• 1 ½ librang atay
• 2 kutsarang “salad oil”
• 1 kutsarang suka
• ¼ kutsaritang asin
• ¼ keutsaritang kintsay
• ½ kutsaritang tinadtad na sibuyas

Instructions

1. Hiwain ang atay na may kapal na ½ pulgada. Haluing lahat ng mga sangkap. Isama ang hiniwang atay. Palamigin sa reprihidora sa loob ng 30 minuto. Patuluin ang labis na sabaw.
2. Ilagay ang atay sa may pahid na mantikang ihawan at iihaw sa 325°F sa loob ng 5 minuto. Bilingin hanggang maluto ang dalawang tabi.

• ½ kilo atay at balun balunan
• ¼ kilong cauliflower
• 1/8 kilong carrot
• 1 sibuyas, hiniwa
• 2 kutsarang arina
• Toyo at asin
• Mantika

Instructions

1. Hugasan ang atay at balun-balunan. Gayatin ng maliit. Unang igisa ang mga gulay. Hanguin.
2. Sunod igisa ang atay at balun balunan. Pag malambot na ay isama ang mga gulay.
3. Magtunaw ng arina sa kaunting tubig at idagdag upang magsilbing sarsa.

• 1 tasang atay
• 2 sibuyas, tadtarin
• 1 kutsarang bawang
• 3 kutsarang Perrin’s sauce
• ½ tasang pula at berdeng sili

Instructions

1. Hiwa-hiwain nang maninipis ang atay. Igisa sa langis ang bawang, sibuyas at atay.
2. Timplahan ng asin at paminta upang magkalasa. Ihalo ang mga hiwa ng sili. Isalin ang Perrins sauce bago hanguin

Ingredients

• 1 c camaro cleaned
• 1/2 cooking oil
• 50 g garlic crushed
• 150 g onion sliced
• 5 pc tomato sliced
• 1/4 c vinegar
• 1/4 tsp whole black pepper ground
• 1 tsp salt

Instructions

1. Clean camaro, remove wings, feet and head. Set aside. Peel and crush garlic, peel and slice onions. Wash and slice tomatoes set aside.
2. In a clean container, combine clean camaro, vinegar, ground black pepper, salt and 25 g garlic, set aside.
3. Saute 25 g garlic until golden brown. Add onions and cook until wilted. Add sliced tomatoes and cook until mushy. Stir.
4. Add marinated camaro. Simmer for 30 seconds. Reduce fire. Stir.
5. Continue simmering until sauce dries up. Serve.

Ingredients

• 1 pound of penis, ram/bull/cow
• 1/2 pound of testicles
• 3 tbls. oil
• 1 large chopped onion
• 2 garlic cloves, peeled and chopped
• 1 tsp coriander seeds, crushed
• 3 tbls. Fish Sauce
• 1 tsp salt
• freshly ground black pepper

Instructions

1. Scald the penis, then drain and clean. Place the penis in a saucepan, cover with cold water, and bring to a boil. Remove any scum, then simmer for 10 minutes. Drain and slice.
2. Heat the oil in a large skillet. Add the onion, garlic, and coriander and fry until the onion is golden. Add the penis slices and fry on both sides for a few minutes. Stir in the remaining ingredients with a good grinding of pepper, add enough water to cover, and bring to a boil.
3. Lower the heat, cover, and simmer for about 2 hours, or until tender.
4. Add a little water from time to time if necessary to prevent burning.

Ingredients

• 1 lb pig’s or chicken’s large intestine (well cleaned)
• 1/2 cup vinegar
• 2 tbsp whole pepper corn
• 2 tbsp salt
• 4 to 6 pieces dried bay leaves
• 4 cups water

Instructions

1. Pour the water in a cooking pot and bring to a boil.
2. Put-in the salt, whole pepper corn, and dried bay leaves
3. Add the large intestines then simmer for a few minutes
4. Add vinegar then simmer until the intestines are tender (about 30 minutes). Set aside until the temperature goes down.
5. For the pig intestines Cut the intestines crosswise (about 1 inch in length).
6. Skewer the intestine (about 3 to 4 pieces per skewer)
7. Grill the intestine while basting with the mixture of cooking oil, banana catsup, and soy sauce
8. Serve with vinegar and chili dip

• 1 dozen balut (duck embryo), boiled and unpeeled
• 3 cups sugar
• 3 cups vinegar
• 3 tsps. rock salt
• 1 red bell pepper, julienned
• 1 carrot, julienned
• 1 thumb-size ginger, julienned

Instructions

1. To prepare the pickling solution: Boil together the vinegar, sugar and salt and pour into a sterilized jar.
2. Peeled the boiled balut and place inside the jar. Garnish with red bell pepper, carrots and ginger. Allow to ferment for 2 days.
3. Serve as an appetizer if desired.

• 1 Kilo of Snail (Suso)
• 1 kilo of shredded coconut
• 1/2 clove of Garlic
• 1 big Onion sliced
• 2 Tbsp. of Ginger strips
• 2 Tbsp. of Shrimp Paste
• 1 medium sized Green Papaya
• Moringa or Malunggay Leaves
• 2 Tbsp. of Fish Sauce or according to your taste.
• Hot chilli

Instructions

1. To extract the coconut milk, pour about 2 cups of water on a one kilo of shredded coconut.
2. On a caserole, put coconut mikl, with the other ingredients such as garlic, ginger, onion, shrimp paste, fish sauce or salt and bring to a boil until the coconut milk become thick.
3. When boiling pour the snails and boil again.
4. Next step is to add the papaya and moringa/malunggay leaves,
5. If you like it hot, put few chopped hot chilli. Don’t overcooked the Papaya.

• 7 shelled balut(as many as you want)
• 1 clove of finely minced garlic
• 2 tbsps. of vinegar
• 3 tbsps. of soy sauce
• freshly ground black pepper

Instructions

1. Simmer the minced garlic, vinegar and soy sauce in a pan for about a minute — just long enough to coax the flavors out. Make the pan just big enough to contain the balut in a single layer. That way, you contain the sauce so that most of it is in contact with the eggs. Add the shelled balut, including the juices, add the pepper, then swirl the pan so that the eggs are coated with the sauce. DO NOT stir the contents of the pan because you really don’t want the eggs to break up into yolk, white and duck. So, swirl. Simmer for another minute. Swirl once more. Turn off the heat. Let sit for about 10 minutes. Give the eggs a final swirl and, for the ultimate experience, serve with garlic fried rice.

• 20-30 kuhol or snails
• 2 coconuts, grated, extract
• 1 cup thick cream (1st Extract)
• 2 cups thin cream (2nd Extract)
• 3-4 green, long pepper
• 1 med. sized onion, sliced
• 4 cloves garlic, minced
• 2 tbsp minced ginger
• 2 cups kangkong leaves & stalks
• 1 tsp vetsin
• salt to taste

Instructions

1. Soak kuhol in water for 2-3 hours. Wash and drain. Break tail-end of snails (simply by tapping with the handle of a knife). Wash again and drain. Set aside.
2. In a pan, put in thin cream, add garlic, ginger, onion, and green pepper. Bring to a boil. Add snail and kangkong leaves and stalks. Season with salt and vetsin. When kangkong is half cooked, add thick cream. Simmer for 10 minutes. Kalabasa flowers and young leaves are a good substitute to kangkong.