Saute chopped garlic in oil until brown. Add onion and saute until onions wilt. Add water and salt and pepper to taste. When water boils, add eggs whole, one at a time. Break misua into 3 inch lengths and add. Remove from heat and serve hot.
Remove the shells of the shrimps, leaving the tails intact. Open the back of each and fill opening with 1 tablespoon of finely chopped pork and onion seasoned with salt and pepper to taste. Wrap in lumpia wrappers and fry in deep hot fat. Serve hot.
Extract milk from coconut, separating the thick cream. Cook spareribs in thin coconut milk and garlic until meat is very tender. Add bagoong (shrimp paste),, unpeeled shrimp and coconut cream. When cream begins to curdle add pepper and sili leaves.
Place pork in a deep dish with garlic, vinegar, soy sauce, saltpeter, sugar and salt. Let stand for several hours or for several days. Fry to a golden brown.
Soak chops in vinegar for 1 hour. Remove, dry and sprinkle with salt and pepper. Beat egg, adding a small amount of water. Roll chops in flour, then dip in egg, then in mixture of bread crumbs, garlic, parsley, salt and pepper. Fry in olive oil quickly, browning on both sides. Reduce flame, cover, and continue cooking until well done.
Clean the bangus well. Slice into serving pieces. Rub with salt and pepper and let stand about 1 hour.
Fry in fat to cover. Set aside. In about 2 tablespoons of fat, saute the onion, then add soy sauce and the juice of kalamansi. Pour over fried fish.
Saute onions in about 2 tablespoons fat. When onions are tender, add tomatoes. Cover and let simmer until tomato skin curls up and mixture is quite thick. Add shrimps and shrimp liquor and continue simmering until shrimps are cooked.
Add mashed potatoes and salt and pepper to tast and paprika, if desired. Continue cooking, stirring now and then to avoid burning, until mixture is quite dry. Remove from pan and cool.
Shape into oval croquettes the size of chicken eggs, roll in beaten egg, then in bread crumbs. Roll in egg again and fry in lightly greased frying pan, rolling each round so it will brown evenly with the aid of a pancake turner.
Roast pepper then peel and remove the seeds. Saute garlic and when brown add onion, tomato, shrimp, ground meat and salt and pepper to taste. Stuff the pepper with the mixture. Roll pepper in beaten eggs. Fry in hot fat and serve hot.
Fry the garlic, ginger, onion, then add the chicken. Mix well and when partly done add enough water to cook the chicken until tender. Add the papaya and cook until it is soft but not mushy. Season with salt or fish sauce. Add sili leaves before removing from fire.
Remove skin by placing the peanuts in boiling water for five minutes. Then change to cold water for few minutes. Brown in hot oil. Remove from oil when they become light brown. Drain in a colander then dredge with salt and crushed dice garlic.
