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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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