Ginataang Tambakol


Ingredients:
500 grams tulingan(skipjack tuna), sliced into serving pieces
3 cloves garlic, minced
1 piece onion, sliced
1 thumb-sized ginger, diced
2 pieces green chili(siling haba)
1 cup coconut cream (1st extract)
1 cup coconut milk (2nd extract)
2 pieces eggplants, sliced
1/2 cup of vinegar
2 tablespoons vegetable oil
fish sauce and ground pepper to taste

Procedures:
1. In a saucepan, heat oil the saute garlic, onion and ginger.
2. Arrange fish and eggplants then add fish sauce, vinegar, ground pepper and coconut milk.
3. Cover and simmer for 15 minutes or until almost tender.
4. Add coconut cream and simmer for another 10 minutes or until creamy and oily.
5. Add green chili and cook for another minute.
6. Serve and Enjoy!

Fish Fillet in Spicy Mango Sauce


Ingredients:
500 grams cream dory fillet, cut into serving pieces
cooking or vegetable oil for frying
ripe mango and green bell pepper strips for garnishing

Coating:
1 large egg, beaten
1/2 teaspoon salt
1/2 teaspoon ginger powder
1/2 cup cornstarch
1/4 cup water

Spicy Mango Sauce:
1 fresh ripe mango, cut into strips
1/4 cup rum
1 tablespoon white sugar
1 tablespoon honey
1/4 cup water
1 tablespoon cornstarch (dissolved in 1 tablespoon water)

Procedures:
Part 1
1. In a bowl, combine the cornstarch, egg, ginger powder, water, salt and fish fillet then stir to coat evenly.
2. Let sit for 15 minutes at room temperature.

Part 2
1. In a frying pan, heat cooking oil and deep fry fish pieces for 3 minutes or until golden brown.
2. Drain on paper towel and set aside.

Part 3
1. For the sauce, In a sauce pan over medium heat, combine rum and mangoes then stir cook until the sauce reduced.
2. Add honey, sugar and water then mash the mangoes until puree. Add chili flakes then adjust sweetness according to taste.
3. Add dissolved cornstarch then keep stirring until the sauce thickens. Remove from heat.

Part 4.
1. In a serving plate, place fried fish fillet then add mango and bell pepper strips.
2. Pour the sauce on top, serve and enjoy.

Cream Dory in Red Sauce


Ingredients:
2 pieces whole cream dory fillet, halves
2 tomatoes, cubed
1/2 cup tomato paste
4 tablespoons calamansi/lemon juice
2 tablespoons sliced black olives
1 tablespoon capers
3 garlic, minced
1 onion, chopped
1/2 teaspoon ginger powder
1 teaspoon sugar
salt and pepper to taste
1/4 teaspoon dried basil flakes (optional)
chopped spring onions for garnishing

Procedures:
Part 1
1. Marinate fillet into ginger powder, salt, ground pepper and calamansi juice for 15 minutes. Drain.

Part 2
1. In a frying pan, heat oil then fry marinated fillet until light brown. Drain and set aside into serving plate.

Part 3
1. In a sauce pan, heat oil then saute garlic, onion, and tomatoes until soft.
2. Add black olives, capers, chili flakes, tomato paste, and water. Stir and bring to boil.
3. Season with sugar, salt, and pepper to taste. Simmer until the sauce reduced.
4. Pour the sauce on top of fillet then garnish with spring onions. Serve with steamed rice.

Kalderetang Tuna


Ingredients:
350 grams firm tuna, slice into cubed
2 cup tomato sauce
1/4 cup water
1 red bell pepper, diced
1 potato, cut into cubed
1 small carrot, cut into cubed
2 bay leaves
3 cloves garlic, minced
1 onion, chopped
1 teaspoon liver spread
salt and pepper to taste
3 tablespoons vegetable oil

Procedures:
Part 1
1. Season tuna with salt and pepper, toss to combined.

