Mussel Soup

• 2 lb mussels, still in shell

• medium sized piece of ginger root, peeled and sliced into julienne strips

• 1 medium sized onion, sliced

• several spinach leaves

• freshly ground pepper

• salt to taste and some patis

Directions Boil mussels in water just enough to cover them. Add ginger and onions. Once the shells are opened, add spinach leaves. Simmer for about two minutes. Add pepper and salt to taste. Serve hot.  

Sinigang na Sugpo

Serves: 8

Ingredients

10 cups water

2 pieces onion quartered

4 pieces tomatoes, seeded and quartered

2 pieces daikon (peeled and sliced diagonally into discs)

12 pieces long beans (sitaw), cut into 2-inch lengths

4 pieces green chili peppers (sili)

35 ounces prawns or shrimps, trimmed

14 ounces spinach or Asian watercress (kangkong)

Directions:

Bring water to a boil. Add onions and tomatoes. Simmer for 5 minutes. Add daikon, long beans, chili pepper, fish sauce, and Sinigang mix. Continue to simmer for three minutes, uncovered.

Add the shrimps and simmer for another 3 minutes. Turn off the heat and add the spinach or kangkong. Cover to steam-cook the vegetables. Serve with fish sauce.  

Fish Ball Soup

Ingredients:

• 1/4 cup onions, chopped

• 1/4 tsp salt

• 1/8 tsp pepper

• 1 egg

• 6 cups chicken stock

• 4 green onions, chopped

• 1 egg, beaten

• 1 tbsp fish sauce

• 1 lb cod

Instructions:

You may use any white-fleshed fish. Fish should be cooked and flaked. Mix with chopped onion, salt, pepper and one egg. Form into balls.

Roll in a small amount of cornstarch. Bring stock to a boil. Drop in fish balls. Season with fish sauce and some pepper.

Just before serving mix in beaten egg and sliced green onions. Only use the green portion of the green onions.

Serve hot.  

Shrimp & Shiitake Mushroom Lumpia with Orange Chili Mint

Lumpia Ingredients

• 2 lb Diced Peeled Fresh Shrimp

• 2 c Chopped Shiitake Mushrooms

• 1/2 c Thin grated Carrot

• 2 oz Bean Sprouts

• 2 oz Shredded Kai -Choy Chinese Mustard

• 2 oz Shredded Won Bok Cabbage

• 1/2 oz Garlic Chopped

• 1/2 oz Chopped Lemongrass

• 4 ea Kaffir Lime Leaves

• 4 oz Cooked Long Rice Noodles

• 2 tb Chopped Fresh Mint

• 2 oz Chopped Fresh Cilantro

• 1/2 oz Fish Sauce

• 1 oz Oyster Sauce

• 1 tb Hot Chili Paste

• Sesame Oil

• Soybean Oil

• 24 Lumpia Wrappers

Sauce Ingredients • 3 Oranges • 2 c Rice Wine • 1/2 c Rice Vinegar • 1/2 Bottle Lingham Chili Sauce • Fresh Picked Mint Leaves

Directions

Lumpia: Stir fry at high heat in a equal parts sesame-soybean oil blend, ginger, garlic, lemongrass, carrot, cabbage, mustard, mushrooms, bean sprouts. Add the lime leaves, cilantro & mint and season with the oyster sauce, fish, soy and chili paste to taste, keeping the vegetables crisp. Set aside to cool.

Fold in the cooked rice noodles with the vegetable mixture. In a hot sauté pan stir fry the chopped shrimp in sesame-soybean oil with chopped ginger & garlic, finishing with the same seasonings of fish soy, oyster sauce & chili paste. Combine the shrimp with the vegetable/noodle mixture.

Assemble: On a lumpia wrapper, place a mound of the shrimp vegetable mix, brush the edges lightly with egg, then roll the mixture up folding in the edges to close the ends. Pan fry in soy bean oil til golden brown & crispy and drain well on paper towels.

