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Lumpiang Ubod Recipe is a specialty of Silay, Negros Occidental.

Lumpia Wrapper:

• 2 eggs
• 3 oz/75 g cornflour
• ½ pint/250 ml water
• peanut oil

Filling:

• 2 tbsp. oil
• 1 garlic clove, crushed
• 1 small onion, thinly sliced
• 4 oz/100 g parboiled lean pork, diced
• 2 oz/50 g ham, shredded
• 4 tbsp. peeled chopped prawn
• 2 oz/50 g cooked chickpeas
• 8 oz/200 g ubod (coconut palm hearts), shredded
• 6 oz/150 g French beans, shelled
• 1 carrot, shredded
• 12 oz/300 g cabbage, shredded
• 12 sprigs onions
• salt and pepper
• 12 crisp lettuce leaves
• 12 lumpia wrappers

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• Siopao Recipe (Siopao Asado and Siopao Bola-bola) (30)

Estimated cooking time: 1 1/2 to 2 hours

• 2 kilos dressed chicken (broiler)

• 2 cups of lemon grass (tanlad)

• 3 tablespoons of cooking oil or olive oil
  

• 2 tablespoons of salt

• Make sure the chicken is clean with no remaining small feathers and no insides.

• Wash thoroughly and pat dry with a paper towel

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Estimated cooking time: 45 minutes

• 1 1/2 kilo chicken, cut into pieces

• 1/4 cup of white vinegar

• 5 cloves of garlic, crushed

• 1 cup of water

• 2 cups cooking oil

• Salt and pepper to taste

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Rellenong Manok or Stuffed deboned chicken is still an all-time Filipino favorite. Probably the best way to display one’s culinary skills is by being able to debone a chicken without breaking its skin.

Estimated cooking time: 2 hours

• 1 whole chicken, deboned with shape kept

• 2 tablespoons calamansi juice

• 2 tablespoons soy sauce

• 1 1/2 tablespoons sugar
  

  Stuffing
  

• 1/2 kilo ground pork

• 1/2 cup bacon, diced

• 1 cup ham, diced

• 1 can Vienna sausage, drained and sliced

• 1/4 cup sweet green peas

• 1/4 cup carrots, minced

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