REGION I(ILOCOS REGION)

PINAKBET WITH SITSARON

Ingredients:1 cup sliced pork liempo1 large ampalaya, sliced4 small eggplants5 pieces okra, sliced1 teaspoon sliced ginger1 teaspoon crushed garlic cup sliced tomatoes cup sliced onion3 tablespoons bagoong isda, strained1 cup water

Procedure:Cook pork in cup water, uncovered, until all water has evaporated. Continue cooking, stir constantly until pork pieces turn golden brown, (sitsaron).

Arrange vegetables in a saucepanAdd bagoong, water and simmer until vegetables are just crisp-tender.

PANCIT GUISADO ILOCANO

Ingredients :

6 medium-sized dried pusit, sliced cup cooking oil1 head garlic, minced1 medium-sized onion, sliced1 cup sliced boiled pork1 cup sliced sausage cup sliced sayote1 medium-sized sweet pepper, thinly sliced1 cup sliced celery1 cup sliced Baguio petsay4 cups meat broth1 cup atsuete extract1 kilo bihonSalt to taste

Procedure:

Soak dried pusit in water to soften and slice thinly. Set aside. Fry minced garlic until golden brown; set aside half the amount for garnishing. To the remaining garlic saute onion, pusit, boiled pork and petsay Baguio. Add meat broth, atsuete extract and bihon. Season, with salt. Garnish with fried garlic and serve with kalamansi.

KILAWEN NGA KALDING

Ingredients:2 tablespoons cooking fat1 teaspoon crushed garlic1 tablespoon sliced onion1 teaspoon narrow ginger strips cup cut goats intestines (crosswise lengths) cup sliced goats tripe cup sliced goats heart cup sliced lapay cup vinegar6 cups water3 teaspoons saltDash of pepper cup sliced liver1 teaspoon bile juice

Procedure:Saute garlic, onion and ginger. Add intestines and cook 3 minutes to extract a little fat.Add tripe, heart and lapay. Continue cooking 2 minutes longer. Add vinegar and bring to a boil before adding water. Simmer until tender. Season with salt and pepper. Add liver and bile juice and cook 15 minutes longer. Six servings.

DINALDALEM

Ingredients: cup cut leaf lard (small pieces) cup water1 teaspoon crushed garlic cup sliced lean pork cup sliced pork heart cup water cup chopped boiled pork lungs1 cup cubed pork liver soaked in cup vinegar1-1/2 teaspoons salt teaspoon pepper cup green sweet pepper strips cup red sweet pepper strips

Procedure:Heat leaf lard and water in a frying pan and cook until fat is extracted. Brown garlic in fat. Add lean pork and pork heart. Saute 5 mintues. Add water. Cover and cook 15 minutes over low heat. Add lungs and pork liver and cook 5 minutes. Season with salt and pepper. Add green and red pepper and cook 5 minutes longer. Six servings.

REGION II(CAGAYAN VALLEY)

OVED (BANANA HEART) WITH FISH

Ingredients:6 pieces fresh fish, cleaned1-1/2teaspoons salt2 cups water2 cups sliced banana heart2 teaspoons chopped garlic teaspoons chopped ginger2 teaspoons sliced onion1 teaspoon salt1-1/2cups fish and vegetable broth cup sliced tomatoesBanana leaves, cut 1 wide

Procedure:Parboil fish with salt in 2 cups water to facilitate flaking. Boil banana blossom in the fish broth for 2 minutes. Drain and chop finely. Reserve broth for cooking fish balls. In a bowl, mix together flaked fish, banana blossoms, garlic, ginger, onion and salt. Form into balls 2 in diameter. Tie with banana leaves. Boil broth and tomatoes in a saucepan. Add fish balls and cook 15 minutes. Serve hot. Six servings.

SINABALO (SUMAN)

Ingredients:2 cups malagkit rice1-1/4cups thick coconut milk2 teaspoons salt2 pieces green bamboo tube, freshBanana leaves, wiltedProcedure:Soak malagkit rice overnight. Wash and drain. Add coconut milk and salt and cook until malagkit is half done, stirring the mixture to avoid sticking at the bottom of the container. Divide the mixture into two and wrap each portion in banana leaves. Insert inside a freshly cut bamboo tube. Broil bamboo tube over hot charcoal, rotating it slowly until bamboo tube gets burned. Eight servings.LININTA

Ingredients:2 cups fresh dulong2 teaspoons finely chopped ginger2 tablespoons sliced onion1 tablespoon salt2 cups waterBanana leaves about 7 x 126 pieces kalamansiProcedure:Mix first 4 ingredients together. Place cup of the mixture on two layers of banana leaf. Wrap in the form of a square and tie with a piece of string. Put wrapped fish in pan and add 2 cups of water. Cover and boil 30 minutes over moderate heat. Serve with kalamansi juice. Six servings.BEEF STEWIngredients:1/3 kilo beef chunks cup flour2 teaspoons salt teaspoon pepper2 tablespoons cooking oil3 pieces medium-sized onion, quartered5 medium-sized potatoes, quartered3 medium-sized carrots, quartered cup water cup tomato sauce cup sweet peas cup celery, sliced.

