HEALING TEA/DRINK RECIPES:

BROWN RICE COFFEE
For:
Anemic / low red blood cells
High Blood Pressure
Vomiting
Loose Bowel Movement
Bleeding
Maioma
Goiter
To save pregnancy; avoid miscarraige
Fever
Secret why people in the mountains lived longer healthier lives
To wean a coffee-drinker

Procedure:
1. In a frying pan without any oil, toast red or brown rice until the grains become black as coffee beans.
2. Transfer to a pot/kettle and boil in water.
3. When the color of the water has turned black (color of black coffee), it is cooked.
4. Use strainer in transferring to your cup/mug/thermos.
5. Ready to drink.

Word of Caution:
If a person is vomiting or has LBM, allow all the toxins/poison to be released before drinking rice coffee.


PANDAN TEA
For:
Relaxation/to calm your nerves/to remove tension/stress
Become sleepy and have a long restful sleep
Cleansing
Soothes any illness

Ingredients:
Pandan Leaves
Drinking Water

Procedure:
1. Boil pandan leaves in water.
2. Transfer to your mug. Allow to cool.
3. Ready to drink.

GINGER TEA/SALABAT
For:
Coughs
Sore Throats
Asthma
Lack of or change of Voice
Colds
Fever

Ingredients:
Ginger (heals respiratory ailments)
Saba (to sweeten)
Camote (for energy)
Pandan Leaves (for relaxation)

Procedure:
1. Peel and slice the ginger, saba and camote.
2. In a kettle, boil all the ingredients altogether with drinking water in low fire.
3. Check if the essence of the vegetables have gone to the water. If not, lower the fire, slightly open the lid
and continue boiling.
4. Transfer to your mug. Allow to cool. Ready to drink.

SAMBONG TEA
For:
Cleansing
Kidney problems
Colds
Fever
Rheumatism
Arthritis
Etc.

Ingredients:
Either fresh Sambong Leaves or Sambong Tea Bags
Drinking Water

Procedure:
1. If fresh Sambong Leaves, wash leaves and boil in water;
If Sambong Tea Bag, dilute 1 or 2 tea bags in a cup/mug of hot water.
2. Let it cool.
3. Ready to sip/drink.

LAGUNDI TEA
For:
Cough
Asthma

Ingredients:
Either fresh Lagundi Leaves or Lagundi Tea Bags
Drinking Water

Procedure:
1. If fresh Lagundi Leaves, wash leaves and boil in water;
If Lagundi Tea Bag, dilute 1 or 2 tea bags in a cup/mug of hot water
2. Let it cool.
3. Ready to sip/drink.

OREGANO
For:
Cough

Ingredients:
Fresh oregano leaves

Procedure:
1. Smash fresh oregano leaves to get the juice out.
2. Drink.

Caution: Bitter taste, but tolerable


SOYA MILK
Ingredients:
2 cups Dried Soy Beans
8 cups Water (for blender)
Pandan Leaf
Pure Honey

Procedure:
Prepare 2 cups of dried soybeans. Clean and soak with plenty of water in clean basin for 6 hours.
While soaking, change water 2 or 3 times to prevent fermentation. If soaked overnight, put basin in a cool clean place and change water early in the morning.
After soaking, try to remove as much skin as possible to prevent unpleasant taste. Skin can be easily thrown away by allowing it to accumulate while floating in water.
Use clean blender. Blend soybeans with little water at a time. Strain mixture in a clean cheesecloth (katsa), and squeeze as much soymilk as you can into a clean saucepan and add pandan leaf for flavouring.
Simmer soymilk for 20-5 mins. in low fire. Stir it constantly. Add honey to taste and let cool.
Shelf Life : Must be consumed within 1-2 days to prevent fermentation
Storage : Store in refrigerator
Serving : Cold or Warm

FRESH FRUIT & VEGETABLE JUICE RECIPES:

PINEAPPLE JUICE
Ingredient:
Pineapple - sliced

Procedure:
1. Use a juicer to extract into juice.
2. Transfer to pitcher/glasses. Ready to drink.


CARROT JUICE
For:
Hypertension/High Blood Pressure

Ingredients:
Carrots - sliced
Pineapple - sliced (base of any vegetable juice for good taste)

Procedure:
1. Using a juicer, extract and combine the juices.
2. Transfer to pitcher/glasses. Ready to drink.


CUCUMBER JUICE
For:
Hair Growth
Stronger Teeth

Ingredients:
Cucumber - sliced
Pineapple - sliced (base of any vegetable juice for good taste)

Procedure:
1. Using a juicer, extract and combine the juices.
2. Transfer to pitcher/glasses. Ready to drink.

