Easy Tuna Sisig


Ingredients:
1 can tuna flakes in oil, drained
1 white onion, minced
3 pieces chili, chopped
2 tablespoons crushed chicharon
1/2 tablespoon mayonnaise
1/2 tablespoon margarine
liquid seasoning
1 raw egg (optional)
calamansi (optional)

Procedures:
1. In bowl, combine tuna flakes, chicharon, mayonnaise, onion and chili.
2. Heat sizzling plate over low flame then grease with margarine.
3. Add tuna mixture then season with liquid seasoning. Mix well.
4. Add raw egg then mix again until cooked.
5. Remove from heat then serve immediately with calamansi and steamed rice. Enjoy.

Clams Spaghetti Carbonara


Ingredients:
500 grams spaghetti or any pasta
800 grams clams(halaan)
3 tablespoons vegetable oil
1/2 head garlic, peeled and chopped
1 onion, chopped
1/4 cup sliced shiitake mushroom
1 big can evaporated milk
2 x 250 ml all purpose cream
1/2 cup Parmesan cheese, grated
salt and pepper to taste
parsley for garnishing(optional)

Procedures:

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

Part 2
1. In a pan, heat oil then saute garlic, onion and mushroom then saute for 2-3 minutes.
2. In a same pan, add clams then cover and simmer until shells open.
3. Add the evaporated milk and all purpose cream then bring to boil while keep stirring.
4. Add the grated cheese then keep stirring for about 3-5 minutes or until beginning to thicken.
5. Adjust seasoning with salt and pepper.
6. In a serving plate, arrange pasta then add the sauce on top. Sprinkle with grated cheese and garnish with parsley. Serve!

Tuna Aglio Olio


Ingredients:
400 grams spaghetti pasta
1/4 cup olive oil
8 cloves garlic, peeled and chopped
1 can spicy tuna flakes in oil, drained
1 tablespoon 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 pan, heat 1 tablespoon olive oil then saute garlic, dried basil, capers and chili flakes.
2. Add tuna and stir cook for 3 minutes then season with salt and pepper.
3. Add remaining olive oil and pasta then toss until coat evenly.
5. Transfer to serving plate, garnish with basil leaves then serve.

Shrimp Carbonara


Ingredients:
500 grams Fettucine noodles(or any desired pasta)
1 can evaporated milk
250 ml all purpose cream
1 can creamed of mushroom soup
300 grams shrimps, pelled and deveined
1 red bell pepper, sliced
1 head garlic, minced
1 onion, minced
1 teaspoon ground pepper
2 tablespoons olive oil
250 grams grated Parmesan cheese
2 tablespoon chopped spring onion(optional)

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

Part 2
1. Fry shrimps until starts to turn pink. Remove and set aside.

Part 3
1. In a pan, heat oil and saute garlic and onion.
2. Add evaporated milk and creamed mushroom soup.
3. Add the all purpose cream and grated Parmesan cheese. Stir and bring to boil. Season with ground pepper. (Add more evaporated milk or a cup of water if the sauce is too creamy or salty.)
4. Put back the shrimp and add bell pepper, simmer until beginning to thicken. Remove from heat.
5. Prepare pasta on pasta tray, top with grated Parmesan cheese and chopped spring onion.Serve and enjoy.

Oven Grilled Stuffed Bangus


Ingredients:
1 large-sized milkfish(bangus)
2 onions, chopped finely
4 tomatoes, chopped finely
1 thumb-sized ginger, grated
1 teaspoon salt
1 teaspoon pepper
3 tablespoons soy sauce
2 tablespoons cooking oil
aluminum foil for wrapping

Procedures:
Part 1
1. Clean fish but keep the scales intact.
2. With a sharp knife, slice the back of the fish and remove innards.
3. Rub the skin with salt.

Part 2
1. In a bowl, combine soy sauce, tomatoes, onions, ginger, salt and pepper. Mix well.
2. Stuff the mixture inside the fish then brush the skin with cooking oil.
3. Wrap with aluminum foil then grill in a preheated oven over 200 degrees celsius for 30 minutes.
4. Remove from oven and open the aluminum foil. Drain the liquid.
5. Put back the fish then grill for another 10 minutes or until turned to brown.
6. Serve with toyomansi dipping sauce.

Sinigang na Galunggong sa Miso


Ingredients:
6-8 pieces large-sized galunggong, cleaned
3 tablespoons miso paste
1 pack of tamarind powder or tamarind(sampalok)
3 tablespoon garlic, minced
1 medium-sized onion, chopped
1 thumb-sized ginger, chopped
3 large tomatoes, chopped
a bunch of mustard greens(mustasa)
3 green pepper(siling haba)
1 liter water or rice washing
cooking oil
fish sauce, salt and ground pepper to taste

Procedures:
Part 1
1. Make a slit on both sides of galunggong then sprinkle with salt.
2. In a pan, heat cooking oil and fry fish until light brown. Drain and set aside.

Part 2
1. In a casserole, 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 sinigang mix then bring to boil.
4. Add fried galunggong and green pepper then cook for another 2 minutes.
5. Season with salt and ground pepper according to taste.
6. Add mustard greens then simmer for a minute. Serve hot!

NOTES:
1. To extract tamarind juice instead of sinigang mix, boil unripe tamarind until soften then pound and extract the juice.

Kinamatisang Tilapia


Ingredients:
2-3 medium-sized tilapia, washed and cleaned
4 pieces tomatoes, sliced
1 large onion, sliced
3 cloves garlic, crushed
1 thumb-sized ginger, grated
salt and pepper to taste
2 tablespoons vegetable oil
cooking oil for frying

Procedures:
Part 1
1. Season fish with salt.
2. In a frying pan, heat oil and fry fish until golden brown each side. Drain and set aside.

Part 2
1. In the pan, heat oil saute the garlic, ginger, onion then add the tomatoes.
2. Season with salt and pepper according to taste then cook until soft.
3. Put back the fish then cook for another 1-2 minutes.
4. Transfer to serving plate then serve with steamed rice.

Garlic and Soda Shrimp


Ingredients:
500 grams shrimps, cleaned
1/2 cup lemon soda
2 tablespoons oyster sauce
6 cloves garlic, minced
1 white onion, chopped
1 thumb-sized ginger, grated
a pinch of salt
1/4 teaspoon ground pepper
2 tablespoons vegetable oil

Procedures:
Part 1
1. In a casserole, combine shrimps, soda and salt then simmer over low heat until fully absorb.
2. Remove and set aside.

Part 2
1. In a same pan, heat oil then saute garlic, onion and ginger.
2. Put back the shrimps then add oyster sauce and ground pepper then toss for 3 minutes or until well combined. Serve.

Ginataang Galunggong


Ingredients:
6 pieces medium-sized galunggong, cleaned
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!

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!