Procedure:Coat meat with mixture of flour, salt and pepper. Slowly brown in cooking oil in a large skillet, about 20 minutes. Add water and tomato sauce. Cover. Simmer until almost soft for about 1 hour. Add water, bring to a boil and add all the vegetables. Cover and cook 15 minutes longer until tender. Six servings.

SINIGANG NGA LUDONG (FISH)

Ingredients:4 pieces tamarind6 cups rice washing1 small onion, sliced cup sliced tomatoes6 pieces fresh ludong, cleaned2 medium eggplants. Sliced1 cups sliced stringbeans1 tablespoon salt3 cups kamote tops

Procedure:Boil tamarind in 1 cup rice washing. When soft, mash fruitStrain and add juice to the remaining rice washing. Cover and bring to a boil. Add onion, tomatoes and fish. Cover and cook 3 minutes. Add eggplant, stringbeans and cook for another 3 minutes. Season with salt. Add kamote tops and cook 4 minutes longer. Serve hot. Six servings.

REGION III(CENTRAL LUZON)

PINATISAN

Ingredients: cup sliced cleaned & cooked small intestines (2 lengths)1 tablespoon cooking oil1 teaspoon minced garlic6 slices lean pork cup sliced pork liver cup vinegar2 tablespoons patis cup meat broth

Procedure:Turn small intestines inside out and rub with salt. Rinse well with water. Boil 2 cups water and add small intestines. Cook over low heat for one hour until tender. Heat cooking oil and brown garlic. Mix in small intestines, pork and liver. Add vinegar, patis and cup meat broth. Cover and bring to a boil. Simmer over low heat for 30 minutes. Serve hot. Six servings.

BINAGIS

Inredients:2 tablespoons cooking oil1 teaspoon crushed garlic2 tablespoons sliced onion1 cup sliced boiled pork1 cup cubed pork liver cup sliced boiled pork heart cup sliced oiled pork kidney1 cup broth1/3 cup vinegar1-1/2teaspoons salt cup red sweet pepper stripsPROCEDURE:Saut garlic, onion, pork, liver, heart and kidney. Cover and cook 5 minutes. Add broth, vinegar and salt. Boil and add sweet pepper. Cook 5 minutes longer. Serve hot. Six servings.

MIKI WITH MUNGGO SPROUTS

Ingredients:2 tablespoons cooking oil2 segments garlic, crushed1 tablespoon sliced onion1 cup sliced boiled pork1 cup munggo sprouts, sorted and washed cup sliced tokwa cup sliced petsay cup sliced cabbage kilo fresh mikiSoy Sauce to taste

PROCEDURE:

Heat cooking oil. Saut garlic, onion and pork. Add munggo sprouts, simmer, then ad tokwa. Season with soy sauce. Cook for 5 minutes. Add petsay and cabbage. Cook for 2 minutes. Add miki. Cook 3 minutes more. Serve hot. Six servings.

TALANGKA SOUP

Ingredients:30 pieces talangka3 cups water2 tablespoons cooking oil1 tablespoon sliced onion cup sliced tomatoesPatis to taste2 pieces kamias kilo fresh mikiGreen onions and kintsay for garnishing

Procedure:Wash talangka very well. Extract aligi and set aside. Pound talangka shells until fine. Add water. Strain. Boil stock & set aside. Saut onion, tomatoes and aligi; season with patis and add to the soup stock. Add kamias and cook until tender. Take out kamias and mash with a little stock. Strain and add to the soup stock. Boil. Add miki and cook 3 minutes. Before serving, sprinkle with green onion and kintsay. Serve hot. Six servings.PANCIT GUISADO PAMPANGO

Ingredients: cup cooking oil1 teaspoon minced garlic3 pieces tokwa, cut into cubes kilo pork, lean, cut into cubes kilo shrimps, shelled cup shrimp juice cup atsuwete extractPatis, salt and pepper for seasoning kilo cabbage, cut finelyKintsay kilo bihon, soaked briskly in water1 teaspoon, minced garlic2 tablespoons minced garlicGreen onions cup finely cut kamias2 hard-cooked eggs, sliced

Procedure:Heat oil, saut 1 teaspoon garlic. Add fried tokwa & pork, shrimp and shrimp juice. Season with patis, salt and pepper. Cover and allow to boil. Add cabbage and kintsay and cook for 1 minute. Add bihon and cook until done. Remove from fire. In another skillet saut the rest of the minced garlic in a little oil until brown, add green onions and kamias. Sprinkle over cooked pansit. Garnish with hard-cooked eggs. Six Servings.

