1. Cut peeled camote into thin strips.
2. Mix brown sugar and flour with water and stir thoroughly..
3. Coat camote with sugar and flour mixture.
4. Prepare 3 tbsp of flattened camote mixture.
5. Deep fry in corn oil until golden brown.

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1. Extract coconut milk from mature coconut by adding water and squeezing out gata or coconut milk.
2. Strain coconut milk and set aside.
3. Add remaining ingredients to coconut milk.
4. Mix well.
5. Pour 1/4 cup batter on wilted banana leaves, roll and seal ends.
6. Bake over live charchoal 15 to 20 minutes or until done.

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1. Combine sweet rice flour and water then mix thoroughly to make dough.
2. Form into small balls and flatten.
3. Place flattened dough into boiling water.
4. When dough floats, palitaw is cooked.
5. Drain and let cool.
6. Roll in coconut flakes then sprinkle with toasted linga and sugar.

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Mix sugar and margarine until smooth. Then, add the cassava and coconut milk. Add vanilla and stir. Bake for 30 minutes at 400 degrees.

Pour the condensed milk on top of the cassava cake and sprinkle the grated cheese on top. Place in the oven and brown the topping. Serve while hot.

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1 cup rice
½ kg beef tripe, washed and cooked
1 head garlic, whole
½ head of garlic, chopped
1 medium onion, whole
1 medium onion, chopped
810 cups beef broth
2 tbsp olive oil
2 tbsp cooking oil
1 small piece ginger, julienned
spring onions
pepper corns
bay leaf
Procedure:

Cut the cooked tripe into small strips, about half an inch wide, then set aside. Brown the rice in a large casserole; set this aside as well. In the same casserole, sauté the chopped onion and ginger, then add the rice and broth. Bring it to a boil, then let it simmer until the rice is cooked and puffed. Season with salt or patis (fish sauce). Serve topped with beef tripe, spring onions, and toasted garlic.

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• GOTO FILIPINO RECIPE

1 pack pancit canton, uncooked
1 pc chicken breast
1 cup shredded cabbage
1 cup celery, chopped
1 cup carrots, julienned
2 cloves crushed garlic
½ onion, sliced thinly
Procedure:

Boil the chicken for about 20 minutes or until cooked. When it cools, set the broth aside and shred the meat. In a deep frying pan, sauté the garlic and onions in about 3 tbsp of oil. Add the shredded chicken and stir until the onions become clear. Season with salt and pepper, then add the carrots, celery and cabbage about one minute apart.
Set the vegetables aside to form a well in the middle of the pan. Pour in about half a cup of the chicken broth, then put in the pancit noodles. Cover the pan for about a minute, then stir in with the vegetables. Season with soy sauce. When the noodles are soft, turn off the heat and serve.

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4 cups all-purpose flour, sifted
½ tsp baking soda
1 cup butter
2 cups sugar
4 eggs
1 cup milk
1 tsp nutmeg
1 tsp vanilla
Procedure:

Preheat your oven to 350oF. Mix the butter and sugar until you get a smooth and fluffy mixture. Add the eggs one by one, mixing after every addition. Beat well. In a separate bowl, sift together the flour, nutmeg, and baking soda. Add the mixture a little at a time to the batter, alternating additions with milk. Stir in the vanilla. Bake for about 30 minutes or until done.

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200g all-purpose flour
1 ½ tsp baking powder
½ tsp salt
6 tsp sugar
½ tsp ground nutmeg
1 egg
1 cup milk
1 cup mashed bananas
2 tsp lemon juice
Procedure:

Combine all the ingredients in a bowl and mix well. Make sure there are no lumps in the batter. Heat a non-stick pan and ladle about ¼ cup of batter per pancake. Cook on low heat to cook both sides evenly.

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Marinate the pork in soda for at least 4 hours. Afterwards, mix in the other ingredients and marinate for another 4 hours. Place the meat in skewers and grill, brushing with the marinade on both sides.

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4 cups lettuce leaves, chilled
½ cup Chinese ham, diced
2 pcs pan de sal, cubed
1 tbsp cooking oil
¼ cup grated cheese
1 ½ tsp garlic, chopped
2 tbsp bagoong
1 tsp calamansi juice
1 tsp mustard
2 egg yolks
½ cup corn oil
Prodecure:

Stir-fry the Chinese ham and season with salt, then set aside. In the same pan, stir-fry the pan de sal cubes, season with salt, then set aside. In a separate bowl, mix the garlic, bagoong, mustard, and calamansi juice. Slowly pour in the corn oil, then add the grated cheese. Pour over the lettuce leaves and top with ham and pan de sal.

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