Ar-arosip is a traditional Ilocano delicacy.  It is a  kind of edible seaweed and is best as an appetizer.

Ingredients:
1/4 k of ar-arosip (lato / sea weeds)
2 pcs of ring onions
1 pc of onion
calamansi

Preparation Procedure:

• Wash ar-arosip to get rid of any dirt or sand clinging in the morsel-like weed.
  
• Toss it with fresh tomato slices and ring onions. No need to for salt  as this is already salty.
  
• Add calamansi if desired.
  
• Serve fresh

Courtesy of Baloy, Cuyapo, Nueva Ecija

 Isang itong exotic food na makikita specifically sa Barangay Baloy, Cuyapo, Nueva Ecija .  Nakukuha ito tuwing panahon ng pangingitlog ng  mga malalaking (pulang)langgam .  Kinukuha ng mga magsasaka ang mga itlog nito, binabanlian ng maligamgam na tubig at minsa'y hinahaluan ng kamatis para lalo itong maging masarap sa panslasa.

Barbaradyut is a a kind of moss found in the farms of Cuyapo, Nueva Ecija. Usually in moist rocks and on  hills.  It is colored green and maybe dried, like a mushroom for future cooking.

Ingredients:

• Barbaradyut
• 1 onion, minced thinly
• 2 pcs. tomatoes, sliced thinly
• Vinegar to taste
• Salt to taste

Preparation:

Barbaradyut is prepared as a salad.

• Steam the barbaradyut for about three (3) minutes.  Remove from water and put in a bowl.
• Mix onion, sliced tomatoes and salt in a separate bowl.
• Pour the mixture on the barbaradyut.
• Mix further.
• Add salt and vinegar to taste.
• Serve with newly steamed rice.

Adobo is the most popular Filipino dish enjoyed by all classes.

Estimated cooking time: 50 minutes.

Ingredients:

• 1/2 kilo pork cut in cubes
• 1 head garlic, minced
• 1 onion, diced
• 1/2 cup soy sauce
• 1/2 cup vinegar
• 1 cup of water
•   2 potatoes, cut in cubes (optional)
  
• 3 laurel leaves (bay leaves)
• 3 tablespoons of cooking oil or olive oil
• 2 tablespoons cornstarch
• Salt and pepper to taste