Tinolang Tulya or Clam Stew

Ingredients

•3 cups shelled clams
•salt or patis and freshly ground pepper to taste
•1 cup unripe papaya or wintermelon, cut into 2-inch pieces
•2 pieces ginger-root strips, cut julienne-style
•1 pound spinach or watercress
•5 cups water

METHOD

1.Set down the clams in a bowl of water for 10 minutes. Bring the water and ginger to a boil in a medium saucepan.
2.Add the clams and fruit and simmer for 15 minutes or until clams are tender. Flavor with salt or patis and pepper to taste.
3.Turn off heat and add spinach or watercress. Serve hot. Serves 4 to 6.

Adobong Pusit

Ingredients

•1 pound medium-size squid
•1/4 cup soy sauce or salt
•1/2 cup white vinegar
•1/4 cup chopped onion
•2 cups cubed red, ripe tomatoes
•1 cup water
•2 tablespoons vegetable or corn oil
•freshly ground pepper to taste
•1 head garlic, minced

METHOD

1.Wash and clean the squid thoroughly, removing the cattle. Put squid in a saucepan (not aluminum) with the vinegar, garlic, pepper, soy sauce or salt and water.
2.Cook over low heat until squid is tender, making sure it does not get overcooked and rubbery. Drain and set aside the squid broth.
3.Heat oil in another saucepan and stir fry the cooked garlic until brown, onion until transparent and tomatoes until soft.
4.Add the squid and simmer for 3 minutes. Transfer squid broth over mixture and bring to a boil. Serve hot. Serves 4.

Baked Fish

Ingredients

•6 to 8 fillets of lapu-lapu (red snapper or grouper may be substituted)
•1 teaspoon lemon juice
•1/3 cup olive oil
•1 tablespoon finely minced parsley
•1 whole onion, finely minced
•1/2 cup pimento cut into strips
•1 tablespoon bread crumbs
•1-1/2 cups fresh chopped tomatoes, with skin and seeds
•salt and freshly ground pepper to taste


METHOD

1.Preheat oven to 350 F. Season the fillets with lemon juice, salt and pepper and place in a shallow glass pan. Set aside.
2.Heat olive oil in a medium skillet. Stir fry onions, tomatoes and pimento until a sauce-like consistency is obtained.
3.Transfer the sauce on the fish. Sprinkle the fish with parsley and bread crumbs. Bake at 350 F. for 25 minutes. Serve hot. Serves 4.

Rellenong Alimango or Stuffed Crab

Ingredients

•6 crabs, boiled in 2 quarts of water and 2 cups of white vingar until their shells turn red
•1 cup fresh chopped tomatoes
•1 cup diced potates
•3 eggs, beaten
•1/2 cup bread crumbs
•1/2 cup minced onion
•3 tablespoons vegetable or corn oil
•salt and freshly ground pepper to taste

METHOD

1.Remove crabmeat from shells. Flake evenly. Set aside.
2.Fry potatoes in oil in a medium skillet. Remove from pan and set aside.
3.Stir fry onion and tomatoes fro 2 minutes. Add crabmeat and potatoes.
4.Flavor with salt and pepper. Set aside.
5.Wash the crab shells. Moisten with beaten eggs and fill with the mixture.
6.Pack each shell firmly. Dust the top of stuffing with bread crumbs and dip in beaten eggs. Fry bottom side down in hot oil.
7.Seam top with hot fat until top puffs up and turns golden brown. Drain and serve hot. Serves 6.

Adobong Hito or Catfish

Ingredients
•2 pounds catfish
•salt and freshly ground pepper to taste
•2 tablespoons finely minced ginger
•1 cup white vinegar
•4 tablespoons vegetable or corn oil
•1 tablespoon finely minced garlic

METHOD

1.Soak fish in ginger, garlic, vinegar, salt and pepper for 3 hours.
2.Take the garlic bits from the marinade and fry in oil until golden brown.
3Add the fish and the marinade. Bring to a boil and simmer for 10 minutes, turning fish several times. Serves 4.

Guisadong Talaba or Sauteed Oysters

Ingredients

•2 tablespoons cooking oil
•1 teaspoon minced garlic
•1/2 cup chopped onion
•1/2 cup cubed red ripe tomatoes
•2 cups shelled oysters
•salt or patis and freshly ground pepper to taste

METHOD

1.Heat oil in a skillet.
2.Stir fry garlic until light brown and onion until transparent.
3.Add tomatoes. Cook for 3 minutes.
4.Add oysters.
5.Simmer for another 10 minutes.
6.Flavor with salt or “patis” or you can also add freshly ground pepper for added flavor.

Baked Talaba or Baked Oysters

Ingredients
•2 kilos fresh oysters
•1/2 cup grated cheese
•1/4 cup minced fried garlic
•pinch of pepper
•1/4 cup melted butter

METHOD

1.Open oysters.
2.Clean the part with the meat and throw away the other shell.
3.Top each shell with cheese, garlic, and butter then add with a dash of pepper.
4.Bake for 15 minutes at 350°F or until golden brown.
5.Serve hot.

Kinilaw na Isda

Ingredients

•1/2 pound fresh fish fillet ( Any kind of Fish ) Cut into bite size cubes
•5 cloves of garlic minced
•2 pieces long red pepper chopped
•1 medium size yellow, red or white onion sliced into thin rings
•1 scallion chopped
•3-4 stalks of green onion chopped
•1 small piece of ginger root minced
•1/2 cup coconut vinegar
•2 medium sized cherry tomatoes chopped
•salt and pepper to taste

METHOD

1.Marinade fish in coconut vinegar for at least 30mins to an hour
2.Drain and combine with all ingredients
3.Let stand refrigerated for about another 30mins to an hour.

Fried Calamares

Ingredients

•1/3 kilo squid rings
•2 packs Pepper
•1 cup flour
•2 cups oil
•2 egg whites

METHOD

1.Divide flour into 2 portions.
2.Add 2 packs Pepper to 1 portion.
3.Rub squid rings into plain flour then dip in egg white then coat each ring with flour mixture.
4.Deep fry coated squids until golden brown.
5.Serve with dip. For the dip just mix 3/4 cup mayonnaise and 1 pack Garlic chips

Sinigang na Bangus

Ingredients

1 piece large bangus, cleaned and sliced into serving pieces
2 pieces tomatoes, quartered
2 medium eggplants, cut into serving pieces
5 pieces string beans, cut into serving pieces
2 cups kangkong leaves
1 teaspoon salt
1 small ginger, sliced
1 medium onion, sliced
5 cups water
1 small pack tamarind powder

METHOD

1. Bring water to a boil together with the ginger in a casserole.
2. Add the bangus, tomatoes, and onion and simmer for 10 minutes.
3. Add the tamarind powder and salt to taste.
4. Add the eggplant and string beans and simmer for another 5 minutes.
5. Remove from heat, add the kangkong leaves, and let stand covered for 5 minutes.
6. Serve hot.