Crispy Tadyang ng Baka

Boil 2 kg. cubed beef ribs in water (enough to over the ribs in the pot), 3/4 cup soy sauce (you may add more to taste), 3 tbsps. brown sugar, 5 pieces star anise, 1 bay leaf, 10 pcs. pepercorns, 1/2 pc. white onion, salt to taste.

Remove the scum that floats on top as soon as the water boils. Lower the heat and simmer the ribs until fork-tender and the bones are easily separated from the meat, around 2-3 hours.

Drain the ribs well. Let it cool. Reserve the boiling liquid and freeze this once it cools. It can be used for Chinese-style braised beef brisket.

Chill the ribs overnight.

Before cooking, set out the ribs 30 minutes beforehand. Heat enough oil in a deep pot for frying. Deep-fry the ribs until crisp. Be sure to cover the pot as this will surely splatter.

Serve the ribs with a dip of soy sauce, vinegar, pepper and chopped onions with optional bird's-eye chili.

Aligue Pasta

2 tbsps. butter

2 tbsps. chopped garlic

1 can Navarro's taba ng talangka

salt to taste

300 grams spaghetti noodles, cooked al dente

3 stalks chopped green onion

5 pcs. sliced calamansi

extra virgin olive oil

Heat butter in a pan and add garlic. Saute until garlic is fragrant. Add the taba ng talangka. If you can, try to find the fresh bottled ones from Pampanga which last for only a few weeks frozen. Add salt to taste. Toss in cooked noodles. Add olive oil if the mixture is too dry. Transfer to a serving platter and sprinkle green onions all over. Garnish with sliced calamansi.