Place the orange chili sauce on a plate and slice the rolls at an angle, arrange on the sauce & garnish with a spoonful of the diced fruit salsa, mint, cilantro and black seeds.

Sauce: In a sauce pan, add the wine, vinegar, oranges cut in half and squeezed (include rind & skin). Bring to a boil. Add the lingham chili sauce, simmer for about 5 minutes, and strain. Set aside warm. Serve immediately.  

Serves 24

Inihaw Na Bangus (Grilled Milkfish)

Yield: 4 servings

Ingredients

1 Whole bangus (about 2 lbs) or white fish, dressed

2 sl Lemon

1 ½ ts Salt Pepper

½ c Tomatoes, chopped

¼ c Onions, chopped

2 Green onions, chopped

Directions

1. With sharp knife, cut along back of the fish and remove the backbone. Rub fish inside and out with lemon slices, sprinkle with salt and pepper.

2. Mix tomatoes, onions and green onions. Stuff fish with the mixture through its back opening. Wrap in foil and grill over live coals until done. (about 15 minutes on each side).

3. Serve with lemon wedges or with a lemon juice and patis (fish sauce) dip.

Preparation and cooking time: 45 minutes Serves 4

Adobong Isda (Fish Adobo)

Ingredients:

• 3 cups green pepper

• 1 tbsp oil

• 5 tbsp white vinegar

• 4 garlic cloves, chopped

• 2 tsp salt

• 1/2 cup onions, chopped

• 1 bay leafs

• 1/3 cup water

• 1 lb fish fillets

Instructions:

Use any firm white fish. Cut fish into individual serving pieces and rub with salt. Fry the fish in hot oil until browned. Remove fish from pan.

Add garlic and onions to pan, cooking until onion is transluscent. Add bay leaves, peppers, and vinegar. Cook slowly until the peppers are tender. Add the fish and boiling water.

Simmer 5 minutes and serve hot. 6 servings  

Adobong Sugpo

Ingredients:

• 2 lbs shrimp • 3 garlic cloves, chopped • 1 cup red vinegar • 1 cup water • 1/2 tsp pepper • 1/4 tsp salt • 1 bay leaf • 2 tbsp oil

Instructions:

Peel and devein the shrimp. Put the shrimp, garlic, vinegar, water, pepper, salt, and bay leaf in a pot. Bring to a boil. Reduce heat and simmer for 2 minutes. Remove the shrimp and strain the liquid.

At this point, the traditional recipe would call for heating 1/2 cup of oil and mixing it with 1/4 cup of flour, To this add the strained cooking liquid and cook until thickened. Meanwhile stir-fry shrimp for 1 minute in 2 tbsp of oil. Serve on rice and top with thickened sauce.

6 servings  

Cardillo

Ingredients:

• 12 oz cod • 2 tbsp olive oil • 1 garlic clove, crushed • 1 medium onion, sliced • 2 medium tomatos, sliced • 1/2 cup water • 2 eggs, beaten

Instructions: Any firm white fish will do. Remove skin from fish fillets and cut into finger size pieces. Rub a little salt onto the fish. Heat olive oil in skillet and brown fish on both sides. Remove fish and set aside.

Brown garlic in remaining oil, and when golden, add tomatoes, and salt to taste. Cook until tomato is soft and pulpy. Then add water and simmer 3-5 minutes. Put fish into sauce and remove from heat. Add the beaten eggs.

Stir to heat through and serve immediately. 4 servings  

Escabeche

Ingredients:

• 12 oz red snapper • 1 tsp salt • 1/4 cup flour • 1/4 cup margerine, reduced fat • 1 cup green pepper, sliced • 1 large onion, sliced • 2 garlic cloves, minced • 1 1/2 cups water • 1 tbsp white vinegar • 1 tbsp sugar • 2 tbsp soy sauce • 1/2 tsp ginger

Instructions:

You can use a red or yellow capiscum in place of the green pepper if desired. Sprinkle fish with salt, and lighty flour. In large skillet, melt margerine, and brown fish on both sides.

