Relyenong Pusit

1 kilo large size squid, wash and clean
3 tablespoons soy sauce
2 tablespoons lemon juice
2 raw eggs
1/4 cup flour
oil for frying

200 grams ground pork
3 cloves garlic, minced
1 onion, minced
2 tablespoons soy sauce
1 small carrots, minced
sugar, salt and ground pepper to taste

Part 1
1. In a bowl, combine soy sauce and lemon juice then marinate squid for at least 30 minutes.

Part 2
1.In a pan, heat oil then saute garlic, onion and tomato.
2. Add ground pork then stir cook for 5 minutes or until light brown.
3. Add soy sauce and ground pepper then cook for 10 minutes. Add a little water if necessary.
4. Add carrots then simmer for another 3 minutes.
5. Adjust seasoning with sugar and salt according to taste then cook until nearly dry. Set aside.

Part 3
1. Stuff squid with ground pork mixture then close the ends with toothpicks.
2. Dip stuffed squid into beaten egg then roll in flour.

Part 4
1. In a frying pan, heat oil then deep fry each squid until golden brown. Drain.
2. Transfer into serving plate then glaze with your favorite sauce.

Relyenong Bangus

Filipino Style Recipe: Relyenong bangus or stuffed milkfish is one of the most delicious and popular Filipino dish. This dish is considered as special dish because it requires a lot of patience, effort and time. The fish meat sauteed and then cooked with other ingredients and seasonings. The bangus skin stuffed with meat mixture until resembled to original shape then fry until golden brown.

Estimated time of preparation: 60-70 minutes
Estimated time of cooking: 40 minutes
Good for 5-6 servings

1 large-sized bangus(milkfish), scales removed
4 cloves garlic, minced
1 onion, finely chopped
1 small sized carrot, cut into small cubes
2 tablespoons raisins
1 large-sized egg, beaten
2 tablespoons soy sauce
2 tablespoons calamansi or lime juice
salt and pepper to taste
1/4 cup water
2 tablespoons flour
cooking oil for frying

Part 1
1. Using flat side of a knife, gently pound fish then break the spine near the head and on the tail.
2. Insert the spoon through the neck then gently scrape the meat off without breaking the skin.

Part 2
1. In a bowl, marinate the head and skin with soy sauce and calamansi juice for 30 minutes. Drain and set aside.
2. In a pot, boil fish meat in water for 5 minutes. Drain
3. Remove remaining bones then flakes the meat. Set aside.

Part 3
1. In a pan, heat oil then saute garlic, onion and carrot.
2. Add fish meat, soy sauce then season with salt and pepper according to taste.
3. Add raisins then cook for 5 minutes while keep stirring. Let it cool then add egg and mix well.

Part 4
1. Stuff the bangus with mixture until it resembles to original shape.
2. Dredge the fish with flour then fry in a low heat until golden brown.
3. Let it cool before slicing.

1. You may also cook relyenong bangus into oven by wrapping it with wilted banana leaves or aluminum foil then bake for 350 degrees Fahrenheit for 40 minutes.

Stuffed Squid

Filipino Style Recipe: stuffed squid or relyenong pusit is another popular dish in every occasion that usually served as finger food(pulutan). Normally the squid is stuffed with onions and tomatoes then fry or grilled in a hot charcoal.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 20 minutes

1 kilo large/medium sized fresh squid, clean
2 onions, chopped finely
3 tomatoes, chopped finely
1 teaspoon salt
1 teaspoon pepper
2 tablespoons soy sauce
2 tablespoons calamansi juice
1/4 cup chopped parsley(optional)

1. In a bowl, combine soy sauce, calamansi juice, tomatoes, onions, parsley, salt and pepper. Mix well.
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.
4. Transfer to serving plate then slit the squid vertically.
5. Serve with liquid seasoning.

1. You may also fry the squid for 3 minutes.

Relyenong Alimasag

Filipino Style Recipe: relyenong alimasag or stuffed crabs is delicious but hard to prepare dish. Usually the crab meat sauteed then mixed with eggs, breadcrumbs and vegetables. Then stuffed to the empty shells and then deep fried.

Estimated time of preparation: 15 minutes(plus boiling time)
Estimated time of cooking: 20 minutes

12 blue crabs(alimasag)
1 onion, minced
4 cloves garlic, minced
1 tomato, diced
2 eggs, beaten
1/2 cup breadcrumbs
salt and pepper to taste
2 tablespoons vegetable oil
1 cup cooking oil for frying

1 potato, diced(optional)
1 carrot, diced(optional)
1-2 pieces red hot chili(labuyo), minced(optional)
1 tablespoon soy sauce(optional)
1 stalk parsley(wansoy), chopped(optional)

Part 1
1. In a pot, boil crabs in salted water for 15 minutes.
2. Drain and let it cool. Scoop out all crab meat and reserve the empty shells. Set aside.

Part 2
1. In a pan, heat oil and saute garlic, onion and tomatoes until mushy.
2. Add potatoes and carrots, cooked for 3-5 minutes.
3. Add crab meat, chili, parsley, soy sauce, salt and pepper. Mix and cooked 2 minutes.
4. Remove from heat then transfer to large bowl.
5. Add eggs and breadcrumbs. Mix well.
6. Stuff the empty shells with mixture.

Part 3
1. In a pan, heat oil and deep fry the stuffed crabs for 2 minutes each side. Shells should bottom up first.
2. Drain on paper towel, serve with steamed rice and dipping sauce.