Food Hub
Marinate meat in soy sauce, garlic, and pepper. Sauté garlic & onion, add the meat, vinegar, bay leaf, and simmer until tender.
Boil beef shank until tender, skim fat, add corn & seasonings. Add vegetables last before serving hot.
Boil meat until tender, sauté annatto & peanut butter, add veggies, and serve with bagoong (shrimp paste).
Boil pork with onion and tomatoes. Add tamarind mix, vegetables, and simmer until cooked. Serve sour and hot.
Sauté garlic & onion, add meat & vegetables. Toss in noodles and season with soy & oyster sauce.
Boil pork belly with garlic & spices until tender. Deep-fry until crispy golden brown. Serve with lechon sauce.
Layer beans, fruits, shaved ice, and milk. Top with leche flan, ube halaya, and a scoop of ice cream.
Sauté garlic, onion, and pork. Add coconut milk and taro leaves, simmer until leaves are soft. Season with salt and chili peppers.
Sauté garlic and onion with pork. Add coconut milk and chili peppers. Simmer until tender. Season with shrimp paste if desired.
Mix flour, sugar, and baking powder. Add coconut milk to form batter. Pour into molds, top with cheese, and steam until cooked.
Mix all ingredients, form into small links. Fry until browned and cooked through. Serve with garlic rice.
Marinate pork with all ingredients for at least 4 hours. Fry until caramelized and serve with rice.