To drippings in skillet, add onion, pepper, and garlic. sauté until golden. Next, stir in 1 tb. of flour, water, vinegar, soy sauce, ginger, and 1/2 ts of salt. Bring to a boil and return fish to the skillet. Cover and cook until fish flakes easily; 2-3 minutes. 4 servings  

Fish Escabeche

Lapu-Lapu, Apahap or Talakitok Escabeche

* 1 large fish (apahap, lapu-lapu or talakitok) * 1 large onion, thick slices * 2 red & green bell pepper, strips * 1 cup grated papaya (unripe) * 4 cloves garlic, crushed * 2 tbsp. ginger strips * 1 cup vinegar * 1/2 cup water * 1 tbsp. salt * 3 tbsp. sugar * 1 tbsp. cornstarch

Clean fish. Rub salt and let stand for 1-2 hours. Prepare vinegar sauce. Add salt and sugar to vinegar and boil. Thicken with cornstarch (dissolved). Blend well. Set aside. sauté' garlic, ginger strips, and onion. Add bell pepper and grated papaya. sauté' until half-cooked. Fry fish until golden brown. Place in serving dish and while still sizzling hot, top with sauté ed mixture and pour on the vinegar sauce. Serve at once.

Steamed Lapu Lapu

* 400 grams Lapu-lapu fish * 20 grams salt & pepper * 20 grams butter * 100 ml fresh milk * 12 pcs. Quail eggs * 60 grams sweet green peas (cooked) * 2 pcs. Calamansi * 30 grams flour

1. In a bowl, marinate fish in salt, pepper and calamansi juice for 20 minutes.

2. Steam fish for 20 minutes.

3. In a pan, melt butter over low heat, add flour and fresh milk and stir to thicken sauce.

4. Season with/ salt and pepper (do not boil).

5. Place fish on a platter and pour sauce over the fish.

6. Garnish with Quail eggs and sweet green peas.

7. Serve hot with steamed rice.  

Guinataang Hito

Ingredients:

• 2 lbs catfish • 2 tbsp olive oil • 3 garlic cloves, chopped • 1/8 cup onions, chopped • 5 tbsp cider vinegar • 1 1/2 tbsp soy sauce • 1 bay leaf • 20 oz can light coconut milk • 1/4 tsp salt, to taste • 1/4 tsp pepper, to taste • 2 hot red chile peppers, sliced

Instructions:

Wash the catfish and pat dry. Coat non-stick pan with spray oil and brown catfish on both sides. Remove from skillet. Heat olive oil and add garlic and onion. sauté over moderate heat until onion is soft. Add the vinegar, soy sauce, bay leaf, and coconut milk. Bring to a boil and cook for 3-4 minutes. Add the catfish and chiles. Season with salt and pepper. Simmer for another 2-3 minutes to allow flavors to blend.

Serve with hot rice. 8 servings  

Guinataang Hipon

Ingredients:

• 1 1/2 lbs shrimp • 16 oz can light coconut milk • 1 tbsp chopped garlic • 1 tsp fresh ginger, chopped • 1 tsp salt • 1/4 tsp pepper

Instructions:

Wash shrimp, but leave in shells. Put into a saucepan with coconut milk, garlic, ginger, salt, and pepper. Bring to a boil, stirring. Reduce heat and simmer uncovered for 15 minutes, stirring frequently.

Serve with hot white rice. 6 servings  

Tocho

Ingredients:

• 1 lb milk fish • 2 garlic cloves, minced • 2 tsp fresh ginger, chopped • 1 medium onion, sliced • 1 small tomato, chopped • 1 tbsp Oriental black bean sauce • 1 tbsp white vinegar • 3/4 cups water • 2 tsp sugar • 1/2 tsp salt • 2 tbsp oil

Instructions:

You may substitute Canadian whitefish for the milk fish, although many Oriental markets carry frozen milk fish Heat oil in non-stick skillet and brown fish on both sides. Remove from pan and drain on paper towels. Heat to moderate temperature and add garlic, onions, and ginger. sauté until the onion is soft.

