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Pancit Malabon

Pancit Malabon is almost like Pancit Palabok but the noodles used makes the big difference. It makes use of thicker rice noodles and the sauce is also somewhat thicker plus it has lots of seafood toppings given the place where it originated (Malabon) is a coastal city. The noodles and sauce are already mixed when served with lots of toppings one can imagine.
Here's a recipe for Pancit Malabon

Century Tuna Sisig

I love Century Tuna! Whether enjoying it straight from the can or experimenting with various recipes, it's a gastronomic love affair for years now. I also love its many variations from the Solid or Chunks in vegetable oil or water to my ultimate favorite - Flakes in Oil (Hot and Spicy)! One of my most successful recipes, if I do say so myself, would be the Century Tuna Sisig. I just love how appetizing it can always be and I keep on experimenting with the recipe every time I make one.
Here's my simple recipe for Century Tuna Sisig.

Crispy Kangkong

While kangkong is mostly associated with Pork Sinigang, Apan-apan and other recipes, it makes a good appetizer and snack when fried ala tempura and partnered with a delicious dip.
Here's a recipe for Crispy Kangkong

Tino-um na Bangus Belly

Tino-um is basically a cooking technique where in the ingredients are wrapped in banana leaves then cooked. But you can also to-um other ingredients including fish, shrimps and vegetables, among others. How about some bangus belly? If it's delicious fried, grilled or in a soupy dish, chances are it will be even more delicious, tino-um!
Here's the recipe for Tino-um na Bangus Belly

Malunggay and Dilis Soup with Egg Soup

One simple recipe at home where it involves a few ingredients and easy cooking is soup made with balunggay (malunggay or moringa), balingon (dilis or local anchovy), tomato and egg. Though it can be considered as a cardillo recipe because of the addition of fresh egg.
Here's the recipe for Malunggay-Dilis-Egg Soup

Laswa with Hipon

Laswa is to the Ilonggos as what dinengdeng and pinakbet are to the Ilocanos. These are mainly vegetables based dishes with a few meats and seafood. What makes laswa different is that guinamos or bago-ong is not part of the recipe. In both Ilocanos dishes, bago-ong is a major flavour enhancer giving both dishes a distinct bago-ong taste. Laswa, on the other hand, is a tamer version since guinamos is rarely used and it just relies on garlic, onion and tomato plus a little salt as flavour enhancer. Thus, it is a perfect combination with fried or grilled fish or pork!

Here's the basic recipe for the Ilonggo favorite - Laswa

Suman sa Ibos

Suman sa Ibos or simply Ibos as Ilonggos would refer to is probably among the most popular "wrapped" native delicacy. It can be found almost anywhere - streets, markets, mall stalls and even  restaurants. Sold mostly in bundles, its a native treat that I find most fulfilling paired with sugar - muscovado or refined. But I still wouldn't say no to ripe mangoes and/or native tsokolate on the side.
Here's the recipe for Suman sa Ibos.

Okra and Kamote Ensalada

Give the usual steamed okra, kamote tops and other vegetables a more visually appealing and more appetizing make-over with this simple salad recipe. It just takes a few more minutes of preparation than the usual but gives one big gastronomic satisfaction.
Here's a simple recipe for Okra and Kamote Ensalada

Adobong Tabagak (Tuyo)

This adobo na tabagak recipe is an adaptation of a classic Ilonggo breakfast - binodo. Basically, both are salt cured/preserved but tabagak has been sun-dried while binodo takes more time with the salt without having to see the sun. The basic way of cooking binodo is to first fry this fish (shake off excess salt) then simmer in vinegar. It makes a delicious rice magnet given that (unhealthy) oil, salt and vinegar combination.  
But binodo is not always available in the market or at home thus comes this adapted recipe using tabagak/tuyo which also makes a delicious reinvention.

Here's a simple recipe for Adobong Tuyo/Tabagak.