Misu with Tomato Sauce Recipe

Misu with Tomato Sauce Ingredients

• 2 tbsps. misu (soybean curd) 
• 1 tbsp, lard 
• 1 tsp. minced garlic 
• 1/4 sliced onion 
• 4 medium-sized tomatoes, slicet Salt to taste  

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How to Cook Misu with Tomato Sauce
Saute garlic in lard, and when brown, add onions. Add tomat and cook about three minutes. Add misu and mash mixture wi the back of the stirring spoon. Cook for about three more minut Season to taste. Serve with Pesang Dalag.

Labong Guisado Recipe

Labong Guisado Ingredients:

• l cups labong
• 1 cup pork, sliced thinly
• 1/2 cup shelled shrimps
• 1 cup shrimp juice
• Salt and toyo to taste
• 3 tbsps. shortening
• 1/2 cup chopped onion
• 1/2 cup sliced tomatoes
• 2 cloves garlic, chopped

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How to Cook Labong Guisado
Rinse labong in water and salt. Squeeze out the water. Set aside. Saute garlic, onion, and tomato in shortening. Add the pork then the shrimps and cook well. Season with salt and toyo then add the shrimp juice and stir constantly until it boils. Add the labong and continue cooking until labong is tender.

Kinunot Recipe (Bicol Style)

Kinunot Ingredients

• 2 cups, chopped santol 
• Bagoong to taste
• 1/2 cup pork, cut in small pieces
• Hot pepper (labuyo) to taste
• 2 cups coconut milk

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How to Cook Kinunot
Chop peeled santol meat, fine. Cook with the rest of the ingredients until most of the coconut milk has evaporated and the mixture almost dry.

Kinchay Guisado Recipe

Kinchay Guisado Ingredients

• 1 cup kinchay, cut into 1 inch length
• 1 cup fresh green peas (sitsaro)
• 1 cloves garlic, chopped
• 1/2 cup sliced onion
• 1/2 cup chopped tomatoes
• 1 cup shrimps, shelled
• 1 cup shrimp juice
• 1/2 cup cubed tokua, fried
• 2 tbsps. cooking oil
• Salt and pepper to taste

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How to Cook Kinchay Guisado
Saute garlic in oil until light brown. Add onion and when it turns transparent, add tomatoes. Simmer 2 minutes then add shrimps. When shrimps turn light pink, add the shrimp juice and bring to a boil. Lower heat and allow to simmer about 3 minutes. Add salt and pepper to taste. Add the peas and kinchay and continue cooking only until vegetables are cooked but still crisp and green. Add fried tokua and correct seasoning.

Kilawin Talaba Recipe

Kilawin Talaba Ingredients

• 1 cup shelled oysters
• ½ cup vinegar (add water if it is too sour)
• 5 native onions (peeled and cut into rounds)
• 2 cloves garlic (pounded)
• 5 pepper-corns (pounded)
• Salt to taste

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How to Cook Kilawin Talaba
Marinate the oysters with the rest of the ingredients for about 2 hours. Then bring to boiling point. Remove from heat. Serve cold.

Kilawin Recipes

Kilawin Ingredients:

• 1 cups pig’s liver, sliced
• 2 cups pork, sliced and boiled until tender
• 1+ tsps. black pepper
• 4 tbsps. lard
• 6 segments garlic, pounded
• 1 regular sized onion, sliced
• ½ cup native vinegar
• ½ cup water in which pork was cooked 
•  Salt to taste

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How to Cook Kilawin:
Soak liver in vinegar, salt and pepper for 5 minutes. Saute the garlic in lard until light brown. Add the onion, continue sauteing until the onion is done. Add the sliced liver, stirring the mixture for about 3 minutes and pressing the pieces of liver with the back of a wooden spoon to express the juice while frying. Add the pork and cook about 2 minutes, stirring in the same manner while cooking. Season with pepper and salt to taste, Add vinegar diluted with the water. Let simmer for at least 3 minutes.

Burong Mostaza with Egg Recipe

Ingredients:

• 1/2 cup sliced Burong Mostaza 
• 3 eggs 
• 1/4 cup sliced tomatoes 
• 1/4 cup sliced onion 
• 2 tablespoons cooking oil 
• 3 cloves garlic, crushed 
• Salt and pepper

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How to Cook Burong Mostaza with Egg
Saute in oil the garlic until light brown. Add onion and when it has turned transparent, add tomatoes and cook about 2 minutes. Add burong mostaza and beaten eggs and salt and pepper to taste. As soon as eggs are set, remove from heat and serve.