Japanese cuisine Japanese cuisine is the foodingredients, preparation and way of eatingof Japan. The traditional food of Japan is based on rice with miso soup and other dishes, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled, but it may also be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura.

Apart from rice, staples include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1860s, meat-based dishes such as tonkatsu became common.Japan has an indigenous form of sweets called wagashi, which include ingredients such as red bean paste, as well as its indigenous rice wine sake.Japanese cuisine, particularly sushi, has now become popular throughout the world.

Niratama (Garlic Chive Scrambled Eggs)Ingredients: 100 grams garlic chives - flat (1 small bunch) 3 large eggs 1 teaspoon sugar - evaporated cane juice 1/2 teaspoon soy sauce 1/4 teaspoon salt 2 teaspoons vegetable oilProcedure:Thoroughly wash the garlic chives in a bowl of water as they tend to hold a lot of grit towards the stems. Chop them into 1" (3 centimeter) lengths.Beat the eggs, sugar, soy sauce and salt together in a small bowl until uniform in color.

Heat a nonstick frying pan, over medium-high heat, until hot. Add the oil and then the garlic chives, sauting until they're bright green and wilted.

Pour the eggs into the pan and turn down the heat. Let this cook until you see the bottom of the egg go from translucent to opaque.

Give it a gentle stir, scraping the cooked egg up off the bottom of the pan, with a spatula and allowing the raw egg to run underneath. Let this cook until the bottom layer turns opaque and stir again.

Repeat step 5 until the egg has reached your desired doneness. Keep in mind that the egg will continue to cook a little after you take it off the heat, so you want to aim for the niratama to to be just a bit less cooked than you want it.

Chinese cuisine

The history of Chinese cuisine is marked by both variety and change. The archaeologist and scholar K.C. Chang says Chinese people are especially preoccupied with food and food is at the center of, or at least it accompanies or symbolizes, many social interactions. Over the course of history, he says, "continuity vastly outweighs change." He explains basic organizing principles which go back to earliest times and give a continuity to the food tradition, principally that a normal meal is made up of fan/ (grains and other starches) and cai (vegetable or meat dishes) Chinese cuisine as we now know it evolved gradually over the centuries as new food sources and techniques were introduced, discovered, or invented. Although many of the characteristics we think of as the most important appeared very early, others did not appear or did not become important until relatively late. The first chopsticks, for instance, were probably used for cooking, stirring the fire, and serving bits of food and were not initially used as eating utensils. They began to take on this role during the Han dynasty, but it was not until the Ming that they became ubiquitous for both serving and eating. It was not until the Ming that they acquired their present name (, kuaizi) and their present shape. The wok may also have been introduced during the Han, but again its initial use was limited (to drying grains) and its present use (to stir-fry, as well as boiling, steaming, roasting, and deep-frying) did not develop until the Ming.[4] The Ming also saw the adoption of new plants from the New World, such as corn, peanuts, and tobacco. Wilkinson remarks that to "somebody brought up on late twentieth century Chinese cuisine, Ming food would probably still seem familiar, but anything further back, especially pre-Tang would probably be difficult to recognize as 'Chinese'".[4]

Bourbon ChickenIngredients: 2 lbs boneless chicken breasts, cut into bite-size pieces 1 -2 tablespoon olive oil 1 garlic clove, crushed 1/4 teaspoon ginger 3/4 teaspoon crushed red pepper flakes 1/4 cup apple juice 1/3 cup light brown sugar 2 tablespoons ketchup 1 tablespoon cider vinegar 1/2 cup water 1/3 cup soy sauce Directions: Heat oil in a large skillet.

Add chicken pieces and cook until lightly browned.

Remove chicken.

Add remaining ingredients, heating over medium Heat until well mixed and dissolved.

Add chicken and bring to a hard boil.

Reduce heat and simmer for 20 minutes.

Mandarin ChickenIngredients: 1 whole boneless skinless chicken breast, cut into 4 equal pieces (1lb) vegetable oil cooking spray 2/3 cup sugar (or less, according to taste) 1/4 cup soy sauce 1 tablespoon lemon juice 1 tablespoon vegetable oil 1/2 teaspoon minced fresh garlic 1/2 teaspoon minced fresh ginger 1/4 cup water 4 teaspoons cornstarch Procedure:

Spray chicken breasts with vegetable oil spray.

Grill chicken breasts 4-6 minutes per side or until done (chicken should be brown in spots).Chop chicken into bite size pieces, set aside.

Combine sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan.

Heat over medium until sugar is dissolved, stirring often. Bring to boil.

Combine cornstarch and water. Add to sauce pan, stirring often.

