Blanch all vegetables. Drain and put in a bowl. In a pan combine vinegar, sugar, salt, ginger. Boil, then pout vegetables and cool. Put in a jar, and store until it is needed.
Combine sliced mangoes and other ingredients. Cover and let stand overnight. Simmer 3 hours, slowly stirring so as not to scorch.
Break the egg into a cup, add the half shell of water and the salt and mix lightly. Shift 2/3 cup of the flour into the bowl, make a hollow in the center and pour in the egg mixture. Stir with a knife in one direction, adding flour until the dough is so stiff that stirring is difficult. Turn onto a floured board and knead until smooth and elastic. The roll out as thin as possible, turning the dough to prevent its sticking to the board.
Flour the board lightly and let the dough stand 1/2 hour dry. Cut the dough into halves, roll each piece like a jelly roll, then slice as thin as desired. Shake the slices apart. Let noodles dry. To cook, drop the noodles into boiling soup or stew, and boil for 10 minutes. Or drop them few at a time into hot fat and quickly fry them until brown and crisp, then drain on paper.
Peel bananas. Place in shallow greased baking dish. Sprinkle with sugar and salt; dot with butter. Bake in moderately hot oven for 15 minutes. Serve immediately.
Cook pork in water to cover until tender. Dice.
Saute garlic, onion and tomatoes in shortening. Add pork and liver and continue sauteing for 5 minutes. Add water and salt and pimenton (to color).
Add potatoes and cooked garbanzos. Cook until potatoes are done.
Insert fat strips lengthwise in beef. In a deep pot or pan, place the meat, laurel, tomato sauce, vinegar, salt to taste and water to cover. Cover and simmer until tender,. Add potatoes, onions and pimenton and continue cooking. When most of the broth has evaporated and potatoes are cooked, add the fat and stir well. Serve meat sliced crosswise.
Combine the first six ingredients together; form into balls about one inch in diameter. Saute garlic in lard, add onion and broth. Boil. While boiling drop meat balls one by one. Cook until meat is almost done, add the “sotanghon” and cook about five minutes longer. Season with soy sauce and pepper. Pour into a soup tureen or bowl. Sprinkle with sliced green onions and serve hot.
Extract the fat fom the pork. Saute garlic, onion, and tokwa. Add the pork, shrimp, then shrimp juice. Simmer and then add habichuelas, carrots, cabbage, and yellow camote. Season with soy sauce and cook until done. Set aside in a platter to cool. Add kinchay, sprinkle half of the amount of ground peanuts and wrap in indiviadual wrappers with lettuce. Before closing each wrapper sprinkle about 1 teaspoon more of peanuts into each. Wrap and serve with lumpia sauce.
Clean the fish, sprinkle with 1 teaspoon salt. Let stand 10 minutes. Drain and dry. Fry in lard until brown and set aside.
Fry the garlic, onion, and sweet pepper in lard.
Make a medium-thick gravy from mixture of water, vinegar, sugar, toyo and flour; add the fried garlic, onion, sweet pepper, and fish; boil 5 minutes.
Place the fish on a platter, pour the gravy over it, and garnish with the potatoes (fried crisp).
Fry the garlic and onion in the 2 tablespoons of lard. Add the fish, salt, and black pepper, and fry for 5 minutes. Add the mashed potatoes and milk and cook until the mixture is almost dry, then add the butter and green onion and mix well. Shape into oval croquettes. Roll in lightly beaten eggs and then in bread crumbs. Roll again in the eggs and bread crumbs and fry in hot lard until lard until brown.
