Ingredients
- 1 chicken (2-1/2 to 3 lbs)
- 6-8 garlic cloves, finely chopped
- 1 cup sugar cane vinegar
- 1/2 kaffir lime leaves or bay leaves
- 1/2 to 1 tsp coarsely ground black pepper or chopped red chilies
- 1 tsp salt
- 2 tbspn peanut oil
- 1/2 to 1 tsp ground turmeric
- 1/2 to 1 tsp paprika
- 2/3 cup coconut cream
- 2 tbspn light soy sauce

Cooking Method
Put the chicken into a large saucepan and add garlic, vinegar, 1 quart (liter) water, the kaffir lime leaves, black pepper and salt. Bring to a boil, then cover the pan, reduce the heat and simmer for 30 minutes.
Transfer the chicken to a colander. Turn the heat up under the saucepan and boil the stock until it has reduced to half its original volume. This will take about 20-25 minutes.
Heat the oil in another large saucepan, add the turmeric and paprika spices. Stir then add about half the coconut cream. Put in the chicken, cover the pan, and simmer for 10 minutes. Uncover and pour in the reduced stock and the rest of the coconut cream. Bring back to a boil and leave to bubble gently for 15 minutes. Add the soysauce and adjust the seasoning to personal taste.
Take the chicken out of the pan and put it on a chopping board. Let it cool a little while you continue to simmer the sauce. Then either cut the chicken into four equal parts or carve it as you would carve a roast chicken, discarding the bones.
Arrange the chicken portions or slices onto a heated serving plate and pour the sauce over them. Serve hot, with rice.

Soak kuhol in water for 2-3 hours. Wash and drain. Break tail-end of snails (simply by tapping with the handle of a knife). Wash again and drain. Set aside.In a pan, put in thin cream, add garlic, ginger, onion, and green pepper. Bring to a boil. Add snail and kangkong leaves and stalks. Season with salt and vetsin. When kangkong is half cooked, add thick cream. Simmer for 10 minutes. Kalabasa flowers and young leaves are a good substitute to kangkong.

Shred gabi leaves into small pieces. Exclude from 5-6 big leaves for wrapping. Dry shredded leaves under the sun for 1 day or more, until wilted.

Add 1 cup lukewarm water to grated coconut and extract cream. Set aside. For the second extraction, add 2 cups lukewarm water.

Mix together shredded leaves, pork, onion, pepper, bagoong, ginger, garlic and season with salt and vetsin. To this mixture add the 2nd extract of coconut cream.

In each whole gabi leaf, wrap 3-4 tablespoon of mixture. top with 1 tablespoon thick cream (1st extraction). Form into a square and wrap tightly. Tie with a thin string or strip of the peel of the gabi stalk.

In a large pan pour leftover of the 2nd extraction cream. Bring to a boil. Then, arrange wraped mixture on the boiling cream. Cover. After 5 minutes, lower heat and simmer for 15 minutes or until cream is reduced to one half.

Add the 1st extraction or the thick cream, simmer until the cream thickens,a and oil comes out of the cream

Fry onion rings until half cooked. Set aside.

Peel eggplant. Cut crosswise into 1/2″ thick slices. Fry till light brown. After frying set aside oil, put back fried eggplant in pand and add soy sauce, calamansi juice, water and season with vetsin. Cover and cook until done.

Peel patola, slice into thick roll pieces. Set aside.

Saute garlic until brown, add onion and when wilted add pork. Saute for 2 minutes, add 1/2 cup water. Cover. Cook until pork in tender. Add shrimps juice. Stir gently until it boils. Add patola and vetsin. When patola is almost done, and misua. Boil for 2 minutes and serve hot.

Wash kangkong and drain leaves thoroughly.
Remove leaves from stem. Set aside.
In a clean mixing bowl combine cornstarch, flour, egg, MSG, salt and water ( batter mixture ).
Mix until smooth in consistency.
Heat oil to 250?F and reduce fire to medium.
Dip kangkong leaves one by one in batter and deep fry until crispy.
Put fried leaves in a plate lined with table tissue to drain oil from kangkong leaves.
Serve with sauce on the side.

Mix tomatoes, onion, and squash in a deep sauce pan or pot. Add water and boil. After 5 minutes cooking, add tokwa and upo. When the upo is almost tender, add malunggay and cook 2 minutes longer or until malunggay leaves are wilted. Remove from heat. Salt and pepper to taste (or instead of salt, you can add patis, it will give a better flavour). Garnish with fresh tomatoes and cilantro or kinchay (Chinese celery).