Kinilaw na Tamilok (Woodworm) Ingredients:

10-20 pieces tamilok
4 tablespooons finely chopped onions
1/2 tablespoon chopped siling labuyo (chili pepper)
4 tablespoons freshly squeezed calamansi juice
1/4 cup vinegar

Kinilaw na Tamilok (Woodworm) Procedures:

1. Wash the tamilok and remove the hard portion in the head.
2. Put the cleaned tamilok in a bowl and add the remaining ingredients. Mix well.

Kinilaw na Balat (Sea Cucumber) Ingredients:

8 fresh medium sea cucumbers
4 tablespoons chopped onions
1/2 cup chopped ginger
1 teaspoon chopped siling labuyo (chili pepper)
2 tablespoons chopped siling haba (finger chili)
1/4 cup freshly squeezed calamansi juice
1/2 cup vinegar
salt and pepper to taste


Kinilaw na Balat (Sea Cucumber) Procedures:

1. Clean the sea cucumber well. Remove the internal organs and wash thoroughly.
2. Dip in hot water for 5 minutes.
3. Slice thinly then mix the remaining ingredients. Season with salt and pepper and mix well.

Ingredients:

•     1 kilo kuhol, soaked in water for an hour and tail ends removed
•     2 cups, coconut milk
•     4 cloves garlic, pounded
•     3 thumb-sized ginger, crushed
•     3 pcs labuyo, chopped
•     1 pc lime
•     1 stalk lemongrass, pounded
•     fish sauce, to taste
•     ground pepper, to taste
•     1 cup spinach
•     1 tbsp brown sugar
•     spring onions for garnish

Cooking Instructions:

1.     In a pot, cook the coconut milk, with the ginger, lemongrass, onions and garlic. Bring to boil, while constantly stirring. Cook for about 5-10 minutes
2.      Add the kuhol and season with fish sauce, ground pepper and sugar. Cover and simmer for about 10 minutes. Add the spinach. Remove from heat.
3.     In another pan, melt butter and add labuyo. Wait until butter is a little brown then turn off heat and squeeze a little lime juice.
4.     Drizzle chili lime butter onto snails and garnish with chopped spring onions.

Adobong Daang Bukid Ingredients:

• 1 kilo dalagang bukid (field mice)
• 2 tablespoons oil
• 4 tablespoons chopped garlic
• 6 tablespoons chopped onions
• 1 bay leaf
• 1 cup water
• 5 tablespoons soy sauce
• 2 tablespoons vinegar
• 1 tablespoon whole peppercorns
• 1/2 tablespoon chopped siling labuyo (chili pepper)

Adobong Daang Bukid Procedures:

1. Clean the mice well by removing all the internal organs, feet, head, skin and tail.
2. Heat oil in a pan then saute garlic and onions.
3. Add Cleaned mice and bay leaf. Saute until meat is cooked.
4. pour in water with soy sauce, vinegar, peppercorns, and siling labuyo. Simmer until tender. Season with
salt and pepper as needed.

Palakang Bukid Ingredients:

1/2 cup oil
1 kilo palakang bukid, cleaned
4 tablespoons chopped garlic
6 tablespoons chopped onions
1/2 cup sliced tomatoes
2 tablespoons soy sauce
2 tablespoons chopped ginger
1/2 teaspoons chopped siling labuyo (chili pepper)
salt and pepper to taste

Palakang Bukid Procedures:

1. Heat oil in a pan and stir-fry the frog until golden brown. Set aside.
2. In the pan, saute garlic, onions, and tomatoes.
3. Add frog, soy sauce, and ginger. cover pan and cook for 3 minutes.
4. Add siling labuyo and season with salt and pepper.
5. Serve topped with more chopped tomatoes.

To clean a frog:

1. Hold the frog against a chopping board with a small knife.
2. Remove the skin by pulling it with your fingers. Rub the frog with ash to make the skin less slippery so you can grip it better.
3. Cut off the head and feet.
4. Slit open the body and remove the internal organs.
5. Wash the frog thoroughly inside and out.

Ingredient:

Soup No. 5 Set

• 1 kilo soup no. 5 set
• 2 slices oxtail, skin on
• 1 small packet sabot mix herb
• 1 whole garlic
• 1/2 head garlic, chopped
• 1 thumb size ginger, cut into slivers
• 1 thumb size ginger, cut into thin strips
• 2 large size onion, quartered
• 1 medium size onion, chopped
• 1 tbsp. peppercorns
• 1 small bundle spring onion chopped
• 1/4 cup fish sauce
• salt and pepper to taste

Cooking procedure:

Soup No. 5, Lanciao - Cooking Procedure

Clean and wash the bull organ and oxtail, place in a large pot. Pour enough water to cover meat bring to a boil and let boil for 5 to 10 minutes. Remove from heat and discard water, wash off all scum from the meat and return to the pot. Pour fresh water to cover meat at about 2 inches. Add in the whole garlic, sliced ginger, quartered onion peppercorns and sabot mix herb. Bring to a boil and simmer for 4 to 6 hours at low to moderate heat. Add more water as necessary. When done remove pot from heat separate the broth from the meat. Using a sieve strain off all solid residue from the broth. Discard residue and keep aside broth. Slice the bull organ and oxtail into thin slices. Discard oxtail bones. In sauce pan sauté chopped garlic, ginger and onion. Add in the sliced meats and continue to stir fry for 2 to 3 minutes. Add in the fish sauce and stir cook for another 1 to 2 minutes. Add in the reserved broth, bring to a boil and simmer for 10 to 15 minutes. Season with salt and pepper to taste. Add in the chopped spring onion and cook for another minute. Serve piping hot.

