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Sapin-Sapin Recipe, made from rice flour or rice that has been soaked overnight then crushed into a paste, sometimes yams or yam flour, coconut milk and sugar.  Each layer is tinted (the bottom one a deep ube-like purple, the middle a golden yolk yellow,the top one white), and steamed before the next layer is added.

This famous Sapin-Sapin originated from the northern part of the Philippines, the province of Abra. A treat as sumptuous as sapin-sapin is no longer surprising when ways of cooking it is already spread down to other provinces, and thus now being enjoyed by many.  Fast foods, cake and pastry shops are making and selling their versions of sapin-sapin.

Estimated cooking time: 1 hour and 30 minutes

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Korean White Kimchi – Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of some select vegetables with varied seasonings, most commonly referring to the spicy baechu variety. Kimchi is the most common Korean banchan, or side dish, eaten with rice along with other banchan dishes. Kimchi is also a common ingredient and cooked with other ingredients to make dishes such as kimchi stew (kimchi jjigae) and kimchi fried rice (kimchi bokkeumbap). Kimchi often tastes better with age

Korean White Kimchi, this type of kimchi is not as common as the spicy variety and is a delicacy of Korea’s fiercely independent northern provinces. Fresh pear gives this variety of kimchi a tart, mild flavor that has little in common with the tear-inducing red chili kimchi found throughout the rest of the country.

Serves 4-6 Preparation time: 1 day

• 1 large Chinese cabbage (about 1 1/2 kg/3 1/2 lbs)
• 250 g (1 cup) sea salt or coarse salt
• 3 liters (12 cups) water

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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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Sisig, the ultimate pulutan companion for beer. Around bars and restaurants, the many varieties of sisig dish is a best seller either to go along your favorite drink or to be chowed down with hot steamed rice.

Originally, sisig was made from chopped parts of a pig’s head — ears, snout, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with calamansi and vinegar.

Different orders of sisig come in pork, chicken, tuna, chorizo, bangus, and tofu. Adding raw egg on the dish while it’s sizzling hot heightens the flavor as well.

Estimated cooking time:  3 to 4 hours

• 1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
• 1/2 lb beef or pork tongue
• 1/2 lb beef or pork heart
• 1/2 lb liver (pork, beef or chicken)
• 2 cups water (for boiling)
• 1 cup pineapple juice (for boiling)
• 1 tsp whole black peppers (for boiling)

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