BEEF ADOBO

TORTANG TALONG (EGGPLANT OMELETTE )

HOT AND SPICY GINATAANG SITAW-KALABASA WITH SHRIMPS

SINAING NA ISDA

CHICKEN MENUDO

BEEF SISIG

RECIPE:


1 kilo pisngi ng baka
1/2 kilo liver
hot chilli (depends on your taste)
2 onions,minced
5 cloves garlic,minced
4 Tbsp soy sauce (depends on your taste)
4 Tbsp vinegar(depends on your taste)
1 Tbsp powder seasoning
1 Tbsp vegetable oil
1 tsp fresh ground pepper
1 egg,optional
lemon juice
sizzling plate



Wash and cleaned beef's meat and liver.
Pressure cook meat about 10 minutes.
Rub liver with salt and pepper,set aside liver
Drain beef's meat and rub with salt and pepper.
Grill both beef's meat and liver until  cooked.
After cooking,minced everything and mix.
In a non stick pan,saute garlic and onion in oil.
Add the mix beef's meat and liver.
Cook until the meats starts to crisp a bit.
Add soy sauce,vinegar,powder seasoning and pepper.
Checking seasoning according to your taste.
Remove from heat,add the minced chili if using.
Transfer into a sizzling plate.
Add the egg after removing from heat.
A squeeze  of lime for extra flavoring(depends on you).
Serve hot.

BEEF STEAK WITH MUSHROOM IN OYSTER SAUCE

SPICY FRIED FISH FILLET IN OYSTERED CABBAGE

SPICY BEEF ADOBO TWIST

BEEF'S LIVER WITH MUSHROOM AND AMPALAYA

TUPIG OR BUYOS

BEEF STEAK IN GARLIC - BUTTER SAUCE

RECIPE:


1/2 k beef,thinly sliced
1/4 c light soy sauce
1 Tbsp sugar
1 bell pepper,diced
1 onion,cut into wedges
5 cloves garlic,minced
1 Tbsp oyster sauce
1 sachet powder seasoning
2 Tbsp cornstarch
2 Tbsp melted butter
1 1/2 c water or beef broth
cooking oil for frying


Marinate beef in soy sauce and sugar about 15 minutes,set aside.
In a wok,fry beef in cooking oil until all sides becomes brown.
Add bell pepper and onion,stri fry with the beef about 2 minutes.
Transfer into plate,set aside.
In the same wok,disregard the used oil.
Put melted butter,stir fry garlic then add cornstarch.
Stir every now and then until cornstarch become light brown.
Add water,bring to a boil and stir- in the powder seasoning.
Wait until the sauce thicken a little bit.
Check seasoning and serve the beef mixed with the sauce.

KARE - KARE

RECIPE:


1/2 k oxtail,cut into serving pieces
1/2 k beef's tripe,cut of your choice

4 eggplants,sliced in 1" thick
2 bundles pechay,cut of your choice
1/2 k string beans, cut 2" long
1 banana heart,cut in lengths,boiled

2 onions,chopped
1 head garlic,minced
1 packet annatto powder
1 c peanut butter
1/4 c grounded toasted rice
1 pouch of mama sita's kare kare mix
patis,approximately
bagoong alamang guisado
cooking oil


Boil oxtail and tripe,disregard first broth.
Pressure cooked oxtail and tripe w/ peeled garlic for 35 minutes,set aside.
In a shallow saucepan,saute garlic and oinon,add oxtail and tripe.
Stir fry about 5 minutes,season with pepper,patis and bouillon cube.
Cook about 3 minutes,pour in broth form the meat.
Allow to simmer for 15 minutes or until meat is tender cooked.
Add annatto powder,mama sita's kare kare mix and ground toasted rice.
Then the peanut butter,stir and so well blended,add in tha vegetables accordingly.
Will go to string beans,eggplant,banana heart and pechay.
Cook abot 5 minutes or until vegetables are cooked tender.
Stirring it lightly,check seasoning according to your taste.
Serve immediately with baggoong guisado.

For the bagoong Guisado:


1 bottle bagoong alamang
5 tomatoes,diced
2 onions,chopped
1 head garlic,minced
2 Tbsp cooking oil

Saute garlic and onion,add tomatos.
Stir cooked about 10 minutes or until tomatoes are cooked.
Add bagoong alamang,cook for another 5 minutes.
When done,serve with the kare kare.

