AMPALAYA TOFU RECIPE

Ingredients:
1. 20 g (20 g) garlic, crushed
2. 50 g (50 g) medium onion, sliced
3. 150 g (150 g) tofu, crumbled
4. 250 g (250 g) DEL !"#E !riginal $t%le #omato $auce
5. 1&2 'g (500 g) ama(ala%a, sliced diagonall%
). 50 g (50 g) medium bell (e((er, stri(s
*. 100 g (100 g) eggs, beaten
+. 5.3 g (5.3 g) iodi,ed fine salt
-. 0.+ g (0.+ g) (e((er
10. 2+ g (2+ g) coo'ing oil
11. 1&2 cu( meat broth&.ater
Procedure:
1. $/0#1 garlic, onions and tofu. /dd 1&2 cu( meat broth or .ater and DEL !"#E #omato $auce.
2oo' for 5 minutes.
2. /DD am(ala%a, bell (e((er, 3&4 ts( iodi,ed fine salt (or 3&4 tbs( iodi,ed roc' salt), and 1&4 ts(
(e((er. 2oo' for 5 minutes, stirring onl% once or t.ice. /dd beaten eggs. 2oo' until 3ust set./340
PINE CHICKEN TINOLA
Ingredients:
1&2 'g (500 g) chic'en, cut4u(
2 clo5es (10 g) garlic, crushed
1 (c (50g) medium onion, sliced
1 tbs( (*.4g) sliced ginger, (ounded
1 1&2 tbs( (2+.5 g ) (atis
100 grams green (a(a%a, sliced
1 (ouch DEL !"#E 6inea((le #idbits, drained (reser5e s%ru()
1&2 cu( (20g) sili lea5es
Procedures
1. 7!8L the first 5 ingredients .ith (inea((le s%ru( and 141&2 cu(s .ater for 20 minutes.
2. /DD (a(a%a and simmer for another 10 minutes or until (a(a%a is tender. /dd DEL !"#E
6inea((le #idbits and sili lea5es. $immer once.
CHICKEN ALOHA
Ingredients:
)00 g ()00 g) chic'en (breast or thight), cut into ser5ing (ortions
4 clo5es (20 g) garlic, crushed
1 (c (50 g) medium onion, sliced
1 can (234 g) DEL !"#E 6inea((le 2hun's, drained (reser5e s%ru()
1 (c (150 g) medium carrot, sliced
1 (c (50 g) medium green bell (e((er, cut into stri(s
1 (c (50 g) medium red bell (e((er, cut into stri(s
2 (c (250 g) ri(e saba banana, sliced and fried
1
Procedures:
1. /98"/#E chic'en in (inea((le s%ru(, 2 tbs( so% sauce and 1 tbs( bro.n sugat for 15
minutes. $(rin'le .ith 3 tbs( cornstarch . Drain but reser5e marinate. $et aside.
2. $/0#: garlic, onions and chic'en. /dd marinade, DEL !"#E 6inea((le 2hun's, 1&2 cu(
.ater, carrots, 2 tbs( so% sauce, 1&2 ts( iodi,ed salt and 1&+ ts( (e((er. $immer until chic'en
is tender.
3. $#89 bell (e((ers and saba. /llo. to simmer.
TAHONG GAMBA
Ingredients:
1 1&2 'g (1500 g) tahong, boiled (reser5e 1&2 cu( broth) and shells remo5ed
2 (c (100 g) eggs, lightl% beaten
1&2 cu( (55 g) bread crumbs
1 clo5e (5 g) garlic, crushed
1 (*5 g) large onion, cho((ed
1&4 cu( (5).25 g) margarine
22* g (22* g) DEL !"#E #omato $auce
1 (c (50 g) medium red bell (e((er, cut into stri(s
1 (c (50 g) medium green bell (e((er, cut into stri(s
1 tbs( (1).2 g) calamansi 3uice
1&2 ts( (2 g) iodi,ed roc' salt
1&4 ts( (.*5 g) blac' (e((er
1&2 ts( (2 g) hot sauce
1&2 ts( (3.5 g) iodi,ed fine salt
1&4 ts( (.*5 g) (e((er
Procedures:
1. /98"/#E tahong in 1 tbs( calamansi 3uice, 1&2 ts( iodi,ed roc' salt and 1&4 ts( blac' (e((er
for 30 minutes.
2. D86 each (iece in egg and roll in bread crumbs. Dee( fr% until golden bro.n. $et aside.
3. $/0#1 garlic and onions in margarine. 6our in DEL !"#E #omato $auce and tahong broth.
$eason .ith 1&2 ts( hot sauce, 1&2 ts( iodi,ed fine salt ( or 1&2 tbs( iodi,ed roc' salt) and 1&4
ts( (e((er. $immer for 5 minutes.
CHICKEN LI!ER HA"AIIAN
Ingredients:
1&2 'g (500 g) chic'en li5er, each (iece cut in half
1* tbs( (1* g) so% sauce
1 can (43- g) DEL !"#E 2rushed 6inea((le, drained (reser5e s%ru()
1 (c (*5 g) large onion, cho((ed
1 (c (150 g) medium carrot, cut into stri(s
2 stal's (*0 g) celer%, cho((ed
2 tbs( (2+ g) margarine
1 tbs( (13.2 g) bro.n sugar
- tbs( (- g) cornstarch, dissol5ed in 1 tbs( .ater
1&+ ts( (0.4 g) (e((er
3&4 ts( (5 g) iodi,ed fine salt
1&4 ts( (0.+ g) (e((er
1&2 ts( (2 g) iodi,ed roc' salt
2
Procedures:
1. /98"/#E li5er in so% sauce, 4 tbs( (inea((le s%ru(, 1&+ ts( (e((er and 1&2 ts( iodi,ed roc'
salt for 30 minutes. Drain and reser5e marinade. ;r% until light bro.n. $et aside.
2. $#894;9< onion, carrot and celer% in margarine until half tender. /dd DEL !"#E 6inea((le
#idbits, marinade and 3&4 c .ater. $eason .ith bro.n sugar, 3&4 ts( iodi,ed salt (3&4 tbs(
iodi,ed roc' salt) and 1&4 ts( (e((er. $immer for 10 minutes.
3. /DD fried li5er and dissol5ed cornstarch. 2ontinue simmering for 3 minutes.
PINA KANGKONG RECIPE
Ingredients:
) clo5es garlic, crushed
1 (c medium onion, sliced
2 tbs( o%ster sauce
1 can (234 g) DEL !"#E 6inea((le #idbits, drained (reser5e s%ru()
3 bunches 'ang'ong, lea5es and tender stal's onl%
1 ts( toasted sesame seeds
Procedures:

