1. Sarsa nga Isda

Ingredients:
flaked grilled fish
finely chopped young coconut
finely chopped ginger
finely chopped red pepper
finely chopped onion
salt to taste

1. Kusi-kusion ang inihaw nga isda.
2. Ihalo diri ang kinayos nga malinghod ng niyog.
3. Timplahan ning iniyad nga pino nga luy-a, sili nga makahang, sibuyas kag asinan.
4. Ihalo gid ning maayo nga daw nilupak kag pwede nga iputos sa dahon ng niyog o iserbe nga ya putos.

Mix all ingredients in bowl using a spoon (as though kneading them.) This is now ready to serve or this can be wrapped in young coconut leaves.

Sarsa nga isda is a favorite appetizer or even a main course in Romblomanon. The ingredients are very common and the procedure is easy to follow. This is best appreciated when you eat it with bahaw nga kan-on (cold rice) without using the silverware but just your bare hands.

2. Taghilaw

1. Boil 1 kilo sortidos of a pig (small intestines, kidney, stomach). You can also use/include other pork meat, if desired. Allow to cool and then slice into bite size strips. Set aside the broth.
2. Saute about cloves of garlic and medium sized onion.
3. Add the meat and about half a cup of vinegar. Allow to boil.
4. Add the broth and/or water making sure that the sauce/liquid is covers all other ingredients. This is to allow for enough sauce after the liver is added in.
5. Season with salt, black pepper, bread crumbs and vinegar as preferred. Allow to simmer.
6. When the meat is cooked, add the liver and cook for a few minutes (The liver will become tough if cooked too long.)
7. Turn off the flame and add more sautéed onions.

Happy Eating!