Garlic Bangus Teriyaki


Ingredients:
1 large-sized boneless milkfish(bangus)
toasted garlic for garnishing

Marinade:
1 cup Teriyaki sauce
1 tablespoon grated ginger or ginger powder
6 cloves garlic, minced
1/4 cup lime or calamansi juice
3 tablespoons brown sugar
2 tablespoons olive oil
1 tablespoon grind black pepper

Procedures:
Part 1
1. In a bowl, combine marinade ingredients then mix well.
2. Add fish then cover and marinate for 30 minutes or overnight inside the fridge.
3. Pre-heat oven to 350 degrees Fahrenheit for 10 minutes.

Part 2
1. In a non-stick pan, grease with olive oil then place marinated fish skin side down.
2. Bake over 350 degrees Fahrenheit for about 15-20 minutes. Brush with remaining marinade from time to time.
3. Remove from the oven then transfer to serving plate. Sprinkle with toasted garlic then serve hot immediately.

Spicy Sardines Lumpia


Ingredients:
2 small cans spicy sardines in tomato sauce
1 tablespoons flour
1 raw egg
1 red onion, minced
3 cloves garlic, minced
1/2 teaspoon soy sauce
1 small carrot, minced
3 stalks parsley, chopped
salt and pepper to taste

18-20 pieces lumpia wrappers
cooking oil for frying

Procedures:
Part 1
1. Using a strainer, drain sardines and reserve the sauce.
2. In a mixing bowl, combine sardines, flour, egg, onion, garlic, soy sauce, carrot, parsley, salt and pepper then stir while slightly mashing it using a pair of forks.

Part 2
1. Place 1 tablespoon of filling in a line shape at the middle of the wrapper.
2. Fold over the bottom edge of the wrapper to the center.
3. Fold the two sides towards the center and roll. Finally, use water of seal the lumpia completely.
4. Repeat until all wrapped up.

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

Pan-Fried Garlic Butter Shrimp


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

Procedures:
1. In a pan, melt the butter in a low heat.
2. Pour olive oil then saute garlic until the color turns light brown.
3. Add shrimp and 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.

Tahong Sisig


Ingredients:
1 kilo mussels(tahong), cleaned with beard removed
1 thumb-sized ginger, minced
3 cloves garlic, minced
1/4 teaspoon paprika
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 red onion, minced
1 tablespoon mayonnaise
1 pieces green chili pepper(siling haba), chopped
2 pieces red chili(labuyo), chopped
2 tablespoons olive oil

Procedures:
Part 1
1. In a pan, place ginger and mussels with enough water. Bring to boil until the shells open.
2. Drain then remove the mussels from the shell. Set aside.

Part2
1. In a pan, heat oil the saute ginger and garlic.
2. Add mussels then season with paprika, lemon juice, salt and pepper.
3. Turn off the heat the transfer to mixing bowl.
4. Add onion, mayo and chili. Toss and serve.

Spicy 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
1/2 teaspoon cayenne powder
1 teaspoon paprika
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 flour, cornstarch, cayenne, paprika, salt, and pepper. Mix well.
2. Dip squid into beaten eggs then dredge into breadcrumbs mixture.

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 dried basil.
5. Serve with blue cheese dip.

Sinigang sa Miso (Salmon Head)


Ingredients:
1 kilo salmon head, sliced into serving pieces
3 tablespoons miso paste
6-8 pieces tamarind(sampalok)
4 cloves garlic, crushed
1 onion, chopped
1 thumb-sized ginger, chopped
2 large tomatoes, chopped
1 litre of water or rice washing
1 tablespoon vegetable oil
1/2 cup vinegar
fish sauce, salt and ground pepper to taste
2 bunches mustard greens(mustasa) or pechay
2 small white radish(labanos), peeled and sliced(optional)
3 green chili(siling haba)(optional)

Procedures:
Part 1
1. In a casserole, arrange salmon then add vinegar. Bring to boil then drain. Set aside.

Part 2
1. boil unripe tamarind until soften then pound and extract the juice. Set aside.

Part 3
1. In a pot, heat oil and saute garlic, onion, ginger and tomatoes.
2. Add miso paste and fish sauce then stir cook for a minute.
3. Pour water then bring to boil. Add tamarind juice then bring to boil.
4. Add salmon then cover and simmer for 10 minutes.
5. Adjust seasoning then add vegetables and simmer for 3-5 minutes.
6. Remove from heat then transfer to serving bowl. Serve hot with steamed rice.

Spicy Tahong


Ingredients:
1 kilo mussels, shelled and drained well
4 tablespoons olive oil
1 head garlic, peeled and minced
1 onion, chopped
5 pieces green chili pepper(siling haba), sliced
7 pieces red chili(labuyo)
4 tablespoons cup tomato sauce
2 tablespoons rice wine vinegar
salt and pepper to taste

Procedures:
1. In a pan, heat olive oil then saute garlic, onion and chili peppers.
2. Add mussels and stir cook for about 3 to 5 minutes.
3. Add tomato sauce and wine then continue to cook for about 4 to 5 minutes. stirring regularly.
4. Season with salt and pepper to taste.
5. Transfer to serving plate. Enjoy

Clams in Ginger Soup


Ingredients:
1/2 kilo fresh clams(halaan)
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 clams thoroughly and drain.
2. Place the clams 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 clams 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.

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.