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Tamales is one of traditional specialties served during parties. This was introduced into the Philippines by the Spaniards and became a special delicacy.

Estimated cooking time: 1 hour 20 minutes

Makes 6 to 8 servings

• 3 1/2 cups powdered rice
• 3 tbsps. Atsuete seeds
• 6 cups coconut milk
• 12 pcs. banana leaves or aluminum foil, 10″ x 12″
• 1 cup brown sugar, salt, pepper for flavoring
• 2 pcs. chicken breast, boiled and cut into 1/2″ pieces
• 1 cup ground roasted peanuts
• 2 cups boiled peanuts
• 1/2 kilo pork loin, cut into 1/2″ pieces
• 2 boiled eggs, sliced

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Filipino Calamares is one of the Philippines most famous dishes, either with rice or with ice cold beer, as pulutan that is. It is also one of the easier Filipino dishes to cook. Perhaps this explains the increasing popularity of street vendors selling calamares nowadays.

Serves 5 to 6 person
Preparation time: 20 to 30 mins.
Cooking time: 20 to 25 mins

• 1 kg medium sized Squid
• 2 egg whites
• 1 cup plain (all-purpose) flour
• 1 cup oil
• Juice of 5 calamansi (lime)

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Bringhe Recipe is Luzon’s version of the Spanish Arroz Valenciana.

Estimated cooking time: 1 hour and 20 minutes

• 1 piece green bell pepper, roasted, peeled and cubed
• 2 eggs, hard-boiled then sliced
• 60 ml oil
• 250 g chicken breast fillet or thigh fillet, cut into strips
• 1 medium onion, finely chopped
• 3-4 cloves garlic, peeled and diced
• 200 g regular rice
• 200 g sticky rice
• 500 ml water
• 250 ml coconut milk
• 2 teaspoons turmeric powder
• 250 g medium shrimps, peeled and de-veined
• 100 g cooked ham, cut into 2-cm squares
• 100 g frozen green peas, thawed
• Salt and pepper to taste

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Takes 30 to 45 minutes
Cooks about an hour
Makes 15 to 17 servings

• 1 kilo chicken, cut into small pieces

• Juice from 3 pieces calamansi

• ½ kilo pork kasim (round), cubed

• ¼ cup cooking oil

• ½ kilo white onions, diced

• 1 cup tomato sauce

• 1 red & green bell pepper, diced

• 315 g chorizo Bilbao

• ¼ kilo cooked ham, cubed

• 1 pinch saffron

• 1 kilo medium-size white shrimps

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