1. $/0#: half of garlic until bro.n. $et aside.
2. $/0#: remaining garlic and onion. /dd 2 tbs( so% sauce, o%ster sauce, (inea((le s%ru(, 1&+
ts( (e((er and 'ang'ong. $immer until almost coo'ed. /dd DEL !"#E ;resh 2ut 6inea((le
#idbits. $immer once. #o( .ith sesame seeds and fried garlic.
TILAPIA TEAK RECIPE
Ingredients:
3 (c (*00 g) large tila(ia, filleted (reser5e bones and heads)
1&2 cu( all4(ur(ose flour
1&2 cu( DEL !"#E =uic' >n Eas% #a(a arinade
+ clo5es garlic, crushed and fried until bro.n
1 stal' green onion, cho((ed
Procedures:

1. /98"/#E fish including bones and heads in DEL !"#E arinade for 30 minutes. Drain,
but reser5e marinade.
2. 2!/# fish including bones, .ith flour and dee(4fr% each (iece until golden bro.n. 9eturn fish
fillet to the bone to ma'e into .hole fish. /rrange on a (latter. $et aside.
3. $8E9 marinade for 2 minutes. 6our o5er fish. #o( .ith garlic and green onions.
TOK"A AUTE#
Ingredients:
) clo5es garlic, crushed
1 (c large onion, sliced
100 g chic'en breast fillet, diced or ground
1 (c small green bell (e((er, cut into stri(s
1 (c siling labu%o
1 (ouch (200 g) DEL !"#E !riginal $t%le #omato $auce
3
350 g to'.a (or tofu), cubed
Procedures$

