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Buko Pie is one of the most must-try product and specialty of Laguna Province. It is a traditional Filipino pastry style, young-coconut-filled pie.  It has proven to be a popular dish for Filipinos. It is almost like a coconut cream pie, only it is made with just young coconuts (buko in Tagalog) and has no cream.

The pie is made with buko meat of malakanin (soft rice consistency and texture). There are also variations of the pie, which are similar but use slightly different ingredients, such as macapuno pie (from Coconut Sport), that uses a special type of coconut which differs from ordinary coconut as it is thick and sticky.

Estimated cooking time: 1 hour and 30 minutes

Crust:

• 2 cups all-purpose flour
• 1 tsp. salt
• 2/3 cup shortening

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This may be a traditional Filipino sandwich filling, but it’s always a favorite.

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

• 4 eggs
• 4 tablespoons mayonnaise
• 2 teaspoons sweet pickle relish
• 2 tablespoons green onion, finely chopped
• salt to taste
• freshly ground pepper to taste

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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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Sinigang is a Philippine dish famous for the variety of ingredients. Sinigang often incorporates fish, pork, chicken, shrimp, or beef. This time we’ll use Shrimp for our recipe. Sinigang’s characteristic taste is attributed to the ingredient that gives its sour taste and most commonly use ingredient is Tamarind or Sampalok for its sour taste.

Estimated preparation and cooking time: 50 minutes

• 1 Kilo Shrimp
• 12 pcs Tamarind (Sampaloc) or 1 pack Sinigang Mix
  
• 1 big Onion (diced)
• 3 big tomatoes (quartered)
• 2 pieces Radish (sliced)
• 1 bundle Sitaw (Strringbeans)
• 1 bundle Kangkong (cut into 2″ long)
• 3 pieces long green pepper
• 5 cups ricewash or water
• Salt or Patis (fish sauce)
  

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