ROAST CAPON

Ingredients
1/2 kilo ground pork                                          1 piece chorizo de bilbao
1/4 kilo ham                                                     1 can vienna sausages chopped
2 large onions                                                        salt, pepper to taste
   grated cheese                                                  1 tbsp. chopped sweet pickles
5 eggs
Stuff the prepared capon with above ingredients mixed all together.
Set up the opening.
Preheat the oven to 350 degrees.
Cook the chicken for one hour or more, basting occasionally.
If an oven is not available, one can use same cooking procedure as in native lechon.

SEAFOOD CARNIVAL

Ingredients
1 medium-sized lapu-lapu or fish                        1/4 kilo shrimps, shelled
2 tsp. calamansi                                                 1 onion, chopped
  salt and pepper to taste                                       cauliflower(clean and blanch in hot water)
   parsley                                                            
Clean and season lapu-lapu with salt. pepper, vetsin and calamansi.
Bake for 30 minutes and flake.
Prepare crust and set aside.
Saute onion in oil.
Add shrimps.
Cook for 5 minutes.
Remove from fire.
Add the flake lapu-lapu and season well.
Put the shrimps and fish mixture in prepared crust and place the cauliflower over.
Pour the sauce on top and garnish with parsley.

ASADO DE CARAJAY

Ingredients
1/3 cup cubed pork, medium, fat                          3 segments garlic, crushed
1/2 medium onion fine                                          2 small tomatoes, sliced
3 tbsp. lard                                                          1 cup liver, cut into cubes
1/4 kilo yellow kamote, cut into cubes                  4 tsp. toyo
5 laurel leaves                                                      1 small red pepper, cut into strips
Boil pork until tender.
Cut cubes and set aside.
Sauté garlic, onion tomatoes and add 1 cup broth.
Add pork liver and kamote..Season with toyo.
Cover and cook 5 minutes.
Add pepper and laurel leaves.
Cover and cook for 1 minutes.
Serve hot.

CURRIED SQUID (MALAYSIAN)

Ingredients
1 kilo squid                                             1 tbsp. curry powder
3 medium tamarinds                                2 tbsp. tomato paste
3/4 cup boiling water                              1 medium onion minced
2 cloves garlic crushed                           1/2 inch piece ginger, crushed
  salt and pepper to taste                        2 tsp. sugar
1/2 coconut milk cup thick
Wash squid, remove skin and ink stine.
Discard heads and ink bags.
Soak tamarind in boil water.
Strain and poor liquid over squid to marinate 10 minutes.
Mix together onion, garlic and curry powder, fry on oil for 5 minutes.
Stirring frequently.
Put in squid tamarind water.
Stir and add paste sugar, salt and pepper.
Bring to boil, then simmer 2 minutes.
Pour in coconut milk.
Turn heat to low and simmer and simmer 1/1/2 minutes more.

TAHONG AFRITADA

Ingredients
1 1/2 kilos tahong                                           1-8 oz. can tomato sauce
1 can mussels broth                                        200 g. potatoes, diced and fried
1tbsp. bread crumbs                                      200 g. baquio beans, cut diagonally
2 tbsp. ginger juice                                        1 tbsp. peanuts. ground
4 segment garlic, crushed                               2 tsp. salt
1 onion, chopped                                          1/3 tsp. vetsin (optional)
1/4 cup oil                                                     4 tsp. atsuete juice
1 red bell pepper, cut into strips
Steam-open tahong in boiling water.
Remove tahong meat from shell.
Set aside.
Sauté garlic. onions and tahong.
Add ginger juice and stir.
Pour tomato sauce, tahong broth and atsuete juice.
Add the vegetables.
Season. Simmer for 3 minutes.
Add peanuts, bread crumbs and potatoes.
Mix to combine all ingredients.
Simmer for 5 minutes.
Make 6-8 servings.

SESAME BROCCOLI STIR-FRY

Ingredients
5 cups broccoli florets
1 cup button mushrooms, quartered
1 bell pepper, cut into strips
1/3 cup chili sauce
1/2 tsp. sesame oil
2 tbsp. soy sauce
3 tsp. cornstarch
1 tbsp. vegetable oil
1 onion
3 tsp. sesame seeds, toasted
  salt to taste

In a small bowl, mix soy sauce and cornstarch.
Stir ion chili sauce and sesame oil.
Set aside.
In a skillet, heat vegetable oil then stir-fry broccoli and
  bell pepper for 1 minutes.
Add mushrooms and onion then stir-fry for another minutes.
Stir in liquid mixture and cook until sauce thickens and vegetables are evenly coated.
Season with salt.
Sprinkle seeds before serving.

CHINESE CELERY WITH PEAS

Ingredients
6 cups frozen peas
1 cup Chinese celery, chopped
1 tbsp. vegetable oil
1/2 clove garlic, finely chopped
1/2 onion, chopped
2 tbsp. cream of asparagus
  salt to taste
  water.
Sauté garlic and onion.
Add peas and water as desired.
Simmer for 5 minutes.
Season with salt and cream of asparagus.
Add Chinese celery before removing from fire.