NO EVAP, NO SUGAR, BUT SWEET FRUIT SHAKE RECIPES:

AVOCADO SHAKE
Note:
For rainy season when avocado fruit is in season, to warm our bodies

Ingredients:
Avocado
Banana (instead of sugar)
Coconut Milk (instead of evap)
Drinking Water (may be cold or even include ice)

Procedure:
1. Blend all ingredients in a blender.
2. Refrigerate.
3. Stir before serving (so the black of the banana will get mixed with the green avocado color).
4. Serve Cold.

MANGO, BANANA, MELON SHAKE
Note:
For hot summer months when mangoes and melons are in season

Ingredients:
Mangoes
Bananas
Melon
Drinking Water (may be cold or even include ice)

Procedure:
1. Blend all ingredients in a blender.
2. Refrigerate.
3. Stir before serving.
4. Serve Cold.

APPETIZER RECIPES:

SALSA
Ingredients:
1 Kilo Fresh Tomatoes – cut into small cubes
10 pcs. Calamansi – squeezed
1 whole Garlic – crushed
2 med. Onion Pearl – sliced thin and chopped
½ cup Fresh Parsley – minced
1 tsp. Dried Basil
1 tsp. Dried Sage
¼ cup non-GMO Soy Sauce
½ cup Extra Virgin Cold Pressed Olive Oil
1 tsp. Salt

Procedure:
Mix calamansi, salt, soy sauce, honey, olive oil until dissolved.
Pour in the remaining ingredients, mix well and refrigerate.

Suggestions:
May be used as sauce for pasta, as dip for chips like Nachos, as fillings for Tortilla and Taco Shells


SOYANNAISE
Ingredients (good for 20 people)
1 Kilo Tofu
12 pcs. Calamansi – squeezed and strained
1 tsp. Dried Basil
1 tsp. Dried Sage
1 cup Olive Oil
5 cloves Garlic – peeled
2 pcs. Pearl Onion – peeled and sliced into four (4)
3/4 cup BRAGG non-GMO Soy Sauce
1 tsp. Sea Salt/Rock Salt

Procedure:
1. Mix calamansi, olive oil, soy sauce and blend.
2. Slowly add one by one the remaining ingredients.
3. Blend until smooth. Refrigerate.

Suggestions:
May use this soyannaise for dipping fresh vegetables like carrots, cucumber, lettuce, sugar beets, steamed baguio beans, cauliflower, broccoli, raw zucchini, baked chips/Nachos or as filling for sandwiches
Can also make Coleslaw by mixing fresh chopped cabbage and carrots.


GUACAMOLE (AVOCADO DIP)
3 pcs. Ripe Avocados
1 Large Ripe Tomato, diced
½ Small Onion, minced
2 tbsps Fresh Coriander, chopped
1-1/2 tbsps. Fresh Lemon Juice
1 clove Garlic, minced and mashed to paste with
½ tsp. Sea Salt/Rock Salt

Procedure:
Halve the avocados and scoop out flesh into a bowl.
Add remaining ingredients and stir until well combined.
Season with salt and pepper to taste.
Ready to serve.

Suggestion:
Dip for Nachos.

SOUP RECIPES:

SINIGANG
Ingredients (serves 6-8 people):
Sampalok 20 pcs.
Gabi 2 whole pieces, cut into ¼ size each
Sitaw 1 string, cut into 2 inched size
Okra 4 pcs., cut into halves
Mustasa or Kangkong or Camote Leaves 1 string
Chilli 2-3 pcs.
Onions 1 medium size, slice thinly
Ginger 5 thin slices
Tomatoes 3 pcs., slice
Purified Water 6-7 cups

Procedures:
Boil 6-7 cups of water in a pot.
When water is boiling, place the ingredients: sampalok, gabi, ginger, onions.
When sampalok is already soft, remove it. Use strainer and smash until its juices are extracted.
When gabi is already soft, return the extracted sampalok juice and add sitaw and okra. Boil for 3
seconds.
And then, add mustasa leaves and chilli, and salt to taste.
Ready to serve.


