• Kadon Manok - Chicken Soup  
• Turkey Giblet Stuffing -  Motsiyas  
• Shrimp Patties 
• Pancit  
• Gambas al Ajillo - Shrimp  

• Shrimp Kelaguen - Kelaguen Uhang  
• Kadon Pika - Come and Get It  
• Eskabeche - Fish with Vegetables in Vinegar Sauce  
• Kadon Tinaktak - Steak in Coconut Milk  

Ingredients: 

  1 sm yellow onion, diced 
  5 lbs. large shrimp 
  2 bundles green onions, diced 
  1 med coconut, grated 
  8 to 10 lemons, squeezed 
  salt to taste 
  5 to 6 donne peppers 

In a saucepan, add shrimp to boiling water and cook until pink.  Drain and clean shrimp.  Pound shrimp and place in a large bowl.  Add salt and lemon juice to your taste.  Add onions and peppers and mix well.  Sprinke evenly with  grated coconut. 
Chill until ready to serve.

Ingredients: 

  3 lbs. chicken wings (chopped into 2 halves) 
  2 Tbsp. salad oil 
  ¼ C kikkomann - soy sauce 
  2 Tbsp vinegar 
  1 sm onion, chopped 
  8 to 10 donne peppers 
  black pepper to taste 

Heat oil in saucepan. Saute onions and add chicken; stir  occasionally until half-cooked.  Add black pepper and vinegar. Stir for about 5 minutes then add donne peppers and soy sauce. Mix thoroughly for about 15 minutes. 
May be served  immediately. 

Ingredients: 

• 1 lb fish  
• 1 lg onion, chopped  
• 2 cloves garlic, chopped  
• 6 Tbs. vinegar  
• 2 med yellow ginger grated  
• ½ C salad oil or coconut oil  
• ½ lb each green vegetables (eggplant, pepper leaves, kadagan, cabbage, bell peppers and green   beans.) 

Clean fish, slit in several places and add salt to slitted areas. Heat oil in a large skillet and fry fish. Cook the vegetables separately to desired doneness. 
In a dish, place a layer of vegetables and top with a layer of fish.  Repeat until all vegetables and fish are used. Heat 1/2  C oil in another frying pan.  Saute ginger, onions and garlic. Add vinegar and water; boil about 5 minutes. Pour over vegetables and fish and let stand about 5 to 10 minutes for seasoning to permeate the vegetables and fish. 

Serve hot or cold.

Ingredients:

  2 lbs chuck steak, pounded 
  1 sm pkg powdered coconut milk 
  1 med onion, sliced 
  3 Tbs. water 
  1 lemon, squeezed, or lemon powder 
  2 bell peppers, sliced 
  2 tomatoes, sliced 
  ½ tsp salt 
  ½ tsp black pepper

Cut meat into 2x4 inches slabs that are 1/2 inches in thickness.  Pound each piece. Mix meat, onion, salt, black pepper, lemon and 1 C hot water in a pot. Top with bell peppers and tomatoes. Cover and cook on medium heat for about 40 minutes or until  tender. Add  coconut milk mixed in hot water. Cover and bring to a boil  for 1 minute. 
Serve hot 

Ingredients:

• 6 lbs. boneless chicken thighs
• 2 pks kabob sticks
• 1 bottle kikoman teryaki paste
• 2 cloves fresh garlic - chopped
• 1clove fresh ginger
• 2 large onions - chopped
• soy sauce to taste
• vinegar to taste
• black pepper to taste

In a large bowl, blend & mix all ingredients to taste except chicken. 
Remove skin from chicken and cut strips. Place chicken strips on kabob sticks and stack sticks in a large enough container to marinate kabobs. 
Pour sauce over chicken on kabob sticks.  

For best results, marinate over night.