CHICKEN CURRY

RECIPE:

1 k chicken,cut into serving pieces
2 c coconut milk
1/4 c curry powder
1 bell pepper red,sliced
2 potatoes,diced
1 tsp ginger,minced
1 onion,chopped
2 Tbsp fish sauce
1/4 tsp ground pepper
1 chicken bouillon cube
1 tbsp cooking oil


In a saucepan,saute garlic,onion and ginger.
Drop in chicken,stir fry until chicken changes color.
Season with pepper and fish sauce,let sit the flavor into the chicken.
Add curry powder,stir cook about 3 minutes,pour -in coconut milk and chicken bouillon.
Simmer,add potatoes cook about 10 minutes or until chicken and potatoes is tender cooked.
Wait until sauce is thickens too,drop in bell pepper and cook 2 minutes.
Check seasoning according to your taste.
Serve immediately.

FRIED FISH FILLETS WITH OYSTERED VEGETABLES

RECIPE:


1 k fish fillet,cut into serving pieces(marinated with lemon juice & 2 Tbsp light soy sauce)

1/4 k cabbage,cut of your choice
2 carrots,cut of your choice
2 potatoes,cut of your choice
2 stick celery,chopped
4 cloves garlic,minced
1 onion,chopped
1/2 tsp ground pepper
1 Tbsp patis
2 Tbsp light soy sauce
1 tsp powder seasoning
3Tbsp oyster sauce
1/4 c water
3 Tbsp cooking oil


Prepare marinated fish,drained,floured(1 c cornstarch) & deep fry until light brown,set aside.
In a wok,put 3 Tbsp cooking oil,saute garlic and onion,add vegetables accordingly.
Stir fry 2 minutes,season with pepper,patis and light soy sauce,add water.
Continue to stir fry until veggies is cooked  through,so is still somewhat  firm.
Add powder seasoning,and stir in oyster sauce then check seasoning.
Put fried fish fillets,and toss lightly then transfer into serving plate and serve.

LENGUA ESTOFADO

RECIPE:


1 k ox tongue,boiled,cleaned and sliced thinly(pressured cooked 30 minutes)
2 pcs saba,cut diagonally and fried
2 potatoes,sliced and fried
5 cloves garlic,minced
onion,chopped
2 tomatoes,ripe,chopped1 c tomato sauce or paste
1/2 c white wine
1/2 c soy sauce
1 -2 c water
2 bay leaves
1/2 tsp ground black pepper
1 beef bouillon cubes
patis
cooking oil

Heat a wok,fry saba and potatoes,set aside.
In the same pan,saute garlic and onion and tomatoes.
Saute until soft,add ox tongue,patis and pepper.
Mix,cook 5 minutes and pour in white wine.
Let cook 5 minutes with no stirring,add soy sauce.
Then water,beef bouillon and tomato sauce,stir cover,bring to a boil.
Decrease fire,simmer for 30 minutes or until ox tongue is cooked.
Add bay leaves,continue to simmer at low fire stirring gently.
Put fried saba and potatoes,check seasoning.
Serve

BEEF TERIYAKI PINOY STYLE

RECIPE


1 lb beef,tenderloin sliced into small pieces

TERIYAKI SAUCE:

1 c soy sauce
juice of 4 oranges
4 Tbsp honey
3 Tbsp ginger,minced
1 Tbsp brown sugar
1 Tbsp garlic powder or 1 head galic,minced
2 Tbsp cornstarch dissolved with 1 cup water
sesame oil or canola oil
toasted sesame seeds


Mix all ingredients except for the cornstarch mixture.
Refrigerate for 1 hour.

To cook the sauce:
Put the marinade into saucepan,cook into meduim heat.
Bring to a boil,turn down the heat to low.
Simmer and thickens with cornstarch mixture.
Stop the heat and cool the mixture.


In a heavy pan,add sesame oil pan grill beef pieces for about 5 minutes (or depends on you).
Transfer into a serving dish then pour teriyaki sauce.
And put toasted sesame seeds on top of the meat.
Serve.

LOMI

ADOBONG LABONG WITH CARROTS

CHICKEN ADOBO WITH FRIED GARLIC

SWEET AND SPICY CHICKEN WINGS BBQ

OVEN GRILLED CHICKEN

INADOBONG SITAW

SPICY CHICKEN AFRITADA

RECIPE:


1 k chicken,cut into serving pieces
2 potatoes,diced,half fried
1 carrot,diced,half fried
1 green/red bell pepper,diced
1 c frozen green peas,thawed
1 onion,chopped
4