Ingredients: 1/2 kilo beef cheeks, cut into large to medium cubes 1 kilo beef bones, cut to pieces

2-3 cups of rice 1 cup glutinous rice 1 head garlic, chopped 1 medium size onion, chopped 2-3 thumb size ginger, cut into strips 1 small bunch, spring onion 1/2 head garlic, crashed 2 thump size ginger, crashed 1/2 tbsp. peppercorns 1/4 cup fish sauce 1-2 tsp. turmeric powder salt and pepper Cooking procedure: Wash glutinous rice and regular rice, keep aside. Wash the beef cheeks and bones and place in a large sauce pan add in water up to about 2 over the meat. Add in the crushed garlic and ginger, bring to a boil and slow cook for 1 to 2 hours or until the meat are tender add more water as necessary. Remove scum that rise. Now discard the bones and separate the meat and from the broth. Using a sieve filter out and discard all residue from the broth. Using the same sauce pan stir fry the chopped garlic until light brown, remove half of the fried garlic from the pan and keep aside. Stir in the ginger and onion and saut for about half a minute. Add in the beef and fish sauce, stir cook for 1 to 2 minutes then add in the glutinous rice and regular rice, stir cook for another 3 to 5 minutes, until all the juices are absorbed by the rice. Now add enough water, bring to a boil and simmer for 30 to 35 minutes or until rice start to disintegrate and form a thick rice soup add more water as necessary. Add in turmeric powder and season with salt and pepper to taste, cook for another 2 to 3 minutes. Serve garnished with chopped spring onion and fried garlic and with lemon or kalamansi.

Tokwat Baboy Recipe

Ingredients

1 lb pigs ears 1 lb pork belly (liempo) 1 lb firm (or extra firm) tofu (approx. 4 slices) 1 1/2 cup white vinegar 1/4 cup soy sauce

4 tbsp sugar 2 tbsp salt 1 tbsp whole pepper corn 1 small onion , diced 2 stalks green onions, cut in 1/2 inch length 5 cups water 2 cups cooking oil

Cooking Procedure 1. 2. 3. 4. 5. Pour-in water in a pot and bring to a boil Add salt and whole pepper corn Put-in the pigs ears and pork belly then simmer until tender (about 30 mins to 1 hour) Pour cooking oil on a separate pan and allow to heat When the oil is hot enough, deep-fry the tofu until color turns golden brown and outer texture is somewhat crispy 6. Cube the fried tofu and slice the boiled pigs ears and pork belly into bite-sized pieces then set aside 7. Heat the saucepan and pour-in the vinegar and soy sauce then bring to a boil 8. Add the sugar and stir then turn-off the heat 9. Allow the temperature to cool down then add the onions, green onions, and crushed red pepper. Transfer the sauce in a serving bowl. 10. Place the sliced meat and tofu in a serving plate with the bowl of sauce by the side 11. Serve hot! Share and Enjoy!

Ingredients 1 lbs ox tripe, cut into serving pieces 1 cups uncooked rice 17 ounces water (about 500 ml) 17 ounces beef stock (about 500 ml) or 1 piece beef cube (bouillon) diluted in 17 ounces of water 2 tbsp fish sauce 1 tsp garlic, minced 1/2 tsp ground black pepper 1 cup onion, minced 4 pieces hard boiled eggs

1 cup scallions (green onions), minced 2 knobs ginger, julienned 1 tbsp safflower (kasubha) 1 piece lemon or 4 pieces calamansi cup chicharon (pork rinds), crushed 2 tbsp cooking oil

Cooking Procedure: 1. In a pot, heat the cooking oil then saut the garlic, onion, and ginger 2. Dash-in some ground black pepper 3. Add the ox tripe and cook for 2 minutes 4. Pour-in the fish sauce and water then simmer until the ox tripe is tender (you may use a pressure cooker for faster results) 5. Add the uncooked rice and stir 6. Pour-in the beef broth and bring to a boil. 7. Stir occasionally until the rice reaches the desired consistency (about 40 minutes). Add water as needed 8. Put-in the hard boiled eggs then stir. 9. Add the safflower for additional color and aroma. 10. Serve hot with minced green onions, crushed chicharon, and lemon. Share and Enjoy!