A spicy, earthy Bicolano dish made with dried taro leaves simmered in creamy cannabis-infused coconut milk and chili. Ingredients: * 2 cups dried taro leaves * 2 cups coconut milk * 1/2 cup cannabis-infused coconut milk * 1/4 lb dried fish or shrimp (optional) * 3 cloves garlic, minced * 1 onion, chopped * 1
Thin slices of beef marinated in a citrusy soy-calamansi blend with cannabis-infused oil, then pan-seared with onions for a savory and slightly euphoric meal. Ingredients: * 1 lb beef sirloin, thinly sliced * 1/4 cup soy sauce * 1/4 cup calamansi juice (or lemon juice) * 1 tablespoon cannabis-infused olive oil * 1
Sweet and sticky pork tocino glazed with cannabis-infused pineapple syrup, offering a tropical, mellow high. Ingredients: * 1 lb pork shoulder, thinly sliced * 1/2 cup pineapple juice * 3 tablespoons brown sugar * 1 tablespoon cannabis-infused syrup * 1 tablespoon vinegar * Salt and pink curing salt (optional) Instructions: 1. Marinate: Mix all ingredients
Creamy squash and long beans cooked in coconut milk, with cannabis coconut oil adding depth and a smooth buzz. Ingredients: * 2 cups kalabasa (squash), cubed * 1 cup sitaw (long beans), chopped * 1 cup coconut milk * 1/2 cup cannabis-infused coconut milk * 3 cloves garlic, minced * 1 onion, chopped * Salt and
A crunchy, tangy twist on classic sisig using milkfish and cannabis-infused mayo for a bright, energizing effect. Ingredients: * 1 large boneless bangus, grilled and flaked * 1 small onion, finely chopped * 1 chili, chopped * 2 tablespoons calamansi juice * 1 tablespoon cannabis-infused mayonnaise * 1 tablespoon regular mayo * Butter for sizzling plate Instructions:
A traditional rice cake baked in banana leaves, given a luscious high with cannabis-infused butter and topped with cheese and salted egg. Ingredients: * 1 cup rice flour * 1/2 cup sugar * 1 cup coconut milk * 1 egg * 1 tablespoon cannabis-infused butter, melted * 1 tablespoon regular butter * Sliced salted egg * Grated
Ingredients: * 2 lbs chicken thighs or pork belly * 1/2 cup soy sauce * 1/2 cup cane vinegar * 1/4 cup water * 1/4 cup cannabis-infused coconut oil * 6 cloves garlic, crushed * 2 bay leaves * 1 teaspoon whole black peppercorns * 1 tablespoon brown sugar (optional) Instructions: 1. Sauté Garlic: In
* This dish presents plump, perfectly seared scallops atop a silky-smooth brown butter cauliflower purée, drizzled with a vibrant lemon-caper vinaigrette. The scallops are infused with cannabis through the searing process, providing a subtle and relaxing effect that enhances the overall dining experience. The sweetness of the scallops is balanced by
* A sophisticated main course featuring perfectly seared duck breast with a luscious cherry reduction and a flavorful wild rice pilaf. The duck breast is infused with cannabis through a marinade and the searing process, offering a subtle and relaxing effect. The sweet-tart cherry reduction complements the richness of the duck,
* A vibrant and aromatic risotto infused with saffron and cannabis, accompanied by tender roasted asparagus and a crispy parmesan cheese wafer. The cannabis is introduced through infused butter, lending a subtle relaxing note to the creamy risotto. The delicate saffron flavor, complemented by the earthy asparagus and the savory parmesan
* A fragrant and calming dessert, this lavender crème brûlée features a creamy custard infused with the soothing aroma of lavender and a subtle cannabis undertone. The cannabis is incorporated through infused cream, providing a relaxing effect that complements the floral notes of the lavender. The crisp caramelized sugar topping offers
* These bite-sized croquettes are filled with melt-in-your-mouth Iberico ham, bound in a creamy béchamel sauce, and lightly breaded for a satisfying crunch. The cannabis is infused into the béchamel sauce, providing a discreet and enjoyable lift. Served with a smoky paprika aioli, these croquettes offer a delightful balance of savory,
