Bopis

Bulalo

Ingredients:

Ingredients:

1 kilo pig's heart (clean, boiled and minced)

1 kilo pig's lungs (clean, boiled and minced)
1 head of garlic (minced)
1 onion (minced)
3 tablespoons oil
teaspoon oregano
1 laurel leaf
3 pieces red bell pepper (diced)
-cup vinegar
1-cup stock
teaspoon hot chili pepper (minced)
2 tablespoons atsuete oil
Pinch of salt & pepper

Procedure:
1. In a saute pan, heat oil and saute garlic and onion.
2. Add in minced heart and lungs.
3. Season to taste with salt & pepper.
4. Add in oregano, laurel leaf, red bell pepper and vinegar.
5. Bring up heat and allow boiling without stirring.
6. Stir in stock and hot chili pepper.
7. Lower heat and allow simmering until stock evaporates a
little.
8. Finish with atsuete oil.
9. Serve hot.

1 kilo beef shank (chopped for serving pieces with the

bone & marrow)
1 big onion (diced)
4 stalks onion leeks (chopped)
cup dried banana blossom
Pinch of salt & pepper
Water
Patis (fish sauce)
cup Soy sauce
2 pieces calamansi
2 pieces hot chili pepper

Procedure:
1. Boil beef shank and throw away the water.
2. Boil beef shank once again in medium heat for about 2
hours or until beef is tender and broth is flavorful.
3. Add water if necessary.
4. Add the onions, leeks and banana buds.
5. Season with salt & pepper and patis.
6. Serve hot with soy sauce, calamansi, and hot chili pepper.

Bulanglang

Burong Isda

Ingredients:
Ingredients:

2 tablespoons oil
cup pork (thinly sliced)
1 head of garlic (minced)
1 onion (minced)
3 pieces tomatoes (diced)
2 tablespoons bagoong alamang
1 cup squash (peeled and cubed)
1-bundle string beans (cut to 2")
1 ampalaya (cut to 1")
2 pieces eggplant (cut to 1")
cup stock

Procedure:
1. In a saut pan, heat oil and saut garlic, onions,
tomatoes.
2. Add in pork and stir-fry.
3. Add in bagoong, squash, and water, then allow to boil.
4. Add in all the vegetables and cook well.
5. Allow dish to dry and serve hot

kilo milkfish or fresh water carp (well cleaned and

scaled)
2 cups cold rice, not burnt
100 grams garlic (crushed)
100 grams ginger (minced)
100 grams red onion (chopped)
6 lime wedges
Pinch of salt and pepper
cup patis (fish sauce)
cup white vinegar
cup water

Procedure:
1. In a bowl, mix all ingredients by hand, mashing
everything well.
2. Pour into a big mouthed bottle.
3. Stick fishes into the bottle.
4. Seal the bottle well and keep for 1-2 weeks
5. After 2 weeks the fish should be ready.