1 kg Pork Pigue – small cubed 1/4 kg. pig liver (optional) 1/2 cup soy sauce (marinade) 6 pieces kalamansi (marinade) 125 gms  potatoes diced 1 pc. carrot cubed 1 piece white

1 kg beef chuck, cubed / shortribs, cubed / ox tongue, cleaned 3 cloves crushed garlic 1 piece large white onion, sliced 150 gm tomato paste

1kg. beef chuck cubed / shortribs cubed / shanks cross cut 1 Chorizo de Bilbao sliced crosswise into smaller pieces 5 cloves garlic – chopped 1 medium white

1 kg beef short ribs 1 cup water 5 cloves minced garlic 1 small white onion – sliced 200 gms

1 kg beef brisket – cubed / shortribs – cubed / shanks – crosscut 500 ml water (add if needed) 1 large

1 kg beef shortribs – cubed / shank – crosscut 2 pcs medium white onion quartered 2 pcs tomato – sliced 8 cups water (add

1 kg  beef shank – crosscut 8 cups water (add as needed after boil until tender) 1/2 repolyo / cabbage  1 sweet corn – 2

1 kg beef shanks – crosscut 1 head garlic – chopped 2 large white onions – cliced 1 Tablespoon whole peppercorns Salt to taste

1 kg whole boneless beef chuck / brisket / ribeye 1 can cream of mushroom soup 1 pc beef cube

1 kg pounds beef chuck pot roast 1 tablespoon vegetable oil 2 teaspoons salt 1 teaspoon ground black pepper 250

1 kg Pork Pata / knuckle 300 gms white beans 3 cups water (add as needed while boiling until tender)

1 whole Pork pata  4 cups water 1/2 cup soy sauce 1/4 cup oyster sauce 1 cup pineapple juice 1 pack Sibot (mixed herbs & spices) 6 cloves garlic crushed 2 Tablespoon sugar

150 gms Beef Sukiyaki Cut  1/2 white onion – sliced 2 cups cooked Japanese rice or any rice 1/2Tablespoon olive

150 gms Pork Belly (Skin-Off & Bone-Off) – 1 slice 1/2 cup Bread crumbs  1/2 white onion – sliced 1

1 pc Beef Ribeye / T-Bone / Porterhouse / Striploin / Sirloin / Hanging Tender – Steak Cut 1/2 inch

1 pc Lamb Shoulder – Steak Cut 1/2 inch / Lamb Leg – Chump Chop 1/2 inch cut Salt &

1 kg Knuckle or Rump / Shortplate / Tenderloin 1 cup soy sauce 1 head garlic cloves 1 Tablespoon oyster

1 kg Beef Knuckle / Striploin – thinly sliced  1/2 cup soy sauce 6 pcs kalamansi 1 Tablespoon oyster sauce

1 kg Beef Sirloin / Tenderloin, cubed. 6 Tablespoon light soy sauce 5 tablespoons Worcestershire Sauce 2 tablespoons oyster sauce. 2 heads

2.5-3 kg whole leg of lamb 1/4 cup honey 2 Tablespoons yellow mustard or Worcestershire sauce 2 Tablespoons chopped fresh

1 kg Lamb Rack – Sliced per bone 1 Tablespoon rock salt 1 teaspoon ground pepper 2 Tablespoon dried rosemary

1 kg Lamb Leg (Chump Chop) – 1.5 inch cross cut or Lamb Shoulder – 1.5 inch cubed 1 tbsp. vegetable

1/2 kg Beef tenderloin / striploin / knuckle or rump, sliced thinly  2/3 cup light soy sauce 2 Tablespoon kalamansi