Fish Cardillo

1 kilo whole fish (or fish steak), cleaned
1 tsp. salt
cooking oil for frying
2 cloves garlic, crushed
2 medium-sized onions, diced (¾ cup)
2 pcs. eggs, slightly beaten
1 cup water
Salt and pepper to taste


1 kilo pork pigue or pork kasim, whole
2 cloves garlic, minced
1 cup water
2 tbsp. soy sauce
2 tbsp. brown sugar
1 tsp. salt
½ cup vinegar
1 spring oregano
½ bay leaf (laurel)
1 heaping tbsp. tausi (salted black beans)
2 tbsp. fat

Fish Curry

1 kilo fillet of fish (lapu-lapu or any white fish)
¼ tsp.  turmeric powder
½ tsp.  shrimp paste (bagoong)
¼ tsp.  salt
3 tbsp.  fish sauce (patis)
½ cup  oil
1 cup onions, chopped or minced
2 cloves garlic, crushed
1 tsp.  ginger, crushed
1 tbsp.  paprika powder
½ tsp.  chili powder (or crushed dried red chili)
1 tbsp.  tamarind paste (thick tamarind juice)
6 coriander sprigs
½ cup water (optional)

Vietnamese Spring Rolls

300 grams  crab meat
8 medium sized  shrimps cut into strips
⅔ cup  ground pork
½ cup  soy bean noodles, (bead thread)
2 pcs.  Chinese mushrooms (soaked in water for 1 hour), sliced very thinly
1 egg
½ of a big onion, chopped
White part of green onion
Salt and pepper
Patis (fish sauce)
Rice paper (wrapper)

Kuhol Bicol

2 tbsp.  cooking oil
⅓ to ½ cup bagoong alamang
4 cloves garlic, chopped
1 thumb-size fresh ginger, chopped
1 thumb-size fresh turmeric (luyang dilaw), chopped
1 cup chopped onions
3 kilos kuhol  (snails, or escargot)
1 to 2 pcs. finger pepper (JalapeƱa)
5 cups coconut milk
2 cups coconut cream
*For spicy hot kuhol add 1 to 3 pcs. hot chili


Very early writings note that goats, carabaos and deer were the meats our ancestors hunted and ate.  Pork may have come from the wild boar, the "baboy damo" or jabali as the Spanish called it.

In my childhood days, pigs were almost all black with an occasional albino.  They were small with long snouts.  Someone taught me that the better breed was one that had a short snout and with limbs that were muscled even when it was young.

Today, what we have are cross-bred pigs that are best suited for our climate and yield excellent pork.  In fact, pork is the one item in today's markets that we can be proud of.

Leche Flan

Leche flan
1¼  cups evaporated milk
¾ cups  water
8 egg yolks
1 tsp. lemon rind or vanilla
½ cup caramel syrup *

Scald the evaporated milk and water in double-boiler for 15 minutes.  Beat egg yolks.  Add sugar, milk and flavoring.  Pour into 1 quart mold.

Pancit Malabon

There are many versions of the pancit Malabon.  The Pascual family of that town serve the noodles, called Bihon sariwa, and the mixtures, called Sahog, separate.  There would be two kilos of fresh shrimps, the dark variety called swahe, still jumping when bought.  There would be pork cubes, tinapa(smoked fish) that was just bought and then shredded, newly cooked chicharon which was pounded to bits, and sliced native pechay.

It is the sauce, called the Palabok, which distinguishes one pancit Malabon from another.  The sauce is all-important which is why the noodle dish is also known as pancit palabok.  The sauce is usually made of shrimp stock, a dozen egg yolks, a little bit of achuete, some starch for a thicker consistency, and of course, the best patis and some calamansi for flavoring.

Instant Corn Soup with Quail Eggs

6 cups  water
4 pcs.  chicken bouillon cubes
1 can cream of corn
½ medium-sized carrot, finely chopped
2 dozens, quail eggs, hard-cooked
1 egg, slightly beaten
Salt and pepper to taste
3 tbsp. cornstarch dispersed in 3 tbsp. water

Chicken Spaghetti

3 tbsp. cooking oil
1 medium-sized onion, sliced
1 pc.  chorizode bilbao, sliced
4 slices sweet ham, cut in ½inch squares
3 eggs, hard cooked, finely chopped
1 whole chicken, cut in half
1 tsp. whole peppercorns
1 tbsp. rock salt
9 cups water
1 can (385 grams) tomato sauce
½ cup grated cheese
1 pack (450 grams) spaghetti noodles

Seafood Brochette

½ kilo large prawns, shelled
½ kilo large squid, peeled and cut into 1 inch rings (save tentacles for another dish)
½ kilo lapu-lapu fillet, cut into match box size cubes
¾ cup virgin olive oil
2 tbsp. brandy
1 tsp. Italian seasoning or a few sprigs of fresh dill
½ tsp. salt
Freshly ground pepper
Skewers or barbecue sticks

Tuna Macaroni Rolls

¾ c.  salad macaroni, cooked al dente
2 c.  water
1 can  tuna flakes in brine (184 grams), drained
1 egg, beaten
¼ c.  frozen peas
1 tbsp. Maya all-purpose flour
½ c. grated cheddar cheese
Salt & pepper to taste
18 pcs.  large lumpia wrappers
Oil for frying

Buko Pie

For the Double Crust Pie:
2 cups all purpose flour
1 tsp. salt
⅓ cup margarine or butter
⅓ cup shortening
3 to 4 tbsp. cold water

Using two knives, cut shortening and butter or margarine into the flour and salt mixture.  Cut until the pieces are about the size of peas. Moisten with cold water and gather into a ball.


100 grams cabbage
100 grams Baguio beans
100 grams carrots
100 grams cauliflower
150 grams togue
1 cucumber
2 medium potatoes
2 square tokwa, fried until light brown, then cubed


Salad dressing:
6 tbsp. rice vinegar
8 tbsp. olive oil
5 tbsp. creamy peanut butter
3 tbsp. soy sauce
3 tbsp. brown sugar
2 tbsp. minced fresh vinegar
1½ tbsp. minced garlic

7 c.  shredded cabbage
2  red bell pepper, blanched and cut into matchstick strips
½ c.  fresh cilantro or parsley, chopped