Reduce heat and simmer 4-6 minutes or until sauce thickens.

Pour chicken into a large frying pan over medium heat.

Heat until chicken sizzles, then reduce heat and pour sauce over the chicken.

Heat through.

Thailand Cuisine Thai food is internationally famous. Whether chilli-hot or comparatively bland, harmony is the guiding principle behind each dish. Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai. Characteristics of Thai food depend on who cooks it, for whom it is cooked, for what occasion, and where it is cooked. Dishes can berefined and adjusted to suit all palates.Originally, Thai cooking reflected the characteristics of a waterborne lifestyle. Aquatic animals, plant and herbs were major ingredients. Large chunks of meat were eschewed. Subsequent influences introduced the use of sizeable chunks to Thai cooking. With their Buddhist background, Thais shunned the use of large animals in big chunks. Big cuts of meat were shredded and laced with herbs and spices. Traditional Thai cooking methods were stewing and baking, or grilling. Chinese influences saw the introduction of frying, stir-frying and deep-frying. Culinary influences from the 17th century onwards included Portuguese, Dutch, French and Japanese. Chillies were introduced to Thai cooking during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America. Thais were very adapt at "Siameseising" foreign cooking methods, and substituting ingredients. The ghee used in Indian cooking was replaced by coconut oil, and coconut milk substituted for other dairy products.Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galanga. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. Instead of serving dishes in courses, a Thai meal is served all at once, permitting diners to enjoy complementory combinations of different tasters. A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by a non-spiced item. There must be harmony of tastes and textures within individual dishes and the entire meal.Nam Pla Prig (Dipping Sauce)Ingredients: 2 cloves garlic 1 teaspoon crushed red pepper flakes 4 Tablespoons sugar 2 Tablespoons fresh lime or lemon juice 4 Tablespoons fish sauce (available at supermarkets and Asian food stores) 2 Tablespoons water Procedure:1. Combine all ingredients in a small bowl. 2. Stir to dissolve sugar. 3. If sauce is too salty, add more water. 4. Serve at room temperature in individual bowls. 5. Keeps for up to 2 weeks in the refrigerator, tightly covered.

Thai Beef CurryIngredients: 10 ounces beef flank steak with the fat trimmed off 2 cups coconut milk, unsweetened 2 Tablespoons red curry paste 1 teaspoon fish sauce 1 cup bamboo shoot strips 1 teaspoon sugar 3 Tablespoons water 20 leaves of fresh basil medium red pepper, cut into thin strips 2 Tablespoons green peas, frozen 2 cups rice, steamed Procedure: 1. Slice the steak into pieces -inch thick, 2 inches long, and about 1-inch wide. 2. Heat 1 cup of the coconut milk in a wok or frying pan and add the red curry paste. 3. Stir to dissolve and cook at high heat for 5 to 6 minutes, until the oil of the coconut milk rises to the top and the sauce thickens. 4. Add fish sauce and stir it in. 5. Add the second cup of coconut milk and the beef. Reduce heat to medium. 6. Add the bamboo shoot strips and the sugar. Return the heat to high and add 3 Tablespoons water. 7. Cook, stirring for 3 minutes until bubbling. 8. Add of the basil leaves, the red pepper strips and the green peas. 9. Stir and cook for another 30 seconds, folding all the ingredients into the sauce. 10. Remove from heat and transfer to a serving dish.

Chicken SatayIngredients: 1 pound skinless, boneless chicken breast 1 teaspoon black pepper 1 teaspoon ground cumin 1 teaspoon ground coriander teaspoon turmeric 1 teaspoon chopped garlic 1 Tablespoon sugar 1 Tablespoon vegetable oil 1 Tablespoon soy sauce 1 Tablespoon lemon juice 1 teaspoon fish sauce Small amount of oil or coconut milk Fresh coriander leaves Lettuce leaves Procedure:1. Slice chicken breasts into thin slices lengthwise. Each slice should be about 4 inches by 1 inch by inch. (Optional: place chicken in freezer for 15 to 20 minutes to make it easier to slice.) Place the chicken strips in a mixing bowl. 2. Add remaining ingredients, first the solids, then the liquids, to the bowl. Toss until well mixed. 3. Let the chicken marinate (absorb the flavoring) in the refrigerator for at least 2 hours and as long as 24 hours. 4. When ready to cook the satay, stir the chicken in the sauce and remove. 5. Thread each slice onto a skewer, pushing the skewer in and out down the middle of the slice. 6. Baste (rub) the chicken with oil or coconut milk and grill on a barbecue or under the broiler. 7. Cook for about 2 minutes on each side, watching carefully and turning to keep the chicken from burning. 8. Baste once more with oil or coconut milk. The satay is done when it's golden brown and crispy along the edges. Serve with optional garnish with fresh coriander leaves.