Add the tomato and cook until soft. Add the bean sauce, vinegar, water, and sugar. Simmer for 2 minutes. Add salt to taste. Serve with rice. 4 servings  

Crabs in Coconut Milk (Guinataang Alimasag)

Ingredients:

2 tablespoons vegetable oil 3 cloves garlic, crushed 1 teaspoon ginger, minced 2 12-ounce cans coconut milk 6 whole blue or rock crabs, well cleaned or 1 pound crab legs 1 teaspoon salt 1/8 teaspoon ground white pepper 4 green onions, cut into 1-inch lengths

Heat the oil in a large pot and sauté the garlic and ginger. Add the coconut milk, bring it to a boil, reduce the heat and cook for 15-20 minutes or until the liquid is reduced by half, stirring occasionally. Add the crabs, salt and pepper to the pot and mix well. Cover the pot and cook for 5 minutes. Add the green unions and simmer for another 3 minutes or until the unions are just tender.  

Baked Tahong

Ingredients

1/2 kg. tahong, boiled with ginger 1 cup cheese, grated 2 tbsp. garlic, minced 1/3 cup mayonnaise 1/4 cup butter, softened dash worcestershire sauce dash of liquid seasoning 2 tbsp. hot sauce 1/2 cup bread crumbs

Procedure:

Open the boiled tahong. Lay out on trays for baking. Mix all the ingredients to together except breadcrumbs. Make a paste. Spoon and spread on tahong. Sprinkle with breadcrumbs on top.

Bake at 350 °F until breadcrumbs turn brown. Serve immediately ok in an oven: Broil the chicken 6 inches from the heat for 15 minutes. Brush with more olive oil, turn the pieces and cook for another 10 minutes, or until done.

To cook over charcoal: Grill the chicken pieces 4-6 inches over hot coals for 15 minutes. Baste with olive oil and cook the other side for 10 more minutes, or until done. Makes 4-5 servings.  

FISH TINOLA

1/2 kilo fresh fish 5 cups water 1 small piece crushed ginger 2 ripe tomatoes, sliced 3 long green peppers 3 green onions, cut-up salt to taste

Clean fish. Wash and slice into serving pieces. OR get "chowder pieces.". Place in a pot and add water, ginger and tomatoes. Cover and boil over high heat for 10-12 minutes. Add remaining ingredients and cook for 5 minutes. Serve hot with steamed rice.  

DAING NA BANGUS (Pickled Milk fish)

1 Bangus (milk fish), about 1 kg after cleaning 1/4 cup vinegar 2 tsp salt 1/2 tsp black pepper 2 cloves garlic, crushed but still with skin on 1/3 cup cooking oil

Procedure

1. Cut the fish lengthwise along the back, trying not to damage the skin. Place the fish in a shallow dish or marinating container, outer skin side down.

2. Combine the other ingredients, except the oil, and pour over the bangus Marinate in the refrigerator 1 day or at least overnight. Turn the fish over once to marinate the open side as well.

3. Drain the bangus Heat oil in a kawali or large frying pan. Fry the fish until golden brown. Serve with hot rice and atsara or eggplant salad. Good for a family of 4.

Adobong Pusit

1 lb. pusit/squid 1 1/2 tsp. salt 1 small bay leaf 1/4 tsp. pepper 3-4 cloves garlic, minced 1/3 cup vinegar 1 tsp. sugar 1/4 cup water 3 tbsp. cooking oil 1 small onion, thinly sliced

1) Pull out head, tentacles, innards and transparent ribs from the body of the squid.

2) Cut off tentacles just above the eyes and discard innards and transparent ribs.

3) Wash and drain bodies and tentacles.

4) Combine salt, pepper, garlic, vinegar, water, sugar and bay leaf. Marinate squids in this mixture for 1 hour. Drain. Save marinade

5) Sauté onions in hot oil.

6) Add drained squids, sauté until the juices evaporates (about 10-12 minutes).