TINOLANG PAPAYA
Ingredients (serves 6-8 people):
Unripe Papaya Fruit slice into half inches sizes
Sitaw slice into 1 inch sizes
Chilli Leaves or Malunggay Leaves 1 string, get the leaves only
Ginger half a ginger, slice thinly
Onions 1 medium size, slice thinly
Sea Salt or Rock Salt to taste
Purified Water 4 cups

Procedures:
Saute ginger and onions in a casserole.
Add 4 cups of water and let it boil.
Add the unripe papaya and boil until soft.
When papaya is already soft, add sitaw and also boil until soft.
When sitaw is already soft, add the chilli leaves or malunggay leaves and salt to taste.
Ready to serve.


CORN SOUP
Ingredients (serves 6-8 people):
Corn 1 Kilo, get the corn grains
Ampalaya Leaves 1 string, get the leaves only
Ginger half a ginger, slice thinly
Onions 1 medium size, slice thinly
Garlic 5 cloves, crushed
Procedures:
Saute garlic, onions and ginger.
Add corn and mix.
Add 4 cups of water and allow to boil until corn becomes creamy
Then, add ampalaya leaves. Boil for a few seconds.
Add salt to taste.
Ready to serve.

SQUASH SOUP
Ingredients:
Squash
Water
Garlic (pounded)

Procedure:
Boil squash in water until soft (like a creamy soup).
(For smoother texture and faster cooking time, may use blender before boiling).
Add in the pounded garlic.
Ready to serve.

UNPOLISHED RICE RECIPES:

Note: In buying unpolished rice, make sure they are new and the grains are nice.

PLAIN UNPOLISED RICE
Unpolished rice has a darker grain surface, takes a little longer to cook, and has a different taste and texture from white rice.
Procedure:
1. Wash unpolished rice just once or twice at the most. Just to remove stones, if any.
2. 1 cup of unpolished rice : either 1-1/2 or 2 cups of water (depending on the brand or unpolished rice).
3. To save on gas or electicity, boil the brown rice for 5 minutes, soak it in hot water for 15-20 mins.
before cooking. The brown rice will be half-cooked during the soaking time, and so cut the cooking time by half.
4. Cook the unpolished rice.
5. May add pandan leaves for added aroma and relaxing effect.
6. Ready to serve.

GARLIC RED RICE
Note: Make sure to refrigerate left-over unpolished rice.
Make sure the unpolished rice hasn’t been spoiled. If spoiled, it will be watery and exude a bad
smell.

Ingredients:
Garlic Cloves
Sea Salt or Rock Salt
Left-over or Cooked Unpolished Rice (that’s been cooled already)

Procedure:
Same way as cooking garlic white rice…
1. Mix left-over/pre-cooked unpolished rice to soften and separate the grains.
2. Saute crushed garlic (the more garlic the better the taste will be) in vegetable oil.
3. Pour-in the unpolished rice.
4. Add-in sea salt or rock salt to taste.
5. Serve for breakfast!

UNPOLISHED RICE WITH COCONUT MILK
Ingredients:
Unpolished Rice
Coconut Milk

Procedure:
1. Wash unpolished rice just once or twice at the most. Just to remove stones, if any.
2. 1 cup of unpolished rice : either 1-1/2 or 2 cups of water (depending on the brand or unpolished rice).
3. To save on gas or electicity, boil the brown rice for 5 minutes, soak it in hot water for 15-20 mins.
before cooking. The brown rice will be half-cooked during the soaking time, and so cut the cooking time by half.
4. Add a little coconut milk while boiling the rice.
5. Stop cooking when rice is soft and creamy like lugaw.
6. Ready to serve.


LUGAW/AROZCALDO
Ingredients (serves 6-8 people):
Unpolished Rice ½ Kilo
Yellow Ginger 1 whole, slice thinly
Garlic 1 whole, crushed
Onion 1 medium size, slice thinly
Purified Water 4 cups

Procedure:
Boil unpolished rice until it softens.
In a separate pan, sauté garlic, onion, ginger.
Add in the softened unpolished rice.
Add 4 cups of water. Boil.
Ready to serve
.
BROWN RICE SALAD
Just refrigerate the rice once cooked and add raw (or if preferred blanched) veggies, toss with olive oil and a little red wine vinegar or your favourite vinegarette and Voilá.
May use: broccoli, carrots, green onions, cherry tomatoes, red/green/yellow bell peppers, mushrooms, chives and lots of oregano.
Some other brown rice dishes that seem to go over well are:
Stuffed tomatoes and/or bell peppers (stuff with rice and spices) - hot
Mexican (plum tomatoes, chilli spices, bell peppers, cilantro) - hot
Chop up avocado, romano tomatoes, squeeze lemon & touch of chili powder - cold
Sauteed mushrooms, broccoli, toasted seasame seeds, cashews/peanuts, touch of tamari (or soya).
Chinese stir-fry veggies on top of rice mixed with 1/4 part of wild rice.

