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Estimated cooking time: 1 hour and 20 minutes

• 1/2 c. thick coconut milk
• 1 c. rice flour
• 1 c. sugar
• 1/2 c. cornstarch

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Estimated preparation and cooking time: 1 hour 20 minutes

• 1 - 1/2 cups grated cassava
• food coloring (optional)
  
• 1 cup sugar

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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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Asado siopao is filled with diced pork or beef cooked in soy sauce (with salt and sugar added to taste); its taste and texture a bit like adobo. Indeed, a good use for leftover adobo is siopao filling.  Bola-bola is a local term for Chinese-style filling; chopped pork and Chinese sausage baked with egg and flour to a consistency akin to meatloaf.

Estimated cooking time: 3 hours and 30 minutes

• 6 cups flour
• 1 package active dry yeast
• 1 lb cubed pork loin or chicken thighs
• 1 cup white sugar
• 2 teaspoons cooking oil
• 1 cup lukewarm water

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Estimated cooking time:  50 minutes

Makes 2-4 servings

• 
  1 1/2  lbs pork  liempo (pork belly)
• 3     garlic cloves, crushed
• 2     laurel leaves (bay leaves)
• 1     teaspoon peppercorns or 1/2 teaspoon black pepper
•   salt
•   water, for boiling
•   oil (for frying)

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