Crispy Pata

4 pig's trotters
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon MSG
Oil for deep frying

Chicken and Pork Afritada

1 (2 pound) chicken, cut into pieces
1 pound pork, cut into 1 1/2 inch squares
Salt and pepper to taste
Flour
Cooking oil

Pork and Chicken, Filipino Style (Adobo)

1 1/2 pounds boneless pork shoulder
1 1/2 pounds chicken legs or thighs
3/4 cup water
1/3 cup white wine vinegar

Chicken and Pork Adobo

2 tablespoons vegetable oil
3 pounds boneless chicken,  cut into 2-inch pieces
1 pound pork or beef, cut into 2-inch pieces
2 bay leaves

Bagoong Alamang

2 cloves garlic, crushed
1 small onion, sliced
1 small tomato, sliced
4 tablespoons alamang

Olongapo (Fried Rice)

2 cups cooked rice (white or brown)
Oil for stir fry
1 cup meat, any type cooked or raw
MSG
1 onion, chopped
Soy sauce
1 garlic clove, minced

Rice Balls with Coconut Milk (Ginataang Bilo-Bilo)

1 cup glutinous rice flour (malagkit, sold in Oriental stores)
1/3 cup water

Sweet Rice Flour Cakes (Espasol)

Yield: 15 to 20 cakes

4 cups sweet rice flour
1 1/2 cups granulated sugar
2 cans coconut milk
1/2 teaspoon salt

Lumpia (Philippine Egg Rolls)

Wrappers (Doilies)
3 cups flour
5 cups water, less 2 tablespoons
Salt, to taste

Shrimp in Coconut Milk (Ginataang Hipon)

2 cups coconut milk (sold in Oriental food stores)
2 pounds shrimp, shelled and deveined
1 cup water