Description:
BKMC fav appetizer pag gabi, umaga, tanghali, nasa bundok at khit s tabing dagat.

Ingredients:
Tenga ng baboy, utak ng baboy, sibuyas, paminta, siling haba at labuyo, toyo, konteng bawang(gayat ng maliliit) butter at itlog kung trip nyo

Directions:
- ilaga ang tenga ng baboy gang sa lumbot (patuluin ng maigi ang sabaw nito)
- i-ihaw ng bahagya ang tenga ng baboy (pag katpos hugasan upang maalis ang mga sunog sunog na parte o medyo nangitim)
- kagayatin ayon sa trip nyong sukat
- Painitin ang kawali o hot plate kung nsa bahay, kung na bundok, dalin ang hotplate. hehehe kung nasa tabing ilog, kumuha ng medyo manipis na bato na palapad.
- Ilagay ang butter at duon igisa ang sibuyas, bawang, siling haba at labuyo
- Isahog ang ginayat na tenga at haluin mabuti upang kumapit ang lasa ng ginisa ihalo n din ang paminta.
- Timplahan ng toyo
- Haluin ulit maigi, tikman kung ok n ang alat at anghang
- ihalo at haluin ng maigi ang utak ng baboy n syang magpapasarap...
- pagkahalo, hanguin at ihain habang mainit at mag shot ng GSM blue!

Ayus

Description:
fake but delicious

Ingredients:
Ingredients:
One 5 to 6 pound duck
8 cups water
1 slice ginger
1 scallion, cut into halves
3 tablespoons honey
1 tablespoon white vinegar
1 tablespoon sherry
1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
Scallions for garnish


Directions:
Clean duck. Wipe dry and tie string around neck.
Hang duck in cool, windy place 4 hours.
Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly.
Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes.
Hang duck again in cool, windy place for 6 hours until thoroughly dry.
Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven. (This is for drippings). Roast 30 minutes.
Turn duck and roast 30 minutes more.
Turn breast side up again. Roast 10 minutes more.
Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a prewarmed dish.
The duck is eaten hot with hoisin sauce rolled in Mandarin Crepes. Garnish with scallion flowerets.
Red Bean Soup
This soup is a popular snack or can be served as a sweet dessert soup. Azuki beans are a "yang" or warming food. Tangerine peel is used in many recipes, and is thought to aid digestion.
1 1/2 ounces (50 grams) tinned lotus nuts (optional)
8 ounces (250 grams) red azuki beans
1 strip dried tangerine peel (or substitute fresh orange peel)
4 cups water
1/2 - 3/4 cup sugar

Directions:
Rinse the azuki beans, then soak in cold water for at least 4 hours or overnight. Drain.
Bring a pot with 4 cups of water to boil. Add the azuki beans and tangerine or orange peel, and simmer, stirring occasionally, for an hour. Add the lotus nuts and simmer for another hour. Once the beans are tender and as soft as they are going to get (just starting to break apart) add the sugar. Stir until dissolved. Serve hot.
Variations
*Use brown instead of white sugar
*Other versions of this dish are made with lotus roots or lily bulbs.

Ingredients:
brine tuna in can, craker flakes, onions and 1 bottle of ginebra san miguel Gin!!!

Directions:
Let the Gin beggin first!!! pour the liquid of tuna from can, crash into it the craker flakes, include some onions and walah!!!! ehehehheheh