CHICKEN GIZZARD ADOBO

**It doesn't look too enticing but I assure you, it's delish!

Ingredients:

1k chicken gizzard

1/2 c soy sauce

3/4 c vinegar

10 cloves garlic (whole)

12oz sprite or 7UP

1 bay leaf

water

cooking oil

salt

Cooking Instructions:

1. Clean gizzard very well then boil in water seasoned with salt. Boil for around 20mins then drain, rinse with more water then put back in the pot (rinse the pot too before putting the gizzard back).

2. Add soy sauce, vinegar, garlic and bay leaf. Simmer for another 20 mins.

3. Add sprite or 7UP and let it simmer for another 10mins.

4. Fish out the garlic from the mixture, put in a small bowl and crush.

5. Heat oil in a separate pan. Throw in the garlic and add gizzard without the sauce.

6. Stir fry for about 3 mins. Add sauce little by little until everything's in the pan.

*Optional: After plating the adobong gizzard, you can stir fry cooked white rice in the pan used to fry it for some adobo rice :)

GINATAANG KALABASA at SIGARILYAS

Ingredients:

1/8 k ground pork

1/2 c vegetable stock (or any meat flavored broth)

1/4 kalabasa (squash)

1 bunch winged beans (sigarilyas)

5 cloves garlic (chopped)

2 medium onions (chopped)

1 small ginger (chopped)

salt & pepper

1.5 c coconut milk

cooking oil

Cooking Instructions:

1. Saute garlic, onions and ginger in hot oil.

2. Add ground pork and stir fry for 3 minutes.

3. Add stock or broth.

4. Add salt & pepper to taste.

5. Add 1/3 of coconut milk and let it simmer for 10 mins (or until pork is cooked).

6. Add another 1/3 of the coconut milk and add squash. Simmer for 5 minutes.

7. Add the rest of the coconut milk and throw in the winged beans. Simmer for 5-10 minutes or until winged beans is cooked.

8. Serve hot with white rice.

TOKWA'T BABOY

Ingredients:

1/2 k pork (cut into chunk cubes)

5 pcs bean curd or tokwa (cut in cubes or same size as pork)

2 heads garlic (chopped)

2 small onions (diced)

1 c vinegar

1 c soy sauce

3 tsp brown sugar

1 tsp salt

water

cooking oil

Cooking Instructions:

1. Season pork with salt and boil in water under low fire and let simmer until pork is tender. Set aside when done.

2. Fry bean curd in hot oil until toasted. Drain in paper towel and set aside.

3. In a saucepot, mix vinegar, soy sauce, garlic, onions, salt and brown sugar and heat for a few minutes.

4. Mix pok and bean curd, pour sauce over it and serve.

*Note: Best paired with goto!