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Contents |
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| 16 |
STEWED FISH IN TWO SAUCES |
|
ISDANG MAY DALAWANG SARSA |
| 17 |
CURRY SALMON'S HEAD |
|
ULO NG SALMON NA MAY CURRY |
| 18 |
POACHED EEL |
|
PINAKULUANG IGAT |
| 19 |
STEWED WHITE EEL WITH BEANCURD STICKS |
|
GUISADONG PUITNG IGAT NA MAY TOKWA (PAHABA) |
| 20 |
CUTTLEFISH WITH SESAME |
|
PUSIT NA MAY SESAME |
| 21 |
SAUTEED SEAFOOD WITH HONEY PEAS |
|
GUISADONG PAGKAING-DAGAT NA MAY HONEY PEAS |
| 22 |
STEAMED BAMBOO FUNGI BUNCHES |
|
PINASINGAWANG BUNGKOS NG BAMBOO FUNGI |
| 23 |
BEAN VERMICELLI SHEET ROLLS WITH SHRIMP |
|
I-ROLYOUNG BEAN VERMICELLI SHEEET NA MAY HIPON |
| 24 |
FRIED PRAWNS IN HOT SAUCE |
|
PRITONG SUGPO SA MAANGHANG NA SARSA |
| 25 |
KING PRAWNS IN FISH SAUCE |
|
SUGPONG PATIS |
| 26 |
SHALLOW-FRIED SCALLOPS |
|
PRITONG SCALLOPS |
| 27 |
SHRIMP TOAST WITH SCALLOP |
|
TINOSTANG HIPON NA MAY SCALLOP |
| 28 |
STEAMED ANGLED LOOFAH WITH SCALLOP IN SALTED BLACK BEAN SAUCE |
|
PINASINGAWANG LOOFAH NA MAY SCALLOP AT FERMENTED BEAN SAUCE |
| 29 |
STIR-FRIED EGG WHITE WITH HASMA |
|
PRITONG PUTI NG ITLOG AT HASMA |
| 30 |
BRAISED HASMA WITH HAIRY GOURDS AND HAM |
|
PINAKULUANG HASMA NA MAY HAIRY GOURDS AT HAMON |
| 31 |
HOT POT WITH ASSORTED DELICATESSEN |
|
HOTPOT NA MAY IBA'T-IBANG SANGKAP |
| 32 |
STEWED FROGS WITH DRIED LILIES AND BLACK FUNGI |
|
GINISANG PALAKA NA MAY PINATUYONG LILY AT ITIM NA HALAMANG-SINGAW |
| 33 |
SMOKED FROG |
|
PINAUSUKAN NA PALAKA |
| 34 |
CHICKEN HOT POT |
|
MANOK SA BANGA |
| 35 |
CRISPY CHICKEN STEAK |
|
MALUTONG NA STEAK NA MANOK |
| 36 |
BAMBOO PITHS WITH CHICKEN KIDNEYS |
|
BAMBOO PITHS NA MAY BATO NG MANOK |
| 37 |
STIR FRIED CHICKEN HEARTS WITH SATE PASTE |
|
GUISADONG PUSO NG MANOK NA MAY SATE PASTE |
| 38 |
CHICKEN FILLET WITH BLANCHED GARLIC AND CHIVES |
|
LAMAN NG MANOK NA MAY GARLIC CHIVES |
| 39 |
SHANGHAI FLAT CABBAGE WITH PRESERVED EGG AND SALTED EGG |
|
SHANGHAI NA REPOLYONG LAPAD NA MAY PRESERBANG ITLOG NA MAALAT |
| 40 |
DUCK'S WEBS IN SICHUAN STYLE |
|
PAA NG BIBE NA LUTONG SICHUAN |
| 41 |
STUFFED TURNIPS |
|
LABANOS NA MAY PALAMAN |
| 42 |
FRIED LOTUS POD CAKES |
|
PRITONG LOTUS POD CAKES |
| 43 |
STUFFED BEANCURD PUFFS WITH MUSTARD |
|
INUMBOK NA TOKWA AT MUSTASA |
| 44 |
SESAMED PORK |
|
LINGANG KARNENG BABOY |
| 45 |
SICHUAN PORK SLICES |
|
NILAGANG KARINE NG BABOY |
| 46 |
MUNG BEAN SPROUTS WITH DRIED MEAT FLOSS |
|
TOGE NA MAY TUYONG MEAT FLOSS |
| 47 |
STIR-FRIED BEEF WITH PARSLEY |
|
GUISADONG BAKA NA MAY PARSLEY |
| 48 |
BLACK PEPPER STEAK DICES |
|
STEAK NA MAY PAMINTANG ITIM |
| 49 |
STUFFED LOOFAH WITH STRAW MUSHROOMS |
|
MAY PALAMAN NA LOOFAH AT STRAW MUSHROOMS |
| 50 |
STEWED BEANCURD LEAVES IN POT |
|
MILAGANG TOKWA SA PALAYOK |
| 51 |
BRAISED BEANCURD |
|
GINISANG TOKWA |
| 52 |
BLANCHED KALE WITH RAW GLUTEN |
|
BINALIAN NA KALE AT HILAW NA GLUTEN |
| 53 |
SEAFOOD BUNCHES |
|
MGA BUNGKOS NA PAGKAING-BAGAT |
| 54 |
BRAISED SOLE BALLS |
|
PINAKULUANG BOLA-BOLANG SOLE |
| 55 |
GRILLED CARP |
|
INIHAW NA KARPA |
| 56 |
BRAISED YAITO TUNA WITH MINCED PORK |
|
YAITO TUNS NA MAY GINILING NA BABOY |
| 57 |
DEEP FRIED BEANCURDS AND SILVERY FISH |
|
PRITONG TOKWA AT SILVERY FISH |
| 58 |
SEAFOOD ROLLS WITH TOMATO SAUCE |
|
NI-ROLYONG PAGKAING-DAGAT NA MAY TOMATO SAUCE |
| 59 |
STIR FRIED SEAFOOD WITH BROCCOLI |
|
GISADONG PAGKAING-DAGAT NA MAY BROCCOLI |
| 60 |
STIR-FRIED PRAWN WITH CASHEW |
|
GINISANG HIPON NA MAY KASOY |
| 61 |
BRAISED KING PRAWNS |
|
SUGPONG MAY SARSA |
| 62 |
STEWED PRAWNS WITH HASHED GARLIC |
|
HIPONG MAY DINIDIK NA BAWANG |
| 63 |
STEAMED SHRIMP MIXTURE WITH CONPOY |
|
PINASINGAWANG HIPON NA MAY CONPOY |
| 64 |
DEEP-FRIED TARO BOXES |
|
PRIYON KUDRADONG TARO |
