6 cups tuwalya ng baka, sliced into 2-inch lengths

1 1/2 cups buntot ng baka, deboned and cut into 2-inch lengths

3 tbsps cooking oil

2 tsps garlic, crushed

1 onion, minced

1 can beef vienna sausage, cut crosswise into 1/4-inch pieces

1 pc chorizo de bilbao, sliced diagonally (optional)

4 tsps tomato paste

1 green bell pepper, diced

1 can chickpeas

½ cup potatoes, diced

½ carrots, diced

1 pouch caldereta mix

2 tsps achuete, dissolved in

1 tbsp water

2 tbsps cheese, grated

Boil tripe and oxtail until tender, leaving about three cups broth. Heat the oil in a sauce pot and sauté garlic and onion. Add sausage, chorizo and meat, stir. Add the broth and tomato paste. Bring to a boil. Put in the vegetables and simmer. Add the caldereta mix and achuete powder, stir. Add grated cheese and simmer until vegetables are cooked.

8 pcs pusit

1 pc calamansi or half slice of lemon

½ cup shrimp gravy mix

1 cup cornstarch

1 cup cooking oil

1 pouch sweet and sour sauce mix

3/4 cup water

Clean the squid remove the head, and cut into rings about one-eight-inch thick. Squeeze calamansi or lemon over the squid. Wash it and drain. Combine shrimp gravy mix and cornstarch. Roll squid rings lightly in the hrimp gravy mix-cornstarch mixture. Deep fry it until golden brown. Serve with sweet and sour sauce or coconut nectar vinegar with crushed garlic, salt and pepper.

To make dipping sauce: dissolve sweet and sour sauce mix in three-fourth cup of water; boil and simmer it stirring constantly for two minutes.

6 cups shrimp

½ cup barbecue marinade

2 tbsps cooking oil

Marinate shrimps in barbecue marinade for 30 minutes. Drain and reserve marinade. Stir-fry shrimps in hot oil. Add the reserved barbecue marinade. When the sauce starts to boil, remove from heat. Serve it hot.