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Shrimp in a spicy sauce a delicious Indian food.

Estimated cooking time: 40 minutes

• 1 lb medium sized raw shrimps
• 1 tsp garlic paste
• 1 tsp ginger paste
• 4 tbsp tamarind paste
• 1/4 tsp turmeric powder
• ¼ tsp red chilli powder
• 2 tbsp veg oil
• 3 cloves garlic (whole)
• ½ cup coconut milk
• 1 tbsp finely chopped cilantro

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Kwek-kwek. Also called “tukneneng,” this ball made of quail eggs and some orange batter is best eaten with lots of vinegar. Larger version of this, made of the not-so-ordinary chicken egg, is more popularly known as “tuknanay.”

Estimated cooking time: 40 minutes

• 1 dozen peeled hard boiled quail eggs (or chicken eggs)
• 1 cup flour
• 1/2 cup water
• few drops of food coloring (orange?)
• salt and pepper to taste
• cooking oil

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Estimated cooking time: 40 minutes

• 1 kilo pork skin
  

• 1/3 cup soy sauce

• 1/2 cup Vinegar

• 2 medium onions,  chopped

•    3 medium tomatoes, chopped
  

• 4 cups of water

• 1 teaspoon salt

•    6 pcs chili (siling labuyo)

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Kangkong or river spinach contains beta carotene, Vitamin A, Iron, phosphorus and thiamin. Here’s a tip on buying kangkong, make sure you choose those with large, unblemished leaves that are deep green color.

• 1 bundle of kangkong
• 1 egg (beaten)
• 1 cup cold water
• ½ teaspoon salt (asin)
• ¼ teaspoon pepper (paminta)
• 1 ½ cup cornstarch
• ½ cup all-purpose flour
• cooking oil

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