1 kilo Bulalo meat and bone

2 liters water

½ cup sliced onions

1 tbsp. white pepper

Salt to taste

50 grams pechay Baguio

50 grams Baguio beans

20 grams chopped onion leeks

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.

Inihaw Maliputo

½ kilo fresh Maliputo

1 tsp. calamansi juice

2 tbsp. butter

Salt and pepper to taste

1. Marinate fish in juice

and butter.

2. Add salt and pepper

to taste.

3. Grill the fish.

Crispy Tawilis

15 pieces medium-size fresh Tawilis

Salt and pepper to taste

1 cup flour

1 egg

1. Dip fish in egg.

2. Coat in flour.

3. Add salt and pepper to taste.

4. Fry to a crisp.

Special Kare-Kare

200 grams oxtail and oxface

100 grams Camto beef

2 tbsp. achuete

2 tbsp. peanut butter

50 grams okra

50 grams sitaw

50 grams banana heart

50 grams pechay Tagalog

50 grams eggplant

2 tbsp. rice powder

50 grams bagoong alamang

1. Boil/pressure-cook tail/tripe until tender.

2. Let it simmer.

3. Add peanut butter until dissolved.

4. Simmer for a few minutes until sauce thickens.

5. Add achuete/annatto until the right color, and vegetables till cooked.

6. Serve with bagoong (shrimp paste).