Hito With Coconut Milk Recipe

Ingredients:

• 3 medium-sized hito
• 1-1/2 cups coconut milk
• 1/2 cup sliced onion
• Salt to taste
• 3 tablespoons cooking oil
• 5 cloves garlic, chopped

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How to Cook Hito With Coconut Milk
Clean the fish very well and cut to desired pieces. Set a. Brown garlic, in oil, add onions. When onions are transparent coconut milk and bring to boil. Add the fish and salt. Cover simmer until coconut milk turns oily. 1 big baiigus 1 onion, chopped 2 tomatoes, chopped Salt and pepper to taste Clean the fish. With a sharp knife cut along the b& remove backbone. Mix chopped onion, tomatoes and seasot: stuff the fish with the mixture. Wrap in banana leaf and brm. with calamansi halves.

Bangus in Soy Sauce Recipe

Ingredients: 

• 1 medium-sized bañgus 
• Salt and pepper 
• Fat for frying 
• 1 small onion, sliced 
• 2 tablespoons soy sauce 
• Juice of 3 calamansi

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How to Cook Bangus in Soy Sauce:
Clean the bañgus well. Slice into serving pieces. Rub with salt and pepper and let stand about 1 hour. Fry in fat to cover. Set aside. In about 2 tablespoons of fat, saute the onion, then add soy sauce and the juice of calamansi. Pour over fried fish.

Crabs in Coconut Milk - 2 Recipe

Ingredients:
6 fresh crabs
2 cups diluted coconut milk
Salt to taste
Pepper
1/4 cup young pepper leaves

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How to cook:
Wash the crabs well. Cut into halves. Cook in diluted coconut milk. Add pepper leaves. Season witg salt and pepper.

Calamares Rellenados Recipe

Removes head, tentacles and ink bags of several medium sized squid or calamares. Clean and season the cavity with a little salt.

Stuff the cavities with the following.

Calamares Rellenados Recipe

 

Ingredients:

½ cup boiled shrimps chopped fine

½ cup chicken and pork meat,chopped fine

1 small onion,minced

½ cup soft crumbs soaked in milk

1 or 2 eggs

salt and pepper to taste

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How To Cook:

Mix ingredients in the order given and stuff squids' cavities well up to neck. Replace heads and sew in place. Place squids in a shallow pan, cover with a mixture of 2 cups water, 2 tablespoons vinegar, 1 tablespoon toyo sauce, 4 tablespoons shortening, chopped garlic, chopped onions and chopped tomatoes. Salt to taste. Simmer gently until calamares are cooked and liquid reduced to almost half. Remove stuffed squids and serve with sauce strained over them.

Lumpia with Peanuts Recipe

Lumpia with Peanuts Ingredients

• Lumpia with Peanuts Ingredients 1/4 kilo pork, sliced
• 1/2 cup shrimps (shelled)
• 1/2 head small cabbage (cut fine)
• 1 small onion, sliced
• 3 cloves garlic, chopped fine
• 1 cup ground peanuts
• 2 tbsps. toyo (soy sauce)
• 1 small bundle kinchay
• 2 medium-sized carrots (diced)
• 2 medium-sized yellow camote (diced)
• 1 cup habichuelas (sliced)
• 3 tbsps. lard
• 1 cup shrimp juice from pounded shells and heads of shrimps
• 2 squares tokua (diced)
• Lumpia wrappers or Lettuce leaves

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How to Cook Lumpia with Peanuts
Extract the fat from the pork. Saute garlic, onion and tokua. Add the pork, shrimp, then the shrimp juice. Simmer and then add habichuelas, carrots. cabbage and yellow camote. Season with toyo and cook until done. Set aside in a platter to cool. Add the kinchay, sprinkle half of the amount of ground peanuts and wrap in individual wrappers with lettuce. Before closing each wrapper sprinkle about 1 teaspoon more of peanuts into each. Wrap and serve with lumpia sauce.

Lumpia with Papaya Recipe

Lumpia with Papaya Ingredients

• 3 cups green papaya, shredded to long, narrow pieces
• 1/2 cup pork, sliced to small pieces
• 1/4 cup shrimps, sliced
• 2 segments garlic, chopped fine
• Lumpia wrappers
• 2 tbsps. onion, sliced
• 2 tbsps. lard
• 1/4 cup broth or shrimp extract
• Salt and toyo to taste
• Achuete coloring
• Lettuce

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Mash papaya with salt and squeeze dry after washing off salt. Saute garlic in 2 tablespoons lard; add onion, pork, and shrimps, and continue sauteing until meat is cooked. Stir in the shrimp extract. Boil. Add papaya and cook until papaya is tender. Add toyo and salt to taste and achuete coloring and mix well. Wrap in lumpia wrappers with lettuce just before serving, and serve with sauce,

