Igado

Saute onions and garlic in a deep pan, followed by the cubed pork (some prefer to use ground pork) and pork liver. Add some water and a cup of vinegar, just enough to tenderize the meat, and some fish sauce. Add in the chopped bell pepper and green peas (for this recipe I used young corn instead). Sprinkle with ground black pepper. Simmer until vegetables are cooked. Chili pepper is optional.

Tinolang Manok

In a deep pan, fry the chicken pieces with minced garlic, onions and chopped ginger. When half-cooked, add 2 tbsp fish sauce (patis) and 4 cups of water. Bring to a boil. Add the sliced chayote or green papaya and chili leaves or spinach.

Simmer until tender. Adjust the taste by adding more fish sauce or salt.