1. Collect large adults of apple snails ("golden" Kuhol) in the paddy, canals, and fishponds during early morning or late in the afternoon. Use attractants - gabi/ azolla/ banana leaves, or newspaper, to facilitate quick collection.
   
2. Soak the collected snails in water for 24 hours to remove undigested food. Remove the dead "golden" Kuhol.
3. Boil the snailsl in large container for 20-30 minutes. Boiling makes it easier to remove the flesh from the shell.
   
4. Clean flesh again while removing the stomach. Rinse the flesh with alum (Tawas) to remove the unpleasant odor.
5. Mix the following ingredients (1 tsp. black pepper, ¼ cup soy sauce, 3 tbsp. vinegar, 3 cloves garlic, and 1-2 red chilli) with the "golden" Kuhol.
   
6. Marinade for 24 hours.
7. Sun dry the marinated snails for 2-3 days or place in the oven at 40°C for 48 hours.
   
8. Deep fry in vegetable cooking oil for 2 minutes.
9. Air-dry the prepared snails for 3 days. Such snails can be stored. Optional: Roll the snails in batter (cornstarch or flour with egg mixture) before final cooking.
10. For final cooking, deep fry again for 5 minutes or until the "golden" Kuhol is crispy. Let cool. Place in plastic bag and seal.

1. Saute the garlic until brown and the onion and potatoes.
2. Fry potatoes until brown, then add the meat.
3. Boil for 30 minutes.
4. When the meat is tender, add the pepper. Add salt and vetsin. Serve hot.

1. Fry carabeef in oil over high temperature for three minutes. Stir constantly. Stir in soy sauce, salt and pepper.
2. Remove meat and keep out.
3. Add onion, celery and bouillion to the remaining oil in the pan. Boil and cook for ten minutes, stirring frequently. Add bean sprout and cook for three minutes.
4. Replace carabeef and add mixture of water and cornstarch. Cook until thickened, stirring constantly. Serve with rice.

1. Slice meat into strips.
2. Saute onion and garlic, add meat, season with pepper and salt. Add little water.
3. Simmer till meat is tender.
4. Crush hot pepper and add the liverspread and potatoes. When potatoes are cooked, add guisantes, simmer until done.

1. Cut meat into pieces 2.54 cm thick.
2. Sprinkle with salt and water. Roll in flour.
3. Heat pieces of meat until brown in hot fat in an oven.
   
4. Add tomato sauce. Cover the skillet.
5. Simmer gently until meat is tender.

• 2 tsp oil
• ¼ tsp celery seed
• 2/3 cup evaporated milk
• 1/3 kraft miracle whip salad dressing
• 1 (3 oz.) can mushroom drained and sliced
• hot cooked rice

Procedure:

1. Combine meat, onion, salt and pepper. Shape into balls.
2. Brown in hot oil.
3. Mix evaporated milk, salad dressing, mushroom and celery seed until well blended. add to carabeef balls and heat for 12 to 20 minutes. Serve with rice or noodles.

Procedure:

1. Slice the meat, marinate it is soy sauce, pepper and salt.
2. Dip in the mixture of eggs, water and bread crumbs.
3. Fry in deep fat until brown.

• 1 t - pepper corns
• 1 t - garlic, crushed
• 2 pcs - bayleaf
• 2 strands - oregano

Procedure:

1. Place cut up carabeef in a plastic bowl.
2. Dissolve all the dry ingredients in the required amount of water. Strain them through a clean cheesecloth to remove the impurities.
3. Pour solution 9pickle0 into the carabeef container and cover.
4. Cure at room temperature for 10 to 12 hours. If curing in the refrigerator is desired, cure for 1 to 2 days. After the curing period and wash twice with plain water.
5. To cook, place the washed cured carabeef in a pressure cooker of suitable size. add the ingredients specified above, wrapped and tied in a piece of guaze. Water at a level of 1 to 2 cups maybe added it the pressure cooker at hand steams off a lot. Otherwise, in some instances it may not be necessary.
6. Cook for 45 minutes at 15 pounds pressure. In the absence of pressure cooker, open fire method can be used but will take 4 to 6 hours to completely tenderize the meat. Keep the cooking vessels tightly covered during cooking so that evaporation of the liquid will be prevented.
7. Drain cooked meat and flake with fork. The liquid extract may be remixed.
8. Package and freeze if desired or it may be cooked further into other favorite recipes. The cooked products may also be canned.

• ground black pepper - 2.0
• ground nutmeg - 1.2
• powdered garlic - 0.2
• prague powder* - 2.5
• monosodium glutamate (vetsin) - 0.9
• FOS** - 3.8
• ascorbic acid - 0.5
• Skim milk - 50.4
• ice water - 248.0 ml

Note:
* Pre-mix chemical ingredients containing both nitrate and nitrite.
** Pre-mix polyphosphate compound

Procedure:

1. Weigh and compute the amount of lean meat and fats to be used separately.
2. After cleaning thoroughly the partly frozen meats, and the ingredients, such as the curing mixture, seasoning mixture and binder.
3. Subject the mixture to an emulsifier and add ice water to cool to at least 15°C.
4. To cook, pack the meat emulsion in pans and put in the oven at a starting temperature of 82°C. Raise the oven temperature after one hour to 121°C until the internal temperature of the meat loaf reaches 65.5°C.
5. After cooking, allow the loaves to cool in pans, then remove from the pans and refrigerate. Take out of refrigeration as needed.

Procedure:

1. Cook grated sweetpotato with coconut milk and sugar.
   
2. Remove from fire.
   
3. Add young coconut and powdered malagkit. Mix well.
   
4. Wrap in banana leaves.
   
5. Steam until cooked ( 10-15 mins )

Procedure:

1. Peel and boil the camote for 50 minutes in full heat.
   
2. When cooked, remove from casserole. Do not throw the water used for boiling.
   
3. Separate ¼ kg of the boiled camote then slice into cubes. Return the sliced camote cubes into the casserole, stirring slowly.
   
4. Pour the sugar, raisins and corn kernels. Continue stirring, let it boil for another five minutes.
   
5. Dissolve the cornstarch with 1 cup of water in a bowl. Slowly pour it to the casserole then stir quickly before it curdles.
   
6. Prepare a flat bottomed container, pour the cooked product into it.
   
7. Decorate with sliced camote on top,let it cool. Serve.

Procedure

1. Boil sweetpotato and sugar beets and cut into cubes.
   
2. Boil beans and cut into small pieces.
   
3. Put all ingredients in a bowl.
   
4. Add mayonnaise and cream dressing and mix.

• 2 cups all-purpose-flour
• 1 T sugar
• 1 t salt
• 1/2 cup butter
• 1 egg
• 1/4 cup water
• eggwash