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The “Tokwat Baboy” was made with braised tofu or bean curd, vinegar, soy sauce, and tender pieces of pork, from the pig’s ears.   This was certainly an interesting way to meet my protein quota!

Estimated cooking time: 1 hour and 20 minutes

• 1/2 kilo pork (cut into chunk cubes)
• 5 pieces tokwa (bean curd or tofu)
• 2 heads garlic (minced)
• 1 cup vinegar

• 1 cup soy sauce
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 3 small onions (diced)

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Achara/atsara is the Philippine contribution to the world of Asian pickles. There are many versions, and virtually any vegetable can be used for making achara. Any mention of achara, though, will most likely evoke thoughts of this type of achara, which uses green papaya.

Estimated cooking time: 1 hour and 45 minutes

• 800 g green papaya, grated or julienned
• 2 medium carrots, grated
• 1 onion, grated
• 1 medium red capsicum (pepper), julienned
• 1 medium green capsicum, julienned
• 1 c raisins
• 2 Tbsp salt

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Makes 4 to 6 servings
Preparation time: 10 mins + overnight marinating
Cooking time: 15-20 mins

• 1 kilo beef sirloin, thinly sliced cut
  
• 1 1/2 Tablespoon + 1/2 teaspoon salt
  
• 7 Tablespoon white sugar
  
• 1 teaspoon minced garlic
  
• 1 tsp. ground black pepper
  
• 2 1/2 tablespoon soy sauce
  
• 3 1/2 tablespoon vinegar
• 1/2 cup oil
  

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This is a different kind of Ukoy, we used Ubod instead of togue or kalabasa.

Estimated cooking time: 40 minutes

• 1 teaspoon atsuete oil
• ¼ cup water
• 1 cup cornstarch
• 1 cup shrimps
  
• 2 onions, chopped
• 2 eggs, beaten
• 1 cup ubod (shredded)
• salt
  
• pepper
• vegetable oil

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