1. $/0#: garlic, onion, chic'en and bell (e((er in 2 tbs( oil. /dd 141&2 ts( iodi,ed fine salt (or 14
1&2 tbs( iodi,ed roc' salt), 241&2 ts( sugar, siling labu%o, 1&2 cu( .ater and DEL !"#E
!riginal $t%le #omato $auce. $immer for 15 minutes o5er lo. heat.
2. /DD to'.a and coo' for 10 more minutes.
INIGANG A PINA
Ingredients:
1&4 'g (250 g) gabi, boiled and mashed
+ clo5es (40 g) garlic, crushed
1 (c (50 g) medium onion, sliced
3 (c (150 g) medium tomatoes, sliced
1&2 'g (500 g) (or' liem(o, cut u(
4 to 5 tbs( (*) g) (atis
1&2 cu( DEL !"#E 100? 6inea((le @uice
100 g (100 g) mustasa
) stal's (-) g) 'ang'ong, cut u(
3 (ouches (115 g each) DEL !"#E 6inea((le #idbits
2 tbs( (2+ g) oil
Procedures:
1. $/0#: garlic, onion and tomatoes for 3 minutes. /dd (atis and (or' and saut1 for 10
minutes.
2. /DD DEL !"#E 6inea((le @uice and (e((er to taste. $immer for 20 minutes or until (or'
is tender.
3. /DD gabi, mustasa, 'ang'ong and DEL !"#E 6inea((le #idbits .ith s%ru(. 9emo5e from
flame.
BANGU PAKI" AT PUO NG AGING
Ingredients:
1 (c ()00 g) medium bangus, cleaned and sliced into )
1&2 'g (500 g) (uso ng saging, butuan or bongolan 5ariet%, trimmed
1 (c (50 g) onion, sliced
1 tbs( (15 g) ginger stri(s
2 (c (1) g) siling haba
1&4 cu( (5*.5 g) DEL !"#E Ainegar
2&3 cu( (15+.4 g) .ater
1 ts( (* g) iodi,ed fine salt or iodi,ed roc' salt
Procedures:
1. 2LE/" and remo5e scales of bangus (or if desired, lea5e scale on). $lice into ), set aside.
$lice banana heart into desired si,e. $oa' in .ater to (re5ent dar'ening. Drain.
2. 60# onions, ginger and sili in casserole. /rrange bangus slices and banana heart on to(. /dd
DEL !"#E Ainegar, 2&3 cu( .ater and 1 ts( iodi,ed fine salt (1 tbs( iodi,ed roc' salt).
$immer for 15 minutes.
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A%OBONG GULAY AT KARNE
Ingredients:
4 clo5es garlic, crushed
1 (c medium onion, sliced
150 g (or' (igue, cut into stri(s
1 (c (or' bouillon cube
241&2 tbs( tausi
) (c (e((ercorn, crushed
1 bunch (200 g) sita., cut 2B long
300 g egg(lant, sliced diagonall%
1 (ouch (115 g) DEL !"#E !riginal $t%le #omato $auce
3 tbs( DEL !"#E 9ed 2ane Ainegar
2 bunches (300 g) 'ang'ong, cut 2B long
Procedures:

1. $/0#: garlic, onion and (or' until (or' turns bro.n. /dd bouillon, tausi, 1 tbs( so% sauce,
(e((ercorn, 1 ts( sugar and 1&2 cu( .ater. 2oo' for 5 minutes.
2. /DD sita., DEL !"#E #omato $auce, egg(lant and DEL !"#E Ainegar. 2oo' o5er lo.
heat for 15 minutes. /dd 'ang'ong, then simmer until coo'ed.
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