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