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Adobong Baboy sa Mantika

Recipe Ingredients:
Baboy
Suka
Paminta
Bawang
Mantika
Asin

Cooking Instructions:
Hugasan ang baboy. Ilagay sa kawali na may tubig at palambutin kasahog ang sumusunod: suka, bawang, paminta at asin. kapag malambot na ang baboy at natuyuan na ang kawali, lagyan ng konting mantika at iprito ang baboy hanggang maging golden brown.

Serving:
Masarap itong i-ulam kasabay ng paksiw na isda.

 Tilapia w/ pineapple

Recipe Ingredients:
1 tilapia(whole and cleaned),thawed
1 can (225g) pineapple
2 tbsps soy sauce
2 sprigs green onions
2 cloves garlic
1 red bell pepper
 
Cooking Instructions:
1.preheat the oven at 180°c.

2.chop the bell pepper(remove seeds and crown), garlic, pineapple, and green onions.

3.mix the soy sauce with the pineapple, garlic, and bell pepper.

4.arrange the tilapia on a spacious sheet of aluminum foil. make 3 incisions in the body (both sides) and rub with sauce. pour the remaining sauce over the fish.

5.fold up the aluminum foil, and place in the oven. roast for approximately 30 minutes.

garnish with green onions and serve with rice. 

Recipe Ingredients:
4 Kilos Mussels (choose the large and plump ones)
4 Big Heads, Garlic, finely chopped
 3 Large Onions, finely chopped
3/4 Butter
1 whole Cheese, grated

Cooking Instructions:

Mussel Preparation:
Clean the mussel shells well. (This recipe is a shell-licking delight!)Place in a casserole 'without water' and simmer over medium fire. (Adding water will only extract the juice and flavor of the mussels) Mussels are ready when shells are opened. Remove from heat. One by one, take off the empty half of the shell, leaving only the shell with the mussel flesh. Set aside.

Prepare the pan. (Pan should be big enough for stir-frying the mussels)

Melt butter in the pan over 'slow fire only' to avoid deep browning and burning. Add the garlic until slightly brown. Stir in the onions. Mix in the mussels with their shells.

Keep on stirring.

IMPORTANT: Make sure the mussel flesh is fried in butter for sufficient flavor. Add more butter if needed but do not 'drown' the mussels. Just make sure the flesh will absorb enough butter for frying and for flavor. Stir constantly to avoid the shells from sticking in the pan.

Little by little, mix in the grated cheese until all shells are covered. Stir constantly to avoid browning and burning of the cheese. By this time, the butter should have been absorbed by the mussel flesh. The cheese will melt and should stick to the shells for shell-licking delight. Add more cheese, if desired, but with caution: Overly cheesed mussels become too salty. Keep on stirring, allowing the cheese to stick to the mussels. Remove from heat before cheese starts to brown. 

Serving Suggestions:
One by one, place the mussels in a platter in a patterned design. Use the shape of the shell as your guide.

(During stir-frying, some mussel flesh will be removed from their shells. Place them again inside their shell before putting in the platter.)

Serve while still hot. Serving after cooled hardens the cheese and dries up all the juice of the mussels. 

Recipe Ingredients:
1/2 pound fresh fish fillet( Any kind of Fish )Cut into bite size cubes
4 table spoons lemon juice
5 cloves of garlic minced
2 pieces siling mahaba chopped
1 midium 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 venigar
2 midium sized cherry tomatoes chopped
salt and pepper to taste
 
Instructions:
Marinade fish in coconut venigar for at least 30mins to an hour, Drain, then combine with all ingredients....
let stand refregerated for about another 30mins to an hour, then serve with your favorite drink.....

Recipe Ingredients:
4 cloves garlic minced.
1/4 cup lemon juice.
1/4 cup soy sauce
1 tsp salt
1/2 tsp fresh ground black pepper.
4 midium sized bangus (Butterflied)
Proportional oil for frying. 

Instructions:
(1)Mix all ingridients.
(2)soak butterflied bangus in mixture for 30 minutes, or for best result, soak overnight.
(3)Pat dry with papper towel, then deep fry or pan fry if you don't have a deep fryer.
(4)Serve with fried rice or plain white rice.

Recipe Ingredients:
1/2 kilo fresh alamang
1 tablespoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 eggs, slightly beaten
1/3 cup finely chopped green onions
2 teaspoons finely chopped siling labuyo (optional)
oil for frying
Sweet and Sour Sauce:
1/4 cup vinegar
1/2 cup sugar
1 1/2 tablespoons soy sauce
1/3 cup catsup
1 cup water
3 tablespoons oil
1/2 cup sliced carrots
1/2 cup diced carrots red bell pepper
1 thumb-size ginger, cut into strips
1/4 cups sliced sweet pickles
3 stalks leeks, cut into 1 inch pieces
2 tablespoons cornstarch dissolved in 2 tablespoons water
 
Instructions:
Wash and clean alamang. Drain very well then add the rest of the ingredients. Heat oil in a saucepan. Shape the shrimp mixture into balls then drop into the hot oil. Fry until brown.

Prepare Sauce: Combine vinegar, sugar, soy sauce, catsup and water. In a saucepan, heat oil and stir-fry vegetables for 2 minutes. Pour in vinegar mixture. Boil for 1 minute then thicken with dissolved cornstarch. Season to taste. Serve with shrimp balls.