Home made

Ingredients:
1 kilo beef cubes
1/2 tsp. turmeric
4 cup water
1 bay leaf
2 cup thick coconut cream
3 cloves garlic, crushed
4 stakes green onion, chopped
   salt and pepper to taste
   grated rind from 2 lemon
In a saucepan combine beef cubes and water and boil.
Simmer until beef is tender.
Add the rest of the ingredients and cook until very little
   liquid is left.
Season with salt and pepper.
 

Ingredients:
1 1/2 lbs. sirloin steak, cut 1/2 inch thick                  1/4 cup vinegar
2 garlic cloves minced                                             2 tomatoes, diced
3/4 tsp. freshly minced                                            2 hard-cooked eggs, sliced
1/2 lb. ham, cut julienne                                          1/2 cup chopped green olives
2 sausage sliced                                                     1 cup oil
1 bay leaf                                                               1 cup chopped onion
2 cup water                                                            2 tsp. salt
1 canned tomato sauce                                           2 tsp. seasoning
But the steak in 1 piece.
Pound as thin as possible between 2 sheets of waxed paper(or have butcher do it).
Marinate in vinegar mixed with the garlic pepper and seasoning for 30 min.
Drain reserving the marinate.
Place the steak on a flat surface; arrange the ham, sausage and eggs in successive rows.
Sprinkle the olives over all.
Roll up and tie securely with string.
Heat the oil in a deep skilled; brown the meat rolling it on all sides.
Poor the oil and add the onions, bay leaf, water tomato sauce, salt tomatoes and marinade.
Cover and cook 1 1/2 hours.
  

Ingredients:
3/4 kilo fish                                                   1/8 oz. del monte tomato sauce
3 cup meat broth                                           1/4 kilo potatoes, quartered and tried
1/4 tsp. vetsin                                                 1/4 kilo cabbage, quartered
2 tsp. salt                                                       1 red pepper cut into strips
1 tsp. soy sauce                                             4 segments garlic, crushed
1 onion, chopped                                           1 egg, lightly beaten
2 tsp. white sugar                                           1/4 cup flour
1/2 cup oil
MARINATE:
2 tbsp. calamansi juice
1/4 tsp. pepper
2 tsp. salt
1/4 cup soy sauce
Fillet fish cut into chunks.
Marinade for at least two hours.
Dreg each in flour.
Fry in oil until golden brown. Set aside.
Saute garlic and onions.
Add fried fish fillets, tomato sauce and meat broth.
Season and simmer for five minutes. Add the vegetables.
Continue simmering until the vegetable are cooked.
Add beaten eggs stirring constantly until cooked. Serve hot.

Ingredients:
3 package royal gelatin (orange flavour)
1 cup pineapple chunks
1 cup diced bananas (lacatan)
1 can condensed milk
1 cup melon cubes
  sugar to taste
Dissolve gelatin in a small amount of water and bring to a boil.
Remove from heat and strain.
Meanwhile, combine fruit in a bowl and pour the gelatin into the mixture.
Transfer into a mold and chill.

Ingredients:
18 raw jumbo shrimps
2 tbsp. chopped scallions
2 tbsp. salt
1/4 cup flour
1/4 pound ground beef
1/4 tsp. vetsin
1/2 tsp. pepper
  fat for deep frying
Remove the shells of the shrimps, but leave the tails.
Slit the backs of the shrimps and remove veil; wash and dry.
Mix the beef, scallions, 1 tsp. salt and the pepper and 2 tbsp. vetsin.
Stuff the shrimps and piece with a toothpick to close opening.
Mix flour and remaining salt. roll shrimps in the mixture.
Heat the fat at 370 and fry the shrimps in it for 5 minutes.
Drain, remove toothpicks and serve hot.

Ingredients:
10 regular-sized prawns (sugpo fresh)
1/4 kilo pano-pano (ampelia)
6 pcs. calamansi
1 can of regular-sized cooking oil
1/4 kilo ground pork meat
1 big carrot, chopped finely
1 tsp. vetsin
  salt pepper to taste
Wash and remove head and shell of sugpo.
Sprinkle calamansi juice over meat; mix thoroughly
   all the ingredients; fill split sugpo.
Wrap with pano-pano or ampelia so that all openings except
   the tails are closed.
Fry in deep lard until golden brown.
Use hot skillet.

Ingredients:
2 large cooked crab
3 medium size onion
2 oz. butter
1 oz. grated cheese
2 red pepper
1 green pepper
1 oz. fresh breadcrumbs
   salt and pepper
Clean crab and chop fresh roughly.
Blanch peppers in boiling water for 3 minutes halve
  then remove seed and cut strips
Chop onions finely and saute in hot butter with peppers
  until tender but not brown.
Blend with crab meat and seasoning.
Spoon into cleaned and polished crab shell.
Sprinkle with breadcrumbs and grated cheese.
Brown under no. 8 grill and serve hot,
.