Source: http://www.overseaspinoycooking.net/2011/02/soup-no-5-lanciao.html

TAPEY, or Igorot rice wine is traditionally served when a host invites someone to partake of his rice wine at his house. It is also drank in volumes during public festivities and celebrations. Tapey is nowadays available in stores around the Cordilleras.

Needs:

- half a pound of bubod
- a kilo of diket preferrably of the red variety
- a labba (or any wide space) to spread the rice to dry
- a gosi or any closed container

(Note: One of the most high-grade kind of bubod is available from the vendors of Abatan, Benguet. Don't try plastics as containers, they add a plasticky flavor.)

Ways:

Cook the kilo of diket with a little less water than you would cook an ordinay rice. Just after the boiling water has been absorbed (na-ilowagan), set aside the diket.

(Before continuing, tell everyone not to disturb you until everything as not to destroy the spirit of the tapey. The oldies even ask, 'Maid um-umtot' or 'No farting".)

Spread the diket on a labba covered with banana leaves (or just spread the diket around any open space) and wait until its a little bit dry. Crush the bobod into very fine powder. Then, spread the bobod evenly. (This is a crucial part - you have to do it very evenly. My mother told me that one of the secrets to a good tapey lies in the quality of the distribution of bobod in the diket).

Put this in your container and seal tightly. If you are in a cold place, put it in a warm location. (usually near the dalikan or in the corner of the house) Wait for at least 4-5 days, after which the tapey is now ready. Remember, the sweetness of the tapey decreases with time.

Source: http://sagada-igorot.blogspot.com/2009/11/how-to-make-tapey-igorot-rice-wine.html

Source: http://sagada-igorot.blogspot.com/2009/11/how-to-make-etag-innasin.html

Needs:

- Pork (1/5 of it should at least be fat).
- Plenty of Salt
- Garlic (optional)
- Pepper (optional)
- Storage container (Preferably wooden or clay jars)


(Note: Traditional Igorots use the meat on top of the neck of the pig. The Chops are a good alternative. The container must not be metal, because of the reaction of the salt with the metal. If you are using plastic, make sure you use the hard ones and the meat should be used before six months are over otherwise, the meat would taste like well .. plastic... )

Ways:

Rub the meat with generous amounts of salt. You may also add garlic or pepper. Look for a suitable place where the meat can be hanged so it will undergo the curing process. The best way is to smoke it in the shade.

(Note: You can use any of the varieties of redwood, oak, dried birch, or "dapong". As much as possible, avoid any of the Pine family. If you have no choice but to use Pine wood, make sure the wood is dry, and avoid using resin-packed wood, since the meat will have a bitter taste. The best wood to use is rosewood.)

Make a fire under the meat. The meat should be high enough so that the flames and excessive heat won't reach it, but low enough so that the smoke reaches the meat. Smoke it for a minimum of thirty minutes and a maximum of three hours per day, for at least two weeks. If you used rosewood, and the place you are curing it is clean, surely free from insects, dust, and dirt, the meat can actually be eaten raw. The result is the best type of innasin/etag. Store in container for future use.

Pork brain and liver cooked with chili, salt, and other spices.

Ingredients:

•     ¼ kilo of kamaru (mole crickets)
•     3 pcs tomatoess
•     1 medium size onion sliced
•     ¼ cup minced garlic
•     ¼ cup vinegar
•     2-5 pcs chili ( labuyo )
•     1 tsp salt and pepper

Preparation:

To prepare Adobong Kamaru, first, wash the Kamaru very well, make sure to expel all the dirt, better yet soak it in water or vinegar if you have doubt. Then, sauté garlic and onion. Add the sliced tomatoes, siling labuyo and the Kamaru. Mixed it well and simmer for 5 minutes. Add the ¼ cup of vinegar and wait for 2 minutes. Don’t mixed it just let it boil. Add salt and pepper to taste and serve.

Ingredients

•     A live Chicken
•     Sayote (Quantity is variable)
•     a head of Chinese cabbage/pechay
•     one half to one kilo of innasin/etag
•     wood for fire
•     a clean, flat surface, preferably smooth
•     a piece of stick for beating.

Instructions

•     Start a fire.
•     Put one wing of the chicken on the flat surface. Using the stick, beat the wing from the inside, not to soft, but not to hard that it will break the bones and the skin of the chicken. Beat it from the tip of the wing to the side, then back. Do it again. Now do the same to the other wing. After beating the wings, lay the neck of the chicken sideways on the flat surface. Beat the neck from end to end.
•     To kill the chicken, hold the chicken by the feet and wings in one hand. Hit the back of the head with the stick, just below the comb. Not too hard, or the chicken will bleed, and not too soft either, or the chicken will get mad, and may peck at you. One well placed blow will do it without breaking the skin.
•     Afterwards, burn all of the feathers off the chicken on the fire you made. You can use your gas range, but it will be very messy afterwards. Better burn the feathers off using an outside fire.
•     After the feathers are removed, remove excess charred feathers from the chicken. Chances are, the chicken has also started to look like roast chicken.
•     Now, butcher the chicken, slice it, and put the slices into a cooking container.
•     Cut the innasin/etag into pieces as large as the chicken pieces. Put them into the cooking container. Do not put the sayote if there is very little innasin/etag.
•     On the other hand, if you think it will be very salty, add sayote to minimize the salty taste.
•     Clean the vegetables and separate the leaves. It is better to cook this over heavy heat.
•     When the meat is done, Put the vegetables into the container, remove from the fire/heat, and cover. Leave for two minutes. Stir, and serve.