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...

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 ta...

 Ingredients 1 cup munggo, washed1/4 kilo pork belly, cut into small pieces5 cups water1 head garlic, minced1 small onion, minced4 pieces tomatoes, sliced1 cup malunggay leaves (ampalaya leaves is a great alternative)2 tablespoon cooking oil Fish sauce to taste PROCEDURE : 1. In a casserole, put water, munggo 2. Bring to a boil and simmer for 30 minutes or until the munggo is cooked. 3. In a skillet, heat the oil and saute the garlic, onion, and tomatoes. 4. Add the pork and saute until lightly browned. 5. Add...

Ingredients: 1/2 kilo whole chicken, cut into pieces. 1 small young papaya or sayote, cut into cubes. 1 medium sized ginger, crushed and slliced into strips 1 bunch of chili leaves 1/2 liter of water 5 garlic cloves, minced 1 red onion, cit into rings 2 tablespoons oil patis (fish sauce), to taste Cooking Instructions: Heat oil and sauté garlic, onion and ginger in a kettle Add water and the chicken. Bring to boil and simmer for about 20 minutes or until chicken is almost done. Season with patis (fish...

Tinapa is the Filipino term for fish cooked or preserved through the process of smoking. It is a native delicacy in the Philippines and is often made from milkfish, which is locally known as bangus. Cooking and serving  process Just fry the tinapa (smoked fish) in a frying pan and serve with sliced tomatoes...

If you are a vegetarian, this one is best for you.  Dinengdeng-- an all time  Ilocano favorite ... Ingredients: 1 bunch of saluyot 1 bunch of calunay or spinach 5 pcs of sigarilyas Talbos ng sitaw 1 bunch of bulaklak at talbos ng kalabasa 1 bunch of bunga ng singkamas 1 pc medium size tilaptia or bangus Onion, cut into 4 2 tsp. of bagoong or fish sauce Cooking procedure: Cut tilapia or bangus in 2 and  fry In a kettle, boil 1 1/2 cup of water.  Add  onion, fish sauce and the fried tilapia...

Kailangan pa bang i-expalin kung paano lutuin ito? Pero sige na nga rin, (haha!) Ingredients: 1 bunch of kamote (camote) tops. Bagoong (fish sauce).  Salt is another option Calamansi or vinegar (tomato is perfect variation) Cooking procedure: Steam the camote tops for about 2 minutes.. Make sure not to over-cook . Serve with fish sauce with calamansi, or salt and tomato...

  Ingredients: 1 k. of pork belly, diced 1/4 k of pork liver, minced4 c. of pig’s blood, refrigerated3 chili peppers (green haba)1 head of garlic, crushed and minced1 thumb-sized piece of ginger, minced3 onions, halved and sliced thinlySalt , Fish sauce (patis)1 tbsp. of cooking oilCooking Procedures:Cover pork with water and simmer for 30 minutes. Remove from broth. Let it cool and dice.Save 1-1/2 cups of broth. Heat cooking cooking oil in a casserole. Add the garlic and ginger. Saute until fragrant.Add pork, liver,...