This is how the Ybanags prepare choose and process the bamboo shoot. First, the mature outer covering of the bamboo shoots is removed. The young, soft and yellowish portion is what is used as richada. The young bamboo shoot is sliced thinly. Then, it is boiled. The boiled shoots are squeezed thoroughly to remove its water. It is then ready to be made into richada nga rabung (bamboo shoots).

For salad, the following ingredients are prepared: one cup vinegar, one cup sugar, one tablespoon salt, two packs pamienta (pepper), three cloves garlic and one tablespoon chopped onions and one tablespoon stripped red sili.

The vinegar is boiled. All the rest of the ingredients are poured into boiling vinegar. As soon as it boils, the mixture is poured over with four cups of finely chopped bamboo shoots. The ingredients are mixed well until its aroma penetrates the bamboo shoots. The richada is served on a platter.

Estofadu is a meal made out of less tender meat usually seasoned with anisadu (native wine) boiled in a long period until tender. Then it is deep-fried, until brown in color and served with sweet sauce. .

The Ybanag prepare carabao tongue estofadu in a special way. The zila or tongue is cleaned very well by submerging it in boiling water for few minutes. The outer part of zila is scraped until the white particles are removed. The whole zila is used and placed on a pan and boiled for 30 minutes. It is removed from the pan and its water dripped. It is deep fried until brown. Then, it is put in a pan added with four cups of liquid, seasoned with one pack of whole corn black pepper, whole cloves of garlic, one piece of bay leaf, three tablespoons of vinegar, one teaspoon of salt, three tablespoons of soy sauce, five tablespoons of brown sugar, two tablespoons of anisadu. The mixture is cooked until tender and for the seasoning to creep into the meat. Then the estofadu nga zila is sliced thinly. Finally, it is served on a platter.

The Ybanags follow unique procedure in preparing zinagan: First, the internal organs are washed properly to be freed from odor. And then it is boiled; its first broth discarded. The meat is cut into one half inch long. A pan is filled with oil. Four cloves of garlic are sauted until brown. Two bulbs of sliced onion are added. The meat is poured into the pan. Stirring is done continuously until water evaporates and meat produces oil. Excess oil is removed from the pan. Cooking continues, and water is added continuously until the meat is tender. It is simmered until meat tenderizes. It is seasoned with two packs of black pepper, one piece of bayleaf ad salt to taste. Fire is lowered. Two cups of blood with one half cup vinegar (mixed together) is poured unto the mixture, stirring continuously over low heat in order that the blood does not curdle. The zinagan is cooked until it becomes smooth and thick and slowly brings out its authentic flavor. When oil starts to come out at the surface, it is removed from fire and set aside.

Separately, oil is heated on a pan. Four tablespoons of minced garlic is cooked until it becomes brown. This is poured over the zinagan.

In a separate pan, intestine is boiled until it produces oil. The oil cooks the intestines until it becomes crispy chicharon. It is then removed from fire. This crispy chicharon is sprinkled on top of the cooked zinagan.

Who would ever resist this aromatic and delicious Ybanag recipe - the zinagan?

The ensalada nga kutchay is very easy to prepare. First, the fresh onion leaves are cut into one half inch lengthwise. The leaves are mixed with chopped ginger, sliced tomatoes and bagoong or fish paste. It is then served on a platter.