7) Strain marinade, add to sauté ed squids.

8) Let simmer for about 15 minutes.  

Rellenong Bangus Stuffed milk fish

* 1 large size bangus * 1 onion, chopped finely * 4 cloves garlic, minced * 1 small size carrot, small cubes * 1 box raisins (optional) * 2 tomatoes, chopped * 1 raw egg, large * 1 tsp vetsin * 1 tsp salt * 1/2 tsp Worcestershire sauce * 1 green bell pepper, chopped finely * 2 tbsp flour * cooking oil for frying

Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding. Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck. Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish.

If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.

Marinate skin and head of the fish with soy sauce and calamansi juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat. sauté garlic until brown. Add onion and tomatoes.

Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins. Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or aluminum foil. Fry. Cool before slicing. Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.  

Camaron Rebosado Shrimp dish

1 kg medium to large size shrimp * 1/2 cup all-purpose flour or 1/2 cup of ground pork * 1/2 cup cornstarch * 2 eggs (medium size) * 1 tsp baking powder * 1/4 tsp baking soda * 1/4 cup water

Wash and unshell shrimps. Remove head but leave tail intact. Cut a slit on the back. Marinate in salt, vetsin, and a few drops of calamansi juice.

Mix all ingredients until smooth. Dip shrimps in this dough and drop one by one in boiling oil. If you want 'double-size' shrimps, after cooking halfway, dip again in dough and fry. Hold shrimps by the tail while dipping (first step) to be able to to take it out in oil and coat again with dough. Serve with sweet sour sauce or soy sauce with calamansi juice.  

Adobong Pusit

Ingredients

o ½ kg Small fresh squids o ½ cup Native vinegar o 10 Cloves garlic o Salt and pepper to taste o 1 md Onion, sliced o 2 md Tomatoes, chopped o Extra salt and pepper for seasoning o 1 tsp Vet-sin (monosodium glutamate) (optional)

Directions

Wash the squids very well. Remove the long thin membrane in the head and slit the eyes to bring out the ink. Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper. Cover and cook slowly until the squids are tender. Cut cooked squids into 1/2 inch slices crosswise.

Crush remaining garlic and sauté in a little lard in another pan. Add the onion and tomatoes and cook until tomatoes are very soft. Add the squids and the liquid in which they were boiled. Simmer for 7 minutes. Season with salt, pepper and vet-sin (optional).  

Yield: 2 servings

Baked Tahong Baked mussels with cheese

* 1 kilo fresh large tahongs * 1/2 cup butter or margarine * 5 cloves garlic, minced * 1/2 cup grated cheese * 1/2 cup bread crumbs

Place tahong on a pan (no water), cover and cook over moderate heat. When shells open up, drain. Remove top shell. Melt butter, add minced garlic. Stir for 3 minutes.

Brush each tahong meat with butter-garlic mixture, top with grated cheese and cover with bread crumbs. Arrange tahong on a baking sheet. Bake in pre-heated oven with a low heat (250F). Bake for 10 - 15 minutes.

Lobster Termidor

* 4 pcs. large prawns * 2 tbsp. butter * 2 tbsp. flour * 1 cup evaporated milk * 1 tsp. salt * 1 tsp. vetsin * 3/4 cup grated cheese * 1 tsp. calamansi juice * 2 tbsp. bread crumbs * 1 egg yolk * 1 medium sized onion, finely chopped

Cook prawns in a little water over low fire for 1 hour. Cut shell at the back and scoop out meat. Set aside the shell. Chop meat coarsely. sauté onion in butter, lower heat and add flour. Stir well. Remove from heat and gradually add milk, egg yolk (slightly beaten), and half of the grated cheese.

Season with salt, vetsin, and calamansi juice. Lastly, add the prawns meat. Continue cooking until mixture thickens. Fill prawns shell with cooked mixture, top with bread crumbs and the remaining grated cheese. Bake in preheated oven (375 F). Bake for 20-30 minutes or until topping becomes golden brown.