PASTA RECIPES:

BOIL PASTA WITHOUT OIL
For 1 Kilo pasta, boil 6 liters of water, add 2 tbsp. Salt and mix until dissolved.
Add pasta and cook for at least 10-15 mins (or refer to time instructed on the label of the pasta).
Mix well and don’t cover. Stir once in a while until the pasta becomes tender (don’t overcook).
Strain pasta, stir loose and rinse with cold water. Drain and put in a large bowl.
For 1 Kilo pasta, add ½ cup olive oil. Mix well to avoid sticking.


SPAGHETTI WITH FRESH TOMATO SAUCE
Ingredients:
1– 2 Kilos Fresh and Ripe Red Tomatoes
½ Kilo Spaghetti
Garlic
Red and Green Bell Pepper
Tofu
Botton Mushroom

Procedure:
Note: If 1K tomatoes : 1/2K spaghetti = Italian type of spaghetti
If 2K tomatoes : ½ K spaghetti = Filipino style (saucy) spaghetti

To Make The Sauce:
1. Slice tomatoes into small bits and put in a blender and blend until it becomes a tomato sauce.
2. Fry cut tofu into small square sizes (like sliced ham) or grind in blender (like ground meat).
3. Saute with garlic the botton mushroom, tofu, red and green bell peppers.
4. Ready to serve.


PESTO
Ingredients: (good for 20 people)
200 grams Fresh Basil Leaves – chopped
1 cup Fresh Parsley – chopped
10 cloves Garlic – crushed
2 med. Pearl Onion – chopped
2 cups Cashew Nuts – ground
1 cup only BRAGG non-GMO Soy Sauce (otherwise color and taste won’t be good)
20 pcs. Calamansi – squeezed
1 tsp. Dried Sage
1 tsp. Sea Salt or Rock Salt
1 cup Olive Oil

Procedure:
1. In a blender, mix calamansi, sea/rock salt and soy sauce. Mix well until dissolved.
2. Pour in all the remaining ingredients and mix/blend.
3. Ready to serve.


SOPAS
Ingredients (serves 6-8 people):
Shell or Elbow Macaroni ½ Kilo
Carrots 2 pieces, cut into small cubes
Cabbage half, sliced into thin strips
Spring Onions 3 pieces, cut into ¼ inch length
Ginger half, slice thinly
Garlic 5 cloves, crushed
Onion 1 medium size, slice thinly

Procedure:
Saute garlic, onion, ginger.
Add water. Boil.
When water is boiling, add macaroni.
Add carrots.
When carrots are half-cooked, add cabbage.
Boil until macaroni and vegetables are cooked.
Add sea salt and black ground pepper to taste.
Turn-off fire.
Sprinkle the spring onions on top of the cooked sopas.
Ready to serve.

NOODLE RECIPES:

MISWA
Ingredients (serves 6-8 people):
Miswa 4 small packs
Cabbage 1 whole small size, slice into thin strips
Carrots 2 pieces medium sized, cut into thin strips
Onion 1 medium size, slice thinly
Garlic 5 cloves, crushed
Spring Onion 5 pieces, cut into tiny ¼ inch lengths
Purified Water 6 – 7 cups
Sea/Rock Salt to taste

Procedure:
Saute garlic and onion.
Add water. Allow to boil.
When already boiling, add carrots. Cook carrots until half-cooked.
Add the cabbage. Boil to cook.
Add the miswa noodles. Keep stirring to avoid miswa from sticking.
Add sea/rock salt to taste.
Turn-off fire. Sprinkle the spring onions on top of the cooked miswa.
Ready to serve.

SOTANGHON SOUP
Ingredients (serves 6-8 people):
Sotanghon ½ Kilo or 1 Kilo
Patola 1 or 2 pieces, slice
Garlic 5 cloves, crushed
Onion 1 medium size
Ginger half, sliced thinly
Purified Water 3 cups

Procedure:
Saute garlic, onions and ginger.
Add 3 cups of water. Allow to boil.
Add-in the sotanghon and patola.
Stir and allow to boil until cooked.
Ready to serve.


DRY SOTANGHON
Ingredients (serves 6-8 people):
Sotanghon ½ Kilo or 1 Kilo
Cabbage half, slice into thin strips
Carrots 2 pieces, slice into thin strips
Garlic 5 cloves, crushed
Onion 1 medium size, sliced thinly
Purified Water 2 cups

Procedure:
Saute garlic and onion.
Add the carrots and cabbage. Stir.
Add water. Boil for 3 minutes.
Add the sotanghon. Mix well until water dries as absorbed by the sotanghon and the sotanghon gets cooked.
Ready to serve.