Lumpia Labong (Bamboo Shoot) Recipe

Lumpia Labong (Bamboo Shoot)Ingredients

• 1/ kilo pork
• 5 bean cakes (tokua)
• 1 big onion
• 6 cups labong (boiled)
• 1/2 kilo shrimps
• 3 teaspoons pimenton
• 6 cloves garlic
• Salt and pepper to taste
• Lumpia wrappers
• 1 tbsp. lard
• Fresh lettuce

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How to Cook Lumpia Labong (Bamboo Shoot)
Slice the pork, shrimps, into pieces. Save the juice from the heads and shells of the shrimps. Chop the labong, Saute the garlic, onion and pimenton and add the meat and shrimp slices. Add the sliced and fried tokua then the shrimp juice. Simmer a few minutes then add labong. Season to taste and cook until tender. Wrap in lumpia wrappers and lettuce and serve with sauce.


LUMPIA SAUCE 
Mix together:

• 3 tablespoons cornstarch 
• 1/3 cup brown sugar 
• 1/4 cup toyo sauce and 
• 1-1/2 cups water. Strain if lumpy 
• 1 head garlic 
• 1 tbsp, fat 

Fry until brown segments of macerated garlic. Remove the garlic. Into the heated fat pour slowly the sauce batter, stirring constantly until mixture thickens. Top with fried garlic.

Lumpia (Bangus) Recipe

Lumpia (Bangus) Ingredients 

• 2 medium-sized bangus
• 1 small onion
• 1 small box raisins 
• Lard for frying
• 3 small tomatoes
• 1 tsp, pounded garlic
• 25 big lumpia wrappers
• Salt and pepper to taste

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How to Cook Lumpia na Bangus
Clean the fish and parboil. Remove the flesh from the bones and set aside. Cut tomatoes into small pieces and cut the onion lengthwise. Saute garlic, onion and tomatoes. Add bangus meat and raisins. Season with salt and pepper. Set aside and cool. Wrap by tablespoons in lumpia wrapper and fry in deep hot fat until golden brown. Drain in absorbent paper and serve hot with sweet sour sauce.

Guinataang Hipon Recipe

Ingredients:
1 cup live shrimps
1 coconut
1/2 cup sili leaves
Salt and pepper to taste

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How to Cook:
Extract coconut milk, using 1 cup water. Trim heads of shrimps and wash well.
Boil coconut cream. Add shrimp and seasoning and simmer in 2 minutes. Add sili leaves and remove from heat. Serve hot.

Fried Shrimp Recipe

Try this simple and easy recipe for cooking Fried Shrimp. It is one of tge easiest recipe to cook when you're really hungry. 

Ingredients:

12 large shrimps

1/2 cup water

Salt to taste

Cooking oil for frying

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How to Cook:

Place shrimps in deep pan with water and salt to taste and cook covered until shrimps turn pinj and water evaporates. Add cooking oil, about 2 tbsps., and stir shrimps to cook them evenly. Serve with fresh sliced tomatoes and onions seasoned with vinegar and salt.

Fish with Mostaza Recipe

Ingredients:
2 cups fillet of apahap or any white-meat fish
1 cup fresh mostaza leaves cut into two
1/2 cup water
3 tbsps. cooking oil
2 tbsps. tausi
1/4 cup green onions, young and white bulbs
2 tbsp. cooking oil

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How to cook:
Heat the oil, saute the fish them add the mostaza leaves, onions and tausi. Add water. Cover and cook over low heat until vegetables are crip-tender. Serve hot.

Fish Sarciado Recipe

Ingredients:
1 kilo fish, apahap, bakoko or lapu-lapu
Salt and pepper to taste
Cooking oil for frying
3 cloves garlic, chopped
3 tbsps. cooking oil
1/2 cup finely chopped onions
1-1/2 cup finely chopped ripe tomatoes
2 tbsps. green onions, cut fine

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How To Cook:
Clean fish and rub with salt and pepper. Set aside an hour, then drain well.
Heat oil (sufficient to cover fish) in frying pan. Fry fish whole over medium heat until it is a light brown, not overcooked. Place on serving platter.
Sauté garlic in 3 tbsps. cooking oil until light brown. Add onions and cook only until transparent. Add tomatoes and continue cooking over low heat, covered, stirring occasionally until the mixture is the consistency of ketchup. Season to taste with salt and pepper. Remove from heat and pour over fish. Garnish with green onions.

Fish Fritters Recipe

Ingredients:
1 cup dilis (fresh)
1/4 cup green onion
2 eggs well beaten
6 tbsps. cornstarch
Salt and pepper to taste
Oil for frying

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How to Cook:
Wash dilis and remove the bones. Season with salt and pepper. Beat the eggs. Add the cornstarch and blend until a smooth paste is obtained. Add the fisg and mix well, then add the green onion cut into rings. Drop in hot oil by spooful. Cook until brown and crisp.