Part 2
1. In a pan, heat oil then fry tuna until brown. Remove and set aside.
2. In a same pan, saute garlic and onions. Put back tuna then gently stir.
3. Add bay leaves, water and tomato sauce then bring to boil.
4. Add carrots, potatoes, bell pepper and liver spread.
5. Adjust seasoning according to taste then simmer until the sauce thickens.
6. Transfer to serving plate and serve with steamed rice.

Grilled Stuffed Squid


Ingredients:
1 kilo large/medium sized fresh squid, clean
1/2 cup soy sauce
4 tablespoons calamansi juice
salt and ground pepper to taste
2 tablespoons cooking oil
3 large tomatoes, chopped finely
2 onions, chopped finely
1 thumb-sized ginger, julienne
1/4 cup chopped parsley(optional)

Procedures:
Part 1
1. Marinate squid in soy sauce, calamansi juice and ground pepper. Refrigerate for 6 hours. Drain.

Part 2
1. In a bowl, combine tomatoes, onions, ginger and parsley, salt and pepper. Toss together.
2. Stuff the mixture inside the squid then secure with toothpick. (Do not to over stuff the squid)
3. Grilled over hot charcoal for 10 minutes. Baste with marinade and cooking oil.
4. Transfer to serving plate then slit the squid vertically.
5. Serve with liquid seasoning.

Fried Baby Squid Calamares


Ingredients:
500 grams baby squid, separate head from the body
1 lemon, juice
1/2 cup all-purpose flour
1 cup cornstarch
1 cup Panko breadcrumbs
salt and pepper to taste
2 raw eggs, beaten
vegetable oil for frying

Procedures:
Part 1
1. In a bowl, marinate squid in lemon juice for 30 minutes. Drain and set aside.

Part 2
1. In a bowl, combine breadcrumbs, flour, cornstarch, salt and pepper. Mix well.
2. Dip squid into beaten eggs then dredge into breadcrumbs mixture.
3. Repeat the step a second time.

Part 3
1. In a frying pan, heat oil until enough hot.
2. Fry the squid for a minute or until golden brown. Do not overcooked.
3. Remove squids and drain on paper towels.
4. Transfer into serving bowl and sprinkle with grated cheese and chopped parsley.
5. Serve with marinara sauce.

Crispy Fried Calamares


Ingredients:
500 grams squid, clean and cut into rings
1 lemon, juice
3/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
salt and pepper to taste
2 raw eggs, beaten
1 cup Panko bread crumbs
vegetable oil for frying

Procedures:
Part 1
1. In a bowl, marinate squid in lemon juice for 30 minutes. Drain and set aside.

Part 2
1. In a bowl, combine flour, paprika, cayenne pepper, salt and pepper. Mix well.
2. Add squid then dip in beaten eggs. Dredge it with bread crumbs then place on a plate.

Part 3
1. In a frying pan, heat oil and fry the squid for a minute or until golden brown. Do not overcooked.
2. Remove squids and drain on paper towels.
3. Serve with garlic dip or tomato salsa. Sprinkle with chopped parsley.

For Garlic Dip:
Ingredients:
1 tablespoon minced garlic
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon fine sugar
1/2 teaspoon salt and white pepper

Procedures:
1. In a bowl, combine all the ingredients.

For Fresh Tomato Sauce:
Ingredients:
1 cup chopped tomatoes, seeded
2 tablespoons chopped garlic
1/4 cup chopped onions
1 tablespoon parsley, chopped
1/4 cup water
2 teaspoons fine sugar
1 teaspoon salt
4 tablespoons olive oil

Procedures:
1. In a sauce pan, heat olive oil then saute garlic, onions and tomatoes until soften.
2. Add parsley, water, salt and sugar then simmer for 5 minutes.
3. In a blender, transfer tomato mixture then process until smooth.
4. Add 2 tablespoons olive oil then mix well.

Tahong and Chorizo


Ingredients:
500 grams fresh mussels(tahong)
1 chorizo sausage, chopped
3 cloves garlic, minced
1 onion, sliced
1 thumb-sized ginger, finely sliced
2 fresh tomatoes, chopped
4 cups rice water
2 tablespoons vegetable oil
2 tablespoons fish sauce(patis)
salt and pepper to taste
1 bundle young pepper leaves(dahon ng sili)
1/2 teaspoon saffron

Procedures:
Part 1
1. Wash the mussel thoroughly and drain.
2. Place the mussel in a bowl with water and salt.
3. Cover for several hours or overnight. This will allow the clams to expel sand.

Part 2
1. In a large pot, heat oil then add chorizo. Cook until starts to brown and crisp.
2. Add garlic, onion and ginger then saute for 2 minutes.
3. Add tomatoes then cook until soften.
4. Add mussel and stir fry for 2 minutes.
5. Add rice water and simmer until shells are opened. Add water if necessary.
6. Add fish sauce and adjust seasoning with salt and pepper.
7. Add young pepper leaves and saffron then turn off the heat.
8. Transfer to serving bowl then serve hot.

Ginataang Laing


Ingredients:
25 pieces taro(gabi) leaves, dried and shredded
1/2 kilo pork, diced
1/4 cup shrimp paste(bagoong alamang)
1 cup 1st extract coconut milk(kakang gata)
2 cups 2nd extract coconut milk(gata)
3 pieces green chili pepper(siling haba), sliced
5 cloves garlic, minced
2 onions, chopped
2 tablespoons ginger, chopped
3 tablespoons vegetable oil
2-3 pieces red chili(labuyo)
1/4 kilo shrimp, boiled and peeled(optional)
salt and pepper to taste

Procedures:
1. In a casserole, saute garlic, ginger and onions.
2. Then add the pork, continue sauteing until color turns to light brown.
3. Add in the taro leaves. Pour in the coconut milk(2nd extract) but do not stir. Bring to a boil then simmer for 15 minutes.
4. Add green chili pepper, red chili, shrimp and shrimp paste.
5. Season with salt and pepper then cook for 2 minutes.
6. Add the remaining coconut milk(1st extract) and continue to simmer until oil comes out.
7. Transfer to serving bowl then serve with steamed rice.

Sweet and Sour Cream Dory


Ingredients:
500 grams cream dory fillet, cut into serving pieces
1 green bell pepper, diced
1 cup pineapple chunks
2 onions, quartered
2 tablespoons ginger, julienned
6 cloves garlic, minced
salt to taste
cooking or vegetable oil for frying
1 small carrot, peeled and sliced diagonally(optional)

Coating:
1 large egg, beaten
1/2 teaspoon salt
1/2 teaspoon ginger powder
1/2 cup cornstarch
1/4 cup water

Sweet and Sour Sauce:
1 cup water
1/4 cup pineapple juice
2 tablespoons brown sugar
2/3 cup vinegar
1/2 cup ketchup
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon cornstarch(dissolved in 1/4 cup water)

Procedures:
Part 1
1. In a bowl, combine the cornstarch, egg, ginger powder, water, salt and fish fillet then stir to coat evenly.
2. Let sit for 15 minutes at room temperature.

Part 2
1. In a frying pan, heat cooking oil and deep fry fish pieces for 3 minutes or until golden brown.
2. Drain on paper towel and set aside.

Part 3
1. In a pan, heat oil and saute ginger, garlic, onion, bell peppers, pineapple chunks and carrots until done. Remove and set aside.

Part 4
1. In a same pan, combine water, sugar, vinegar, pineapple juice, ketchup, soy sauce and sesame oil. Mix well.
2. Let sauce boil over medium heat.
3. When boiling, add dissolved cornstarch and continue stirring until thickens. Adjust seasoning then turn off the heat.
4. Put back fish fillet and veggies then mix.
5. Serve immediately with steamed rice.