1. Boil salted water and cook spaghetti until almost al dente. 2. Shallow fry diced pancetta in a pan until crispy. Add drained pasta and olive oil and continue cooking. 3. In a bowl, whisk eggs, egg yolk, salt and cheese. 4. Add pasta and pancetta mixture to the bowl and mix well to combine. Serve immediately.

4. KARE – KARE

5. KARE – KARE RECIPE
• * 1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional
kare kare, use cleaned beef tripe instead of beef)
* 1/2 kilo oxtail, cut 2 inch long
* 1 cup of peanut butter
* 1/4 cup grounded toasted rice
* 1/2 cup cooked bagoong alamang (anchovies)
* 2 pieces onions, diced
* 2 heads of garlic, minced
* 4 tablespoons atsuete oil
* 4 pieces eggplant, sliced 1 inch thick
* 1 bundle Pechay (Bok choy) cut into 2 pieces
* 1 bundle of sitaw (string beans) cut to 2 ″ long
* 1 banana bud, cut similar to eggplant slices, blanch in boiling water
* 1/2 cup oil
* 8 cups of water
* Salt to taste

6. KARE – KARE PROCEDURE
1. In a stock pot, boil beef and oxtails in water for an
hour or until cooked. Strain and keep the stock.
2. In a big pan or wok, heat oil and atsuete oil.
3. Sauté garlic, onions until golden brown, then add
the stock, toasted rice, beef, oxtail and peanut butter.
Bring to a boil and simmer for 15 minutes. Salt to
taste.
4. Add the eggplant, string beans, pechay and
banana bud. Cook the vegetables for a few minutes –
Do not overcook the vegetables.
5. Serve with bagoong on the side and hot plain
rice.

7. SWEET AND SOUR LAPU - LAPU

8. SWEET AND SOUR RECIPE
• 1 tsp. soy sauce • 2 tbsps. dry sherry
3 tbsps. dry sherry 2 tsps. soy sauce
1-¼ kls. lapu-lapu fillet spring onions, sliced
1/3 cups cornstarch 1/3 cup sugar (brown &
salt white)
oil 1/3 cup white vinegar
For the sweet & sour 3/4 cup chicken broth
sauce: ½ cup bamboo shoot,
1 clove garlic, chopped julienned
1 carrot (small), julienned 1-½ tbsps. cornstarch
1 green pepper (small) 1-½ tbsps. ginger,
chopped

9. SWEET AND SOUR PROCEDURE
1. To prepare the sweet and sour 2. To prepare the fish:
sauce: Combine the sherry and soy
Combine the sugar, cornstarch, sauce and rub on the fish,
vinegar, chicken broth, soy season with pepper. Drizzle the
sauce, and dry sherry. Add the fish with cornstarch. Heat oil
ginger, garlic, carrot and and fry the fish for 2 to 3
bamboo shoot. Cook, stirring minutes. When cooked, place
constantly until the mixture the fish on a paper towel to dry.
boils. Lessen the stove's heat, Place the fish on a serving
cover and cook for 5 more platter and pour (or drizzle) the
minutes or until the carrots sweet and sour sauce on the
soften. Prior to serving, add the fish. Garnish with other
green pepper and onions, vegetables if desired.
simmer for a few seconds
before using. •

10. CHICKEN BARBECUE

11. CHICKEN BBQ RECIPE
• 4 pieces chicken leg quarters, cleaned
• 1/2 cup soy sauce
• 1 piece lemon or 4 pieces calamansi
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/2 cup banana ketchup

12. CHICKEN BBQ PROCEDURE
1. Make the marinade by 5. Heat-up your grill and start
combining the soy sauce, juice grilling the chicken under
of 1 lemon, banana ketchup, medium heat for 12 to 15
salt, and ground black pepper in minutes per side or until the
a bowl. Stir to mix. chicken is completely cooked. Do
2. Put the chicken leg quarters not forget to baste the chicken
inside a large freezer bag, and with the remaining marinade
then pour-in the marinade. mixture.
Note: Chicken takes a long time
3. Shake the bag gently to coat the to cook. Grilling it in high heat
chicken with marinade then will cause the outer part of the
remove the air inside the bag. chicken to cook earlier leaving
Seal the bag then refrigerate the inside raw.
overnight.
4. Remove the chicken from the 4. Remove from the grill and
bag and transfer the remaining transfer to a serving plate.
marinade to a bowl. 5. Serve with steamed rice.
6. Share and enjoy!

14. ITALIAN CARBONARA

15. CARBONARA PROCEDURE
1. Bring to the boil a large pan of water (you will need at least 4 litres for this amount of pasta, if you're doing it for
more than 4 add an extra litre every 100g pasta), adding two not too full dessert spoons of coarse salt when water
starts to boil.
2. Throw in the pasta about a minute after the salt.
3. Do NOT break the spaghetti! Even if they don't fit in the pan, the best way is to hold them in a bunch vertically and
immerse. Let go and they will fan out in all directions, and as they soften will sink and cook just perfect.
4. When the pasta is nearly ready (see packet of pasta for cooking time) shallow fry in a non stick pan the diced
pancetta for only a couple minutes, it doesn't need more.
5. Drain the pasta and throw it in the pan together with the pancetta and continue to fry it, adding a little glug of
olive oil. (The pasta needs to be just short of "al dente" when you drain it as it will continue cooking in the pan.)
6. Off the heat prepare a large serving bowl and lightly whisk two full eggs and one yolk with a pinch of salt and the
grated cheese.
7. Throw the pasta sauteed with the pancetta on top of it and give it a quick mix before serving.

16. CARBONARA RECIPE
• 2360g spaghetti
• 00g guanciale (pancetta) or bacon
• 2 whole eggs and 1 yolk
• 80g grated Parmigiano or Pecorino (ewe's
cheese)
• olive oil
• salt
• pepper