INGREDIENTS:
Seafood of your choice 500 gram
Slice Onion ½ cup
Minced chili 1 - 2 or optional
Finely chopped lemon grass ½ cup
Slice celery ½ cup
Slice red onion 1/3 cup
LORINS Brand Fish Sauce ¼ cup
Lemon juice ¼ cup
Smoked peanut ¼ cup

How to:

1. Rinse seafood of your choice by well boiled water. Make sure they are cooked then put in a big bowl, eliminate water.
2. Prepare for salad dressing : mix chili, red onion, fish sauce, lemon juice, sugar altogether then stir until blend well.
3. Put salad dressing on top of No. 1, stir gently , then, put onion and celery . Mix them well.

INGREDIENTS:
¼ kilo spaghetti noodles, cooked
8 cloves garlic, crushed and fried
1 small onion, sliced
400 grams pork pigue or kasim, cut into chunks
1 pc. laurel leaf
grated cheese (as needed)

Marinade:
¼ cup LORINS Soy Sauce
¼ cup LORINS Nipa-Sap Vinegar (Sukang Sasa)
¼ tsp. pepper
8 cloves garlic, crushed

How To

1. Marinate pork for 30 minutes. Drain (reserve marinade). Sauté garlic from marinade, onion and pork. COok for 5 minutes. Add ½ - ¾ cup water, laurel leaf and the reserved marinade. SImmer for 40 minutes or until dry and oil comes out. Brown pork in its own oil for 3 minutes. Flake meat.
2. Combine adobo (include sauce and oil) with cooked spaghetti noodles. Blend well. Top with friend garlic and grated cheese. Serve while hot.

INGREDIENTS for Kinilaw:
½ kilo fresh fish (tuna or tanigue; cut into chunk cubes)
½ cup LORINS Nipa-Sap Vinegar (Sukang Sasa)
¼ cup calamansi juice

How to

1. Wash the fish and drain. Remove skin and bones afron fish; cut fish into 12-inch cubes and place in a non-reactive bowl. Add calamansi juice and vinegar; cover and refrigerate until fish turns opaque throughout.
2. Drain calamansi juice-vinegar mixture from fish. Discard the juice and set aside the fish.

INGREDIENTS for Sinugba
½ kilo liempo
8 cloves garlic (minced)
¼ cup LORINS Nipa-Sap Vinegar (Sukang Sasa) 2 tablespoon calamansi juice
4 tablespoon LORINS Sor Sauce
½ tablespoon sugar
1 pack charcoal for grilling

How to

1. In a bowl, combine all ingredients and marinate for 30 minutes.
2. Grill until cooked. Cut grilled liempo into 1/2 inch cube. Set aside.

Assembly:
2 tablespoon calamansi juice
1 tablespoon LORINS Nipa-Sap Vinegar (Sukang Sasa)
1 big onion (minced)
2 tablespoons ginger (minced)
3 pieces chili pepper (minced)
½ cup FILTASTE Coconut Cream (for coconut cream, open a can of FILTASTE coconut milk spoon the thick cream off the top) salt and pepper (as needed)

1. In a serving platter, combine the fish and grilled pork. Add calamansi juice, vinegar, chili, ginger, coconut cream, salt and pepper; stir gently to combine. Served.

INGREDIENTS:
10 pieces Tofu/Tokwa
4 medium size tomatoes
1 can black beans (tausi)
1/4 cup water
1/4 cup kinchay, chopped
1/4 kilo chicken breast, cubed
4 tablespoon LORINS Soy Sauce
1/4 teaspoon pepper ground
8 cloves garlic, minced
1 medium-size onion, minced
Onion leaves for garnishing (optional)

How To

1. Deep fry tofu, when done slice into small cubes. Set aside.
2. In a separate pan, sauté garlic onion, and tomatoes.
3. Add the chicken breast, sauté until brown.
4. Add water and LORINS Soy Sauce.
5. Add pepper to taste.
6. Put the black beans and the kinchay leaves.
7. Toss the sliced tofu and mix.
8. Serve hot. Garnish with onion leaves.