6 small or 3 medium aubergines (1 1/2 lb)
1 lb onions, thinly sliced
5 garlic cloves, chopped finely
sunflower oil
1 green pepper, thinly sliced
good quality tomato juice
8 oz tomatoes, peeled and chopped
pepper
1 t sugar
1 large bunch parsley, chopped
1 large tomato, sliced

2 onion, finely sliced
1/3 c oil (or butter)
1 lb stewing meat (lamb or beef) cut in 1 inch cubes
1 t salt
1/4 t pepper
1/2 t cinnamon, ground
3 c water
2 large quinces
3 T sugar
1/4 c vinegar (or lemon juice)
1/4 t ground saffron, dissolved in 1 T hot water
1/3 c yellow split peas
3 c basmati rice
8 c water
2 T salt
3/4 c butter, melted
1/2 t saffron, dissolved in 2T hot water
2 T yogurt (opt)

8 small japanese eggplant
1/2 c oil
3 medium onions, peeled and in thin strips
2 medium tomatoes, diced
2 medium green peppers, in thin strips
1 small red hot pepper, minced
2 T parsley, chopped
5 cloves garlic, minced
Salt and pepper
2 T olive oil
1 1/2 c stock (or broth)
1 1/2 T lemon juice
1 t sugar

6 large edible frogs, skinned, whole
1 c finely pork, chopped
1/2 head garlic, chopped fine
1/4 vinegar
1 heaping teaspoon brown sugar
salt and pepper, to taste

1 t pepper
2 t ginger powder
3 lb fresh spinach
4 t sherry
2 t salt
1 t monosodium glutamate
8 T vinegar
4 bay leaves
4 cloves garlic, minced
1 T shoyu
6 pork chops
4 chicken breast halves, without skin
1 1/2 T sugar

1 1/2 c white vinegar
1 1/2 c soy sauce
1 garlic head, crushed
1 T cooking oil
1/2 T peppercorns, crushed
1 chicken, whole (3 lbs)
1 lb pork, boneless, cubed

1 ox tail (buntot ng baka)
1 ox shin (pata ng baka)
6 c water
1/2 c atchuete seeds
1/2 c hot water
4 long eggplants
400 g snake beans (sitao)
1 banana flower (puso ng saging) chopped, salted
1 garlic head, chopped
2 medium onions, sliced
1/4 c cooking oil
1/2 c (bagoong alamang)
1 c peanuts, ground
1 c rice, toasted & ground
salt and msg, to taste

1/4 c cooking oil
1 garlic head, chopped
1/4 Kg boiled pork, diced
1 1/2 c fermented shrimp paste (bagoong alamang)
1 t sugar
1/4 c native vinegar
1/4 c pork broth

2 pounds mutton
3 onions
1 bunch herbs
1 clove garlic
1 teaspoon salt
1/2 pound carrots
2 tablespoons curry powder
1 teaspoon sugar
2 tablespoons tomato ketchup
1 tablespoon fat

3 lb Oxtails, trimmed
1 Onion, sliced
1/4 c Soy sauce
1/4 c Flour
1/2 t Salt
1 t Pepper
1/4 c Oil
1 Tomato, chopped
1 Bell pepper, chopped
1 Habanero chili, chopped
1 Garlic clove, pressed
6 c Hot water
3 T Molasses
1 Thyme sprig

400 g kangaroo fillet, trimmed and sliced into thin strips
1 bunch baby bok choy, washed
2 t birds eye chilies, chopped
1 t shallots (not spring onions), chopped
1 t garlic cloves, chopped
1 t fresh green ginger, chopped
25 ml Chinese brown rice wine
1 T black beans, washed and drained
150 ml light beef stock
50 ml soy sauce
1 t fish sauce
1 t black pepper, freshly ground