This recipe is from our Ima's collection.  She was a good cook and passed on to her daughters her secret recipes, most of which she mastered through years of trial and error.  This is just one of them and we're happy to share it with fellow Betisenians.

Alpang Gule   (Sauteed Vegetables)

 1 lb chicharo,  washed and ends trimmed

1 small head of cauliflower, washed, the florets cut into small pieces

1/2  lb of pork liempo, cut into small pieces

1/2  lb of shrimps, washed, shelled and deveined

3 cloves of garlic, crushed

1 medium-sized white onion, diced

Fish sauce or patis to taste

Pinch of salt and pepper

2 tbsp of cooking oil

Annatto powder for color

1/2  cup water

In a skillet over medium heat, brown pork in cooking oil till tender.   Take pork out of the skillet and set aside. In same skillet, brown the garlic and make sure you don't burn it.   Add the onion and continue cooking till it's translucent. Put in the shrimps, cook a little bit till  they turn red.  

Put back the pork, then add the annatto powder dissolved in water, patis, salt, pepper and mix everything together.  Let simmer a bit, stirring once in a while.  Add the cauliflower and chicharo and continue cooking till the vegetables are done, crunchy but not mushy.  Adjust seasoning.  Serve hot.