Igado

1 medium onion, coarsely chopped
1 lb of pork, thinly sliced
200 gms of kidney, thinly sliced
200 gms of liver, thinly sliced
200 gms of lungs
1 large potato, julienned
1/2 red pepper, julienned
1 small carrots, julienned
1/4 cup green peas
1/4 cup raisins or dried cranberries
5 tbsp of vinegar
soy sauce and salt to taste

Saute onion in a saucepan until onion becomes translucent. Add pork and simmer for about 10 minutes on medium heat. Add potato. Cook for another 2 minutes. Add carrots, pepper and raisins

Impangat ya Bangus tan Talon

You'll need:

* a large chunk of ginger, pounded finely
* 3 cloves of garlic, bruised lightly
* 1 pc finger chili
* 3 slices, about 350 grams of milkfish
* 1 small eggplant, quartered then cut at 2" length
* 1 tsp of whole peppercorns
* 1-1/2 tsp of rock salt
* 1/3 cup native white vinegar
* 2/3 cup water



Here's how:
Place at the bottom of a porcelain or stainless casserole 2/3 of the ginger, garlic and chili. Add the milkfish, eggplant, whole peppercorns, salt and the rest of the ginger.

Pour the vinegar and water. Do not mix. Cover. Place over medium fire, bring to boil. Swirl the casserole a little to mix the ingredients.

Reduce fire to low, then, simmer for 8 minutes.

Pinakbet nen Nanay

3 oz. bitter melon (seeds removed and cut into 1/2-inch by 2-inch strips, then salted, set aside for 20 minutes, and rinsed)
1 lb. long eggplants, cut into 2-inch sections
salt
10 whole okra, trimmed
5 oz. long beans, trimmed, cut into 3-inch lengths
5 quarter-sized pieces ginger
3 cloves garlic, slivered
1 med. onion, chopped
1 1/2 lbs. ripe tomatoes, chopped
4 tsp. Japanese soy sauce
1 1/2 cups fresh or frozen Lima beans

• Brown the ginger, garlic, and onion.
• Add the tomatoes and cook for a few minutes.
• Add two cups of water and the remaining ingredients.
• Simmer vigorously for 20 minutes, stirring often.
• It's done when the liquid is thick and the vegetables are tender.
• Add salt if necessary, remove the ginger, and serve.