Pickled Balut

Ingredients:

1 dozen balut (duck embryo), boiled and unpeeled
3 cups sugar
3 cups vinegar
3 tsps. rock salt
1 red bell pepper, julienned
1 carrot, julienned
1 thumb-size ginger, julienned

Procedures:

1. To prepare the pickling solution: Boil together the vinegar, sugar and salt and pour into a sterilized jar.
2. Peeled the boiled balut and place inside the jar. Garnish with red bell pepper, carrots and ginger. Allow to ferment for 2 days.
3. Serve as an appetizer if desired.

Pikled Green Mango or Atsarang Mangga

Ingredients:

2 green mango, medium sized
1/2 cup sugar
1 cup water
1 tbsp. salt
1 pc. red pepper

Procedures:

1. Slice thinly the green mango. 

2. Chop the pepper. 

3. Add water and sugar then let it boil.
4. When almost cooked, add green mango, red pepper and salt. Let it boil for 5 minutes. Serve.

Cauliflower Salad recipe

Ingredients:

1 pc. cauliflower, cut into flowerettes
1 cup water
3 tablespoons calamansi juice

Dressing:
 

3 tablespoons vinegar
6 tablespoons salad oil
1/2 tablespoon AJINOMOTO GINISA All Purpose Seasoning Mix
1/2 tablespoon soy sauce
3 tablepsoons butter
1/2 tablespoon curry powder   

Garnishing: 

2 cups shredded cabbage
1 1/2 cups shreded carrots
1 hard boiled egg, chopped
1 tablespoon chopped parsley
 

Procedures:

1. Cook cauliflower with water and calamansi juice. Let boil. Drain and set aside.
2. In a bowl, combine vinegar, salad oil, AJINOMOTO GINISA All Purpose Seasoning Mix and soy sauce to make the dressing. Set aside.
3. In a pan, heat butter then stir in cauliflower and dressing. Simmer for a few minutes. Remove from fire.       

4. Pour on top of shredded carots and cabbage arranged in a plate. Then garnish with chopped eggs and parsley.