This small crustacean delicacy is usually steamed or fermented in preparation. One of the most simple but unique pinoy food to enjoy.

INGREDIENTS:
Talangka
Salt
Vinegar
Fish sauce
Hot chili

DIRECTIONS:
1. Clean the small crabs then steam for few minutes with salt until cooked.
2. Mix vinegar, fish sauce, and hot chili as dip. Serve.

This hot soup is a protein boost of spare ribs in different veggies, just right to brighten up your a tiring day.

INGREDIENTS:
Spare ribs
Gabi
Ripe guava fruits
Eggplant
Okra
Salt
Fish sauce
Kangkong
Long green chili
Water

DIRECTIONS:
1. Boil the spare ribs until tender with salt, fish sauce, and water.
2. Before the meat becomes tender, put the ripe guavas and gabi.
3. When the guavas are melting, get a filter to squeeze and get the juice to blend well with the boiling meat.
4. Include the long green chili with the eggplant.
5. Add okra and kangkong then simmer for a minute then serve.

Sinigang is one of the most favorite soup dishes in the Philippines. Of all the souring ingredients used, ripe guava creates a very fruity taste especially with crab and shrimp.

INGREDIENTS:
Crab
Shrimp
Gabi
Ripe guava fruits
Eggplant
Okra
Salt
Kangkong
Green chilli
Water

DIRECTIONS:
1. Boil crab and shrimp set aside.
2. Boil ripe guava fruits until tender. Crash and melt.
3. Boil gabi until tender. Put the crabs
and Shrimps. Add green chilli and salt.filter the melted guava for pulp and juice.
4. Boil with the eggplant, okra, and kangkong.
5. Simmer and serve.

In any soup dish, the main flavoring ingredient should come out first to taste. In this case, it is the tomato. Following the main flavor, is the blending savor of the tender meat. Serving it hot with half cooked vegetable , will absolutely cheer your day.

INGREDIENTS:
Pork
Tomatoes
Cabbage
Petchay
Okra
Long green chili
Salt
Fish sauce
Water

DIRECTIONS:
1. Boil the pork meat in water with salt and fish sauce. Simmer until tender.
2. Put the tomatoes when the meat is near to tender. Let it boil again in low fire.
3. When the meat is already soft , put the cabbage, okra, and petchay. Simmer for a minute then serve.

Warm your heart with this classic delight. Although sometimes they are in a season of controversy for their public safety, still… they remain a favorite.

INGREDIENTS:
Mussel (tahong)
Ginger
Garlic
Onion
Tomato
Long green chili
Petchay
Salt
Water
Cooking oil

DIRECTIONS:
1. Saute mussels in ginger, garlic, onion, and tomato. Stir well.
2. Add salt,  and long green chili.
3. Bring to boil until the mussels open their shells. Add water then let it boil again.
4. Put the petchay. Simmer for a minute, then serve.