BIHON
Ingredients (serves 6-8 people):
Bihon ½ Kilo or 1 Kilo
Carrots 2 pieces, slice into thin strips
Baguio Beans 5 pieces, slice into 1 inch length
Sayote 2 whole pieces, sliced into thin strips
Cabbage half, slice into thin strips
Soy Sauce to taste
Garlic 5 cloves, crushed
Onion 1 medium size
Purified Water 2-3 cups


Procedure:
Saute garlic and onion.
Add the carrots, Baguio beans, sayote, cabbage. Stir.
Add water. Stir. Let boil.
Add the bihon noodles. Stir until water dries and bihon gets cooked.
Ready to serve.

VIAND RECIPES:

ADOBONG TOFU
Ingredients:
Garlic
Onions
Bulaklak ng Saging
Ripe Saba (cut into small cubes)
Ripe Camote (cut into small cubes)
Tofu (cut into small cubes and fried)
Soy Sauce
Calamansi (squeezed juice from fresh calamansi - instead of vinegar)
Star Anis
Water

Procedure:
1. Saute garlic and onions.
2. Add in saba, camote, fried tofu, star anis, bulaklak ng saging.
3. Add the toyo, calamansi juice and water.
4. Ready to serve.


MENUDONG TOFU
Ingredients:
Tofu (cubed and pre-fried)
Garlic
Onions
Potatoes (cut into cubes)
Carrots (cut into cubes)
Soy Sauce
Achuete
Water

Procedure:
1. Saute garlic and onions.
2. Add potatoes and carrots.
3. Add the pre-fried tofu.
4. Add toyo, achuete and water.
5. Ready to serve.

TOFU WITH TAOSI
Ingredients (serves 6-8 people):
Tofu ½ Kilo cut into cubes
Black Beans/Tausi (Tausi already when you buy from the market) 2 tbsps.
Leaks 2 leaks, slice into ½ inch sizes
Onion 1 medium size, slice thinly
Garlic 5 cloves, crushed
Tomato 3 pcs., sliced
Soy Sauce to taste

Procedures:
Fry tofu until golden brown, and then set aside.
Saute garlic, onions and tomatoes.
Add tausi and mix thoroughly.
Add in the fried tofu.
Add sliced leaks.
Add soy sauce to taste.
Keep on stirring until the leaks get cooked.
Ready to serve.


TOFU WITH SAYOTE AND CARROTS
Ingredients (serves 6-8 people):
Tofu 3 pieces, sliced into rectangles
Sayote 1 whole piece, sliced into bite-size pieces
Carrots 2 whole pieces, sliced into squares or flower shapes
Garlic 5 cloves, crushed
Onions 1 medium size, sliced thinly
Soy Sauce to taste
Sea/Rock Salt to taste
Purified Water ½ cup

Procedure:
Fry tofu until golden brown, and then et aside.
Saute garlic and onions.
Add-in the fried tofu.
Add sayote, carrots and ½ cup of water. Boil until sayote and carrots get cooked.
Add soy sauce and a little salt to taste.
Ready to serve.


TOFU WITH DAHON NG SIBUYAS
Ingredients (serves 6-8 people):
Tofu 5 pieces, sliced into rectangles
Onion Leaks 2 leaks, sliced into 1 inch
Tomatoes 2 pieces, sliced
Garlic 4 cloves, crushed
Onion 1 medium size, sliced thinly
Soy Sauce to taste
Sea/Rock Salt to taste



Procedures:
Fry tofu until golden brown, and then set aside.
Saute garlic, onions, tomatoes.
Add the fried tofu. Mix well.
Add the onion leaks and ½ cup of water. Boil for a few seconds.
Add a little soy sauce and salt to taste.
Ready to serve.


TOFU WITH EGGPLANT AND BELL PEPPER
Ingredients (serves 6-8 people):
Tofu 3 pieces, cut into cubes or rectangules
Eggplant 2 whole pieces, sliced thinly
Green Bell Pepper 1 piece, slice thinly
Red Bell Pepper 1 piece, slice thinly
Onion 1 medium size, sliced thinly
Garlic 5 cloves, crushed
Soy Sauce to taste

Procedure:
Fry tofu and eggplant. Set them aside.
Saute garlic and onions.
Add the bell peppers.
Add the pre-fried tofu and eggplant.
Add soy sauce to taste. Mix well.
Ready to serve.


