(Cagbalete Island, Quezon Province, Philippines) – The menu when we went to Cagbalete Island early this year was probably the most Pinoy of all the food that Chef Janjie had prepared for his guests. It was sort of a special trip too because we were graced by the presence of the crew of Kapuso Mo, Jessica Soho as they did a segment on the reasonably-priced and activity packed Byahe Adventours package.

The Lakwatserong Kusinero was generous enough to share his recipe of the all dishes he prepared for us while in the island.

“Prepping up the native ingredients for the Culinary 101***”


Ginataang Manok sa Dilaw


  • 1.5kilo   chicken cut into 8
  • 100g      garlic, crushed
  • 50g         ginger, sliced
  • 100g       green chilies
  • 250g       green papaya or sayote – sliced
  • 100g       red bell pepper
  • 100g       chili leaves or dahon ng sili
  • 4  stalks  lemon grass
  • 4  cups    kakang gata
  • 10g          black peppercorn


  1. Combine all ingredients in a large pot except kakang gata, chili leaves and bell pepper.  Put fire on medium heat.
  2. Let boil without stirring.
  3. When the chicken is halfway done.  Pour in the kakang gata and let it simmer for another 10 minutes.
  4. Throw in the bell pepper, and the leaves in the pot and simmer for another 5 minutes.
  5. Serve.

“Preparing the Ginataang Manok sa Dilaw by putting them in native pots”


“A serving of Ginataang Manok sa Dilaw. To be eaten with a few grains of salt to suite your taste. This is slightly sour by default.”


Pancit Lucban


  • 1/2 kilo pancit Lucban, sariwa or dried
  • 100g       pork meat (liempo), lean – thinly sliced
  • 100g       pork liver, sliced
  • 50g         garlic, minced
  • 100g       onion, sliced
  • 100g       sayote, sliced
  • 100g       carrots
  • 200g       pechay native
  • 50ml      soy sauce
  • 50ml      fish sauce (patis)
  • 10g         chicken powder
  • 3 cups    water
  • salt and pepper
  • cane vinegar


  1. In a medium kawali, saute garlic and onion.  Add pork and liver.
  2. Add soy sauce and patis.  Throw in carrots, sayote and let it stand for a minute.
  3. Pour water and let it boil. Once boiling point reached add pechay laves. Set aside the vegetables and meat. Retain stock on the kawali.
  4. Add noodles till soft but firm. Serve on a platter then top it with the vegetable and meat.

“Pancit Lucban for a group. I absolutely loved the crispy noodles.”


Ensaladang Pako


  • 500g       pako leaves
  • 1can       red sardines, big
  • 3pcs       fresh tomatoes, sliced
  • 30ml      kalamansi juice
  • salt & pepper to taste


Combine all ingredients.


Wunder Der Schwangerschaft (tm : Pregnancy Miracle(tm In German!