• 1 cup rice
• 1 small chicken
• 1 inch cube ginger
• 2 segments garlic, chopped fine
• 1 small onion, chopped
• 2 tbsps. lard
• 2 tbsps. patis
• 6 cups water
• 2 stalks green onion

Dress and cut the chicken into convenient pieces, wash and clean well. Pare and slice the ginger thin. Saute the garlic, ginger and onion. Add the chicken and season with 2 tablespoonfuls patis. Cover, allow to simmer a few minutes. Add the rice and water, stirring all ingredients together to avoid sticking to the sides of the pan (If you're not using a non-stick pan). Cook over low heat for 20 minutes or until chicken and rice are cooked. Add the chopped green onions before serving.

• 1 kilo pork,cut into pieces about 2 inches long and 1 1/2 inches thick
• 1 head garlic, pounded
• 4 teaspoons salt or toyo (soy sauce) to taste
• 1 teaspoon black pepper, ground
• 1 tablespoon lard
• 2 cups water
• 1/2 cup vinegar

Place the pork in a saucepan. Add vinegar, garlic, pepper, salt or toyo and water. Cover the saucepan and cook slowly until the meat is tender and most of the broth has evaporated and only 1/4 cup remains.
Drain, separate the pieces of garlic from the pork and fry in lard until brown. Add the pieces of pork and fry until brown. Add the broth and let simmer about 5 minutes. Serve hot.

Saute garlic, onions, tomatoes. When light brown, add meat,laurel leaf, pimenton and water. Add salt to taste. Cover and simmer until meat is tender. When nearly cooked, add potatos and raisins. Let it cool before wrapping. Add hard boiled eggs and wrap in lumpia wrapper. Fold two ends well. Fry until golden brown. Serve with garlic, vinegar, pepper and salt.

Cook pork in water and 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 potatos and cooked garbanzos. Cook until potatos are done.

Fry separately the garlic, onion, shrimps, pork, chicken, and ham. Set aside a portion of each for garnishing the dish. To the rest add the toyo, shrimp juice, salt and pepper. Simmer for about five minutes, then add the cabbage mixing well, and simmer until almost dry. Blanch miki in boiling water for about two minutes and fry in lard. Then add to mixture. Arrange on a platter and garnish with the previously set aside fried garlic, pork, chicken, shrimps, ham and slices of lemon.