Call it a natural instant food. Ready to eat, best if matched with fresh cut tomatoes.

INGREDIENTS:
Salted egg
Tomatoes

DIRECTIONS:
1. Just remove the egg shell and cut.
2. Cut fresh tomatoes, mix and serve.

Leafy vegetable sauteed half cooked.  Serve while hot to appreciate the fresh taste of petchay leaves.

INGREDIENTS:
Petchay
Tomato sardines
Garlic
Onion
Tomato
Salt
Cooking oil

DIRECTIONS:
1. Saute tomato sardines in chopped garlic, onion, and tomato.
2. Add salt then bring to boil.
3. Put the chopped petchay leaves. Mix then simmer for few seconds then serve.

This is a Kapampangan dish common to the people of Santa Rita. An alternative to the famous Pancit Bihon, which has more vegetable ingredients.

INGREDIENTS:
Upo ( white squash )
Shrimp
Pork
Bihon noodles
Soy sause
Fish sauce
Ground black pepper
Water
Cooking oil

DIRECTIONS:
1. Cut pork meat in small thin size. Boil until tender. Drain to get the meat stock. Set aside.
2. Soak bihon noodles in hot water to become soft then drain. Set aside.
3. Saute shrimp and pork in chopped garlic and onions.
4. Add fish sauce, soy sauce, ground black pepper, then pour the meat stock. Bring to boil.
5. Put the cube cut upo vegetable. Mix well then add water. Let it boil again until cooked.
6. Put the bihon noodles. Mix well then simmer for few minutes. Serve.

Shrimp in creamy sauce from coconut milk, joined with the spices of green long chili and ginger.

INGREDIENTS:
Shrimp
Coconut milk
Ginger
Garlic
Onion
String beans
Squash
Long green chili
Salt
Fish sauce
Water
Cooking oil

DIRECTIONS:
1. Remove the sharp head shell of the shrimp.
2. Saute chopped ginger, garlic, onion, and shrimp.
3. Add salt and fish sauce. Simmer, then add water.
4. Put the cut string beans, squash, and chili. Bring to boil then pour the coconut milk.
5. Simmer until cooked. Serve.

Fried fish, Steamed ampalaya, Okra, Eggplant, Rice, Sweet potato tops, Fermented rice and shrimp