1. Heat the oil in a pot over medium heat.

2. Sauté the onion, garlic, and ginger until fragrant.

3. Add the chicken and cook until lightly browned.

4. Pour in the chicken broth and fish sauce.

5. Simmer for 30 minutes or until the chicken is tender.

6. Add the green papaya and cook for 10 minutes.

7. Stir in the malunggay leaves and cook for 2 minutes before serving.

Nutritional Information

Amount Per Serving Calories: 295 | Total Fat: 14g | Cholesterol: 105mg

1. Place the oxtail and water in a large pot. Simmer for 1 1/2 hours or until tender.

2. Mix the annatto powder with a small amount of water and strain.

3. Add the annatto mixture, ground peanuts, peanut butter, and toasted rice flour to the pot.

4. Stir until the sauce thickens.

5. Add the eggplant and string beans. Cook for 10 minutes.

6. Add the pechay and cook for 2 minutes.

7. Serve hot with shrimp paste and steamed rice.

Nutritional Information

Amount Per Serving Calories: 520 | Total Fat: 36g | Cholesterol: 135mg

1. Marinate the pork in soy sauce for 20 minutes.

2. Heat the oil in a pot and sauté the onion and garlic.

3. Add the pork and cook until lightly browned.

4. Pour in the tomato sauce and simmer for 30 minutes.

5. Add the potatoes and carrots. Cook until tender.

6. Stir in the raisins and bell pepper. Simmer for 5 minutes before serving.

Nutritional Information

Amount Per Serving Calories: 395 | Total Fat: 23g | Cholesterol: 85mg

1. Heat the oil in a large pot over medium heat.

2. Sauté the onion and garlic until fragrant. Add the beef and cook until browned.

3. Pour in the tomato sauce and beef broth. Simmer for 1 1/2 hours or until the beef is tender.

4. Add the potatoes and carrots. Cook for 15 minutes.

5. Stir in the liver spread, peanut butter, and bell pepper.

6. Cook for another 10 minutes and serve hot.

Nutritional Information

Amount Per Serving Calories: 485 | Total Fat: 28g | Cholesterol: 115mg

1. Wash and soak the glutinous rice for at least 4 hours.

2. Drain the rice and mix with the lye water and salt.

3. Wrap portions of the rice mixture in banana leaves.

4. Tie securely with kitchen string.

5. Boil for 1 1/2 hours or until the rice is fully cooked.

6. Serve with sugar or grated coconut.

Nutritional Information

Amount Per Serving Calories: 230 | Total Fat: 0g | Cholesterol: 0mg

1. Combine the coconut milk, evaporated milk, and sugar in a saucepan over medium heat.

2. Dissolve the cornstarch in a small amount of water and stir into the milk mixture.

3. Cook until slightly thickened, then remove from heat and stir in the vanilla extract.

4. Allow the mixture to cool completely.

5. Pour into an ice cream maker and freeze according to the manufacturer's instructions.

6. Fold in the shredded cheese during the last few minutes of churning.

7. Freeze until firm before serving.

Nutritional Information

Amount Per Serving Calories: 255 | Total Fat: 14g | Cholesterol: 18mg

1. Combine the chicken, soy sauce, and garlic in a bowl. Marinate for 30 minutes.

2. Heat the oil in a large pan over medium heat. Remove the chicken from the marinade and brown on all sides.

3. Pour in the remaining marinade, vinegar, water, bay leaves, and peppercorns.

4. Bring to a boil without stirring. Reduce heat and simmer for 30 minutes or until the chicken is tender and the sauce has reduced.