POCHERONG TOFU
Ingredients (serves 6-8 people):
Tofu 3 pieces, cut into large cubes
Saging na Saba 5 pieces, cut into halves
Potatoes 3 pieces, cut into cubes
Petchay 3 pieces, cut in halves
Cabbage 1 whole piece, sliced into thin strips
Baguio Beans 5 pieces, cut in halves
Garlic 5 cloves, crushed
Onion 1 medium size, sliced thinly
Purified Water 2 cups
Sea/Rock Salt to taste

Procedure:
Fry tofu until golden brown, and then set aside.
Fry saba and potatoes, and then set aside.
Saute garlic and onion.
Add the fried saba, tofu and potatoes, and add water. Boil until saba and potatoes get cooked.
Add Baguio beans. Cook it until it is half-cooked only.
Add petchay and cabbage. Boil until cooked.
Add salt to taste.
Ready to serve.

TOGUE WITH TOFU
Ingredients (serves 6-8 people):
Togue 1 Kilo or ½ Kilo
Tofu 20 piecesm slice into cubes
Tomatoes 2 pieces, sliced
Garlic 5 cloves, crushed
Onion 1 medium size, sliced thinly
Sea/Rock Salt to taste

Procedure:
Fry tofu until golden brown, and then set aside.
Saute garlic and onions.
Add and stir-in tomatoes.
Add the fried tofu and togue. Stir until cooked.
Add salt to taste.
Ready to serve.


LUMPIANG TOGUE
Ingredients (serves 6-8 people):
Togue ½ Kilo
Carrot 1 piece, cut into thin strips
Garlic 5 cloves, crushed
Onion 1 medium size, sliced thinly
Lumpia Wrappers around 20 pieces

Procedure:
Saute garlic and onion.
Stir-in carrots and togue.
Add salt to taste.
Cook until half-cook only. Transfer to a bowl.
Wrap around 2 tbsps. of the sautéed togue in lumpia wrapper. Wet with water to seal.
Fry the lumpia until golden-brown.
Ready to serve.


LUMPIANG SINGKAMAS WITH CAMOTE
Ingredients (serves 6-8 people):
Singkamas 2 pieces, sliced into thin strips
Camote 2 pieces, sliced into thin strips
Garlic 5 cloves, crushed
Onion 1 medium size, sliced thinly
Lumpia Wrappers around 20 pieces

Procedure:
Saute garlic and onions.
Add singkamas and camote. Stir until singkamas and camote are soft.
Transfer in a bowl.
Wrap in lumpia wrapper. Wet with water to seal.
Fry the lumpia until golden-brown.
Ready to serve.


LUMPIANG UBOD WITH PEANUT SAUCE
Ingredients (serves 6-8 people):
Ubod 1 Kilo or ½ Kilo, sliced into thin strips
Grinded Peanuts ¼ Kilo
Garlic 5 cloves, crushed
Onion 1 medium size, sliced thinly
Lumpia Wrappers around 20 pieces

Procedure:
Saute garlic and onions.
Add ubod and stir until soft.
When ubod is already soft, place the grinded peanut together with its sauce.
Let it cool. When it’s already cool, wrap in lumpia wrappers.
Ready to serve.

Peanut Sauce:
Saute garlic and onions.
Add the grinded peanuts and water. Stir until soft and creamy.


VEGETARIAN KARE-KARE
Ingredients (serves 6-8 people):
Puso ng Saging 1 whole, cut into 3 parts, then slice each part into halves
Eggplant 2 pieces, cut into 4 or 6 pieces
Okra 4 pieces, cut in halves
Petchay 3 pieces, cut in halves
Ginger half a ginger, slice thinly
Grinded Peanuts ¼ kilo
Garlic 5 cloves, crushed
Onion 1 medium size, sliced thinly
Atchuete 1 tbsp., soaked in water, to liquidify

Procedure:
Saute garlic and onion.
Add puso ng saging, eggplant, okra and ginger.
After sautéing, add the grinded peanuts, 4 cups of water, and boil until the ingredients are soft.
When already soft, add atchuete.
Ready to serve.

LAING
Ingredients (serves 6-8 people):
Gabi Leaves ½ Kilo, slice into 1 inch sizes
Fresh Coconut Milk 2 – 3 packs
Ginger half a ginger, slice thinly
Chilli 3 pieces
Garlic 5 cloves, crushed
Onion 1 medium size, sliced thinly

Procedure:
Boil coconut milk.
Add Gabi leaves, garlic, onion, chilli and ginger.
Cover, allow to boil until cooked.
Ready to serve.

