e-mail the webmistress! jojo@earthling.net

Other Filipino books of interest:
Filipino Cuisine: Recipes From The Islands
Basic Tagalog For Foreigners & Other Non-Tagalogs


Laing (using Petchay or Bok Choy)

26 stalks pechay leaves (400 g.) stems cut off

1 buko (young coconut), meat shredderd

200 g. pork liempo cut into strips (or ground pork)

2 segments squash (300 g.)-grated (1-1/2 cups)

4 cloves garlic, crushed

1 medium onion, chopped

1/2 cup kakang gata (first extraction)

1 cup gata (second extraction)

1/2 cup tomato sauce

1 small 1" inch crushed ginger

2 siling labuyo (chili pepper) crushed


1. Cover bottom of casserole with the petchay stems. Set aside.

2. Combine the next 5 ingredients thoroughly and add 1 tsp salt. Wrap every 3 Tbsp. of mixture in petchay leaves. Arrange on top of the petchay stems in casserole.

3. Pour in gata. Simmer, uncovered for 20 minutes or longer.

4. Add the tomato sauce, crushed ginger, siling labuyo & 1 tsp. salt. Simmer for another 10 minutes. Add kakang gata & continue simmering until cooked.



1 whole Pork or Beef Lungs- chopped in very small cubes

1/2 kilo Beef or Pork Heart- chopped in very small cubes

1/4 Kilo Pork or Beef Liver or Atay- chopped in very small cubes

2 Onions

8 chopped Tomatoes or Kamatis

2 Garlic cloves, black peppers, Salt,

1/2 to 1 cup Vinegar,

Hot chili peppers (or powder) to taste

2 Red peppers- cut in strips

1 Radish


Boil Lungs for 5 Minutes. Take from pan, rinse & squeeze excess water, then chop into very small cubes- also chop the heart & liver.

Saute the garlic, onions and tomatoes respectively, next put in the heart & lungs. Pour in the vinegar, salt, black peper and also the red pepper.

When almost cooked & dry, add in the chopped/cubed radish when tender then lastly add the cubed liver. Add the Hot chili powder or crushed chili pepper-to taste.

Enjoy! Yum! Yum!

if you have any questions ask me.

Tagalog-English, English-Tagalog
(Philipino) Standard Dictionary
The Philippine Cookbook

Another interesting book:

Philippine Hospitality: A Gracious Tradition of the East
Philippine Recipes
Made Easy

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