5. Serve hot with steamed rice.

Nutritional Information

Amount Per Serving Calories: 320 | Total Fat: 18g | Cholesterol: 115mg

1. Place the pork, water, tomatoes, and onion in a large pot.

2. Bring to a boil and remove any scum that rises to the surface.

3. Reduce heat and simmer for 1 hour or until the pork is tender.

4. Add the radish and cook for 5 minutes. Stir in the string beans and eggplant.

5. Add the sinigang mix and green chili peppers.

6. Cook for 5 minutes, then add the kangkong leaves. Simmer for 2 minutes before serving.

Nutritional Information

Amount Per Serving Calories: 410 | Total Fat: 29g | Cholesterol: 75mg

1. Combine the coconut milk, brown sugar, and salt in a saucepan.

2. Cook over medium heat until the mixture thickens into a syrup.

3. Add the cooked glutinous rice and stir until well coated.

4. Transfer the mixture to a greased baking dish.

5. Spread evenly and allow to cool before slicing.

Nutritional Information

Amount Per Serving Calories: 290 | Total Fat: 7g | Cholesterol: 0mg

1. Dissolve the brown sugar in water and allow to cool.

2. Combine the flour, annatto powder, and lye water in a bowl.

3. Gradually add the sugar mixture and stir until smooth.

4. Pour into small molds and steam for 40 to 45 minutes.

5. Allow to cool before removing from the molds.

6. Serve with grated coconut.

Nutritional Information

Amount Per Serving Calories: 175 | Total Fat: 2g | Cholesterol: 0mg

1. Combine the bread flour, sugar, salt, and yeast in a bowl.

2. Add the warm milk, butter, egg, and ube halaya. Knead until smooth.

3. Cover and let the dough rise for 1 hour.

4. Divide the dough into portions and place a cheese cube in the center of each piece.

5. Roll each dough ball in breadcrumbs and let rise again for 30 minutes.

6. Bake at 350°F (175°C) for 18 to 20 minutes.

Nutritional Information

Amount Per Serving Calories: 245 | Total Fat: 7g | Cholesterol: 28mg

1. Combine the brown sugar and water in a saucepan over medium heat.

2. Bring to a simmer until the sugar dissolves.

3. Add the saba bananas and cook until tender and the syrup thickens.

4. Stir in the vanilla extract.

5. Serve warm on its own or with crushed ice.

Nutritional Information

Amount Per Serving Calories: 195 | Total Fat: 0g | Cholesterol: 0mg

1. Combine the glutinous rice flour and water to form a smooth dough.

2. Shape the dough into small flat discs.

3. Bring a pot of water to a boil and drop the discs into the water.

4. Cook until the discs float to the surface.

5. Mix the grated coconut, sugar, and sesame seeds in a shallow dish.

6. Coat the cooked rice cakes with the coconut mixture and serve warm.

Nutritional Information

Amount Per Serving Calories: 210 | Total Fat: 5g | Cholesterol: 0mg

1. Grease a round baking pan or llanera.

2. In a large bowl, combine the glutinous rice flour, sugar, coconut milk, and condensed milk. Divide the mixture equally into three bowls.

3. Mix ube flavoring and ube jam into the first bowl. Add langka flavoring to the second bowl. Leave the third bowl plain.

4. Pour the plain mixture into the pan and steam for 10 minutes. Add the langka layer and steam for another 10 minutes. Pour the ube layer and steam for 15 minutes or until fully cooked.

5. Top with toasted coconut flakes before serving.

Nutritional Information

Amount Per Serving  Calories: 295 | Total Fat: 9g | Cholesterol: 6mg

1. Combine the grated cassava, sugar, water, and lye water in a bowl.

2. Pour the mixture into small molds.

3. Steam for 40 to 45 minutes or until translucent.

4. Allow to cool completely before removing from the molds.

5. Roll the pichi-pichi in grated coconut before serving.

Nutritional Information

Amount Per Serving  Calories: 180 | Total Fat: 3g | Cholesterol: 0mg

1. Preheat the oven to 350°F (175°C). Grease a baking dish.

2. Combine the cassava, condensed milk, evaporated milk, eggs, butter, and coconut milk.

3. Pour into the prepared dish.

4. Bake for 1 hour or until set and lightly golden.

5. Allow to cool before slicing.