GINATAANG LANGKA
Ingredients (serves 6-8 people):
Langka 1 Kilo, (pre-sliced from the market)
Fresh Coconut Milk 2-3 packs
Ginger half a ginger, slice thinly
Chilli 4 pieces
Garlic 5 cloves, crushed
Onion 1 medium size, slice thinly

Procedure:
Boil cocont milk.
Add all the ingredients: langka, ginger, onion, garlic.
Boil for about 10 minutes.
Ready to serve.


GINATAANG PUSO NG SAGING
Ingredients (serves 6-8 people):
Puso ng Saging 1 Kilo (pre-sliced from the market)
Fresh Coconut Milk 3-4 packs
Ginger Half a ginger, sliced thinly
Chilli 4 pieces
Garlic 5 Cloves, crushed
Onion 1 medium size, sliced thinly

How to Prepare Puso Ng Saging:
Using your hands, coat puso ng saging with sea/rock salt.
Squeeze-out/remove the juices.
Wash-off the salt with water.

Procedure:
Boil coconut milk.
Place all the ingredients: puso ng saging, ginger, garlic, onion, chilli.
Boil for about 10 minutes.
Ready to serve.


CHOPSUY
Ingredients (serves 6-8 people):
Baguio Beans ¼ Kilo, slice diagonally into 1 inch length
Carrots 3 whole pieces, slice into flower shapes
Petchay Baguio 3 whole pieces, cut into halves
Cauliflower 2 whole pieces
Garlic 5 cloves, crushed
Onion 1 medium size, sliced thinly
Purified Water a little amount

Procedure:
Saute garlic and onion.
Place the garlic, onion, Baguio beans, carrots, petchay Baguio, cauliflower. Mix well.
Add a little water. Cook.
Ready to serve.

VEGIBURGER
Ingredients (serves 6-8 people):
White Beans ½ Kilo, soaked overnight or the whole day
Gabi 2 pieces, cut in halves
Carrots 2 pieces, grated/shredded
Garlic 5 cloves, crushed
Onion 1 medium size, sliced thinly

Procedure:
Boil pre-soaked white beans and gabi. Stir until soft.
When already soft, put in a blender.
Add in the blender the remaining ingredients: carrots, garlic, onion. Blend and mix well.
Mold into round shapes. Fry.
Ready to serve.


MONGO WITH AMPALAYA LEAVES
Ingredients (serves 6-8 people):
Monggo ½ Kilo
Ampalaya Leaves 1 string, get the leaves
Ginger half a ginger, slice thinly
Garlic 5 cloves, crushed
Onion 1 medium size, sliced thinly
Purified Water 3 cups

Procedure:
Boil water. Add the monggo. Boil until soft.
In another pan, sauté garlic, onion and ginger.
Add-in the monggo.
Add 3 cups of water.
Also add the ampalaya leaves.
Ready to serve.


MONGO WITH DRIED SHITAKE MUSHROOM
Ingredients:
10 cloves Garlic – crushed
2 med. Pearl Onion – thinly sliced
50 grams Dried Shitake Mushroom - chopped
1 tsp. Sea Salt or Rock Salt
½ cup non-GMO Soy Sauce
1 tsp. Dried Tarragon
1 tsp. Dried Basil
1 Kilo Mongo – cooked in 4 liters of water
500 grams Chinese Pechay – slice hard part into ¼ inch and leaves into ½ inch
100 grams Spring Onion – slice it into ¼ inch


Procedure:
1. Toast garlic until it smells.
2. Add pearl onion and mix well.
3. Add mushroom, salt, soy sauce, tarragon, basil and mix well.
4. Add mongo and simmer for 15 mins. in low fire.
5. Put-off fire.
6. Slowly add Chinese Pechay and spring onion.
7. Transfer to a large bowl to avoid being overcooked.
8. Ready to serve.


BEANUGUAN
Ingredients:
Red Beans ] Soaked in water overnight, to soften
Black Beans ]
Garlic
Onion

Procedure:
Boil red and black beans until mostly sauce.
Saute garlic and onion in a separate pan.
Add in sauté garlic and onion into the beans.
Ready to serve.


PORKLESS BEANS
Ingredients:
1 bag White Beans (soaked in water overnight, to soften)
1 Kilo Fresh and Ripe Red Tomatoes
5-6 pieces Saba (cut into small cubes)
2 pieces Camote (cut into small cubes)

Procedure:
Put tomatoes in a blender; blend until it becomes a sauce.
Saute garlic and onions.
Add blended tomato sauce.
Add beans, let boil until very soft.
Add saba and camote.
Add a few camote tops (dahon ng camote).
Ready to serve.

Suggestion:
May be eaten with rice, as filling for tortilla.
May also be grinded in a blender as another kind of spaghetti sauce.

NO SUGAR YET SWEET DESSERT OR MERIENDA RECIPES:

STEAMED CAMOTE WITH SESAME SEEDS
Ingredients:
Camote
Sesame Seeds

Procedure:
Steam whole camote (with the skin).
When fork can go through easily, it is cooked.
Remove skin and slice into thin circles.
Roll or dip into sesame seeds (instead of sugar).
Ready to serve.


FRENCH FRIED POTATOS and/or CAMOTE
Ingredients:
1 whole Potato (peeled and cut into thick strips)
1 whole Camote (peeled and cut into thick strips)
Sea Salt or Rock Salt

Procedure:
Deep fry potato and/or camote strips until golden-brown.
Strain excess oil.
Let cool, add salt and toss well.
Ready to serve.


BANANA HOTCAKE OR CUPCAKE
Ingredients:
1 cup Flour
1 cup Fresh Coconut Milk
½ tsp Baking Powder
3/4 cup Water
3 pcs. Ripe Saging na Saba (cut into bits and mashed)
2 tbsp. Vegetable Cooking Oil

Procedure:
In a blender, one by one pour in flour, coconut milk, baking powder, water, cut/mashed saba and the
cooking oil. Blend.
May either fry it in a non-stick frying pan or bake in a toaster or oven.
If you want to make cup cakes, pour the blended ingredients into cup cake shaper aluminum containers
with wax paper then bake in a toaster or oven.
4. Ready to serve.


MARUYA
Ingredients:
Saging na Saba 10 pieces, each piece cut vertically into 3 long and thin slices
Flour 1 cup
Purified Water 1 cup

Procedure:
In a bowl, mix flour and water.
Dip saging na saba into the flour.
Deep-fry.
Ready to serve.



TURON
Ingredients:
Saging na Saba (sliced into half)
Langka Fruit
Lumpia Wrappers

Procedure:
On each lumpia wrapper, sandwich langka fruit in-between the slices of saba.
Wrap using water to make it stick.
Fry until golden-brown.
Ready to serve.


BANANA CUE
Ingredients:
Saba (peeled)
Barbeque Sticks/Skewers

Procedure:
1. In a frying pan, fry peeled saba fruits.
2. Insert in skewers/barbeque sticks.
3. Ready to serve.


BANANA CHIPS
Ingredients:
Green Unripe Saba (peeled and sliced into very thin circles)
Vegetable Oil

Procedure:
1. Peel-off and slice into very thin circles the unripe green saging na saba.
2. Fry in vegetable oil in a frying pan.
3. Cool.
4. Ready to serve.

GINATAAN
Ingredients:
Saging na Saba 5 pieces, cut into bite-size cubes
Langka ¼ Kilo,
Camote 2 whole pieces, cut into bite-size cubes
Gabi 1 whole piece, cut into bite-size cubes
Corn 1 whole, get the corn grains
Sago ½ cup, unsweetened
Bilu-bilo
Pandan Leaves
Coconut Milk 4 to 5 packs

Procedure:
Boil coconut milk.
Add-in all the ingredients.
Cover and boil until cooked.
Ready to serve.

BUKO PANDAN
Ingredients:
Fresh Coconut Juice with Coconut Meat
Pandan Leaves

Procedure:
1. Boil Pandan Leaves in Buko Juice.
2. Allow it to cool.
3. Refrigerate.
4. Serve cold.

HALO-HALO
Ingredients:
Camote
Saba
Langka
Pandan
Ube

Procedure:
1. Boil Camote, Saba, Langka and Pandan.
2. Allow it to cool.
3. Add ube.
4. Add crushed ice.
5. Add gata.
6. Transfer in glasses. Ready to serve.


FRESH TROPICAL/SUMMER FRUIT COCKTAIL
Note:
Local fruits in season.
This recipe is only good for the warm summer months when these fruits are in-season.

Ingredients:
Watermelon
Melon
Pineapple
Mango
Banana

Procedure:
Slice all the fruits into bite-sizes.
Toss/mix in a big salad bowl.
Allow the natural fruit juices to come-out and combine with each other - this will form the syrup.
Refrigerate.
Serve cold.