Tinapa Spring Rolls


Ingredients:
12 pieces spring roll wrappers
1 raw egg, beaten
vegetable oil for frying

Filling:
1 smoked milkfish(tinapang bangus), flake and discard bones
1 small bunch parsley, finely chopped
2 salted eggs, scoop out and chopped
1 bird’s eye chili(labuyo), chopped
2 tomatoes, discard the seeds and chopped
salt and pepper to taste
1 white onion, minced

Procedures:
Part 1
1. In a large bowl, combine all the filling ingredients then mix well.
2. Place 1 tablespoon of filling in a line shape at the middle of the wrapper.
3. Fold over the bottom edge of the wrapper to the center.
4. Fold the two sides towards the center and roll. Use a bit egg to seal the last edge.
5. Repeat until all wrapped up.

Part 2
1. In a frying pan, heat oil deep enough that spring rolls is half-submerged.
2. When the oil is hot enough, deep fry spring rolls for 5 minutes or until golden brown and crisp.
3. Drain on paper towel then serve with spicy vinegar.

Sinigang na Bangus Belly


Ingredients:
3/4 kilo bangus belly, cut into serving pieces
6 tamarind(sampaloc) or 1 pack(22grams) sampaloc mix
8 cups water or rice washing
3 pieces tomatoes, quartered
1 onion, chopped
1 medium-sized white radish(labanos), peeled and sliced
4-5 pieces okra, cut diagonally
2 pieces green pepper(siling haba)
1 bundle kangkong leaves or sweet potato leaves
Salt or Fish Sauce(patis) to taste

Procedures:
Part 1
1. In a pot, pour water and add onion and tomatoes. Bring to boil.
2. Add bangus belly, cook and simmer for 10 minutes.
3. Add tamarind juice or sampaloc mix, bring to boil.
4. Add vegetables then simmer for 5 minutes. Add kangkong leaves.
5. Season with salt or fish sauce according to taste.
6. Serve hot.

Mussels in Ginger Soup


Ingredients:
500 grams fresh mussels(tahong)
1 tablespoon vegetable oil
1 onion, sliced
2 thumb-sized ginger, finely sliced
3 cloves garlic, minced
4 to 6 cups water, add more water if necessary
patis (fish sauce) to taste
ground black pepper to taste
chili leaves(dahon ng sili)

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 pot, heat oil and saute ginger, union and garlic.
2. Pour water then bring to boil. Season with fish sauce and pepper.
3. Add mussels then simmer for another 3 minutes or until shells are opened. Discard shells that did not open.
4. Adjust seasoning according to taste.
5. Add chili leaves and simmer for 2 minutes.
6. Remove from heat then serve.

Chop Suey


Ingredients:
1/4 kilo pork, cut into small cubes
1/4 kilo chicken liver and gizzard, sliced to small pieces(optional)
1/4 kilo shrimp, boiled and peeled
1 dozen quail eggs, boiled and shelled
12 pieces baby corn, sliced diagonally in half
100 grams snow peas(sitsaro)
1 piece medium carrot, sliced thinly
1/4 kilo cabbage, chopped 1 1/2″ squares
1/4 kilo broccoli or cauliflower, break into flowerettes
2-3 stalks leeks(kutsay), chopped 2″ long(optional)
2-3 stalks celery(kinchay), chopped 1″ long
1 piece red bell pepper, cut in strips
1 piece green bell pepper. cut in strips
2 to 3 tablespoons corn oil or vegetable oil
5 cloves garlic, diced
1 medium onion, minced
2 cups meat broth(Pork or Chicken stock)
1 teaspoon soy sauce or fish sauce
1 tablespoon oyster sauce
3 teaspoons sesame seed oil(optional)
2 teaspoons cornstarch, dissolved in 1/4 cup of water
1 teaspoon sugar
Salt and pepper, as needed

Procedures:
Part 1
1. Simmer pork and remove scum that rises to the surface. Save the broth and set aside.

Part 2
1. In a pan, saute the garlic and onion.
2. Add the pork, chicken liver and gizzard.
3. Sprinkle lightly with salt and pepper.
4. Continue sauteing until pork and chicken giblets is slightly brown.
5. Add 1 cup meat broth, simmer for 15 minutes or pork and chicken giblets are cooked.

Part 3
While waiting, prepare the sauce:
1. In a small bowl, combine the soy sauce, oyster sauce, sesame seed oil, cornstarch and sugar.
2. Add the remaining cup of meat broth and dissolve the cornstarch.

Part 4
1. When the pork and chicken giblets is tender, add the shrimp and quail eggs.
2. Add the carrot, baby corn and then all the vegetables.
3. Add the sauce, stirring until it thickens.
4. Cook for about 10 minutes or until vegetables are done.
5. Add salt and pepper according to taste.
6. Serve hot with rice.

Ginataang Seafood


Ingredients:
5 pieces crabs, halves
1/2 kilo Mussels
1/2 kilo clams
1/2 kilo shrimp
1 cup coconut cream (1st extract)
2 cups coconut milk (2nd extract)
1 head garlic, crushed
2 thumb-sized ginger,pounded
2 onions, chopped
2-3 tablespoons shrimp paste
2-3 pieces green chili(siling haba)
salt and pepper to taste

Procedures:
1. In a saucepan, heat oil and saute ginger, garlic and onion.
2. Add shrimp paste and stir cook.
3. Pour coconut milk then bring to boil for 5 minutes or until reduced.
4. Add crabs and cook until color changes.
5. Add clams and mussels then cook until shells open.
6. Pour coconut cream then add shrimp and green chili. Cook until color turns to pink.
7. Adjust seasoning with salt and pepper according to taste.
8. Simmer for a few minutes until reduced then serve hot.

Butterfly Squid


Ingredients:
4 pieces Giant Squid
1/2 cup cornstarch
1/4 cup flour
2 raw eggs, beaten
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
cooking oil
bamboo skewers

Procedures:
Part 1
1. In a bowl, combine cornstarch, flour, chili powder, paprika, garlic powder, onion powder, salt and pepper then mix well.
2. Prepare beaten eggs in a separate bowl.

Part 2
1. Clean the squid and remove the skin.
2. slit a long horizontal line on topside then press to flatten.
3. Slice 2 inch apart on both sides of the squid.
4. Skewered each squid then season with salt and pepper.
5. Dredge squid into dry mixture then shake off to remove excess mixture.
6. Dip in beaten eggs and dredge again into dry mixture to coat all sides.
7. Repeat the steps for the remaining squid. Set aside.

Part 3
1. In a pan, heat enough oil then deep fry each squid for a minute or until golden brown.
2. Drain then serve with dipping sauce.

Garlic Buttered Shrimp


Ingredients:
1 kilo large shrimps, cleaned
12 medium cloves garlic, minced
1/2 cup butter
1 can lemon soda
2 tablespoons chopped spring onion
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, marinade the shrimp in lemon soda for about 20 minutes.

Part 2
1. In a saucepan, melt the butter in a low heat.
2. Saute the garlic until the color turns light brown.
3. Add shrimp and lemon soda, cook until the liquid completely absorb.
4. Add spring onion then seasoning with salt and ground pepper
5. Remove from heat, transfer to serving plate.

Easy Shrimp Aglio Olio


Ingredients:
400 grams spaghetti pasta
1/4 cup olive oil
8 cloves garlic, peeled and chopped
250 grams shrimp, peeled and deveined
2 tablespoons dried basil
2 tablespoons capers
1/4 teaspoon dried chili flakes(optional)
basil leaves for garnishing (optional)
salt and pepper to taste

Procedures:
Part 1
1. In a large pot, prepare pasta based on cooking instructions. Drain and set aside.

Part 2
1. In a nonstick pan, heat 1 tablespoon olive oil then stir fry shrimps until color turns to pink. Remove from the pan and set aside

Part 3
1. In a same pan, saute garlic, dried basil, capers and chili flakes then saute for a minute.
2. Put back shrimp then season with salt and pepper.
3. Add remaining olive oil and pasta then toss until coat evenly.
4. Transfer to serving plate, garnish with basil leaves then serve.

Tuna Asparagus Pasta


Ingredients:
500 grams spaghetti pasta(or any desired)
1 big can spicy tuna flakes in oil, drained
2 cups sliced shiitake mushroom
1 bunch asparagus, cut into 3 inch pieces
1 big can evaporated milk
6 gloves garlic, minced
1 large onion, chopped
1/2 cup chicken stock or water
1 cup Parmesan cheese, grated
1 teaspoon dried basil leaves(optional)
2 tablespoons olive oil or butter
1 teaspoon ginger powder
salt and pepper to taste

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
1. In a pan, heat oil and saute garlic and onion.
2. Add mushrooms then saute for a minute.
3. Add tuna and ginger powder, saute for 3 minutes.
4. Pour chicken stock and bring to boil.
5. Add evaporated milk, cheese and basil.
6. Season with salt and pepper. Mix well.
7. Add asparagus then cook for another 3 minutes.
8. Add pasta then toss together. Transfer to pasta tray then serve.

Grilled Salmon Teriyaki


Ingredients:
500 grams Salmon fillet, cut into serving pieces
3 tablespoons olive oil
4 tablespoons lemon juice
1 teaspoon sesame seeds (optional)
salt and ground black pepper to taste

Sauce:
4 tablespoons teriyaki sauce
2 tablespoons oyster sauce
1 teaspoon brown sugar
1 teaspoon Spanish paprika
1 teaspoon grated ginger
1/2 teaspoon sesame oil
1/2 teaspoon cinnamon powder

Procedures:
Part 1
1. Marinate salmon in olive oil and lemon juice for 5 minutes. Drain.
2. Rub salmon with salt and pepper both sides.
3. Grill each side for 5 minutes or until cooked. Set aside.

Part 2
1. In a non-stick pan, combine sauce ingredients then add grilled salmon.
2. Simmer for 3-5 minutes or until reduce in half.
3. Transfer into serving plate then sprinkle with sesame seeds. Drizzle with remaining sauce.
4. Serve with steamed rice and sliced lime.