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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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Indulge your taste for ube by spreading the Halaya (Ube Jam) on baked meringue.

E stimated cooking time: 50 minutes

• 1 ½ cups eggwhite
• ½ teaspoon cream of tartar
• 1 ½’ cups sugar

Ube Filling:

• 1 ½ cups sugar
• ½ cup water
• 8-10 eggyolks, beaten
• 2 cups mashed ube

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A traditional Filipino delicacy, red eggs are made from duck eggs which are buried in salt for several weeks to make them salty. They get their name from the color of the shells, which are dyed red, perhaps to distinguish them from other types of egg. The best red eggs are said to be from Pateros, a town known for its duck raising industry. In this salad, the saltiness of the red eggs is balanced by the eggplants, tomatoes and onion.

• 200 g (3 medium) eggplants (aubergines)

• 6 red eggs (salty eggs)

• 6 medium tomatoes, coarsely chopped

• 1 small onion, finely chopped

• Juice of 1 calamansi (optional)

• 1 tablespoon patis (fish sauce) (optional)

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Lihia or lye is a liquid from the ashes of a wood stove. It is used in making kakanin like cuchinta, suman and pichi-pichi to improve their texture.   Its addition also enhances the color of food.

• 1 cup all-purpose or rice flour

• cup brown sugar

• cups water

• teaspoon lihia (lye)

• few drops of yellow food color

• grated coconut

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Our Filipino rice-farming forefathers believed that there is nothing better to fill the stomach than rice grown and tended by one’s own perseverance. Whether it is simple boiled rice, rice gruel or rice cake it is prepared carefully in appreciation of the farmers hard work. In the province, it is still a sight to see women gathered around a tub of soaked rice telling stories as they wrapped suman. And if the variety of ways a suman is wrapped is any indication, it is of the artistry, skill and ingenuity of these women.

• 3 cups malagkit rice
• 2 teaspoons salt
• 2 cups thick coconut milk

• Soak malagkit in water for an hour or ntil grains are swollen. Drain.
  

• Add salt nd coconut milk.  Mix well.
  

• Prepare ibus then fill with rice mixture.  Seal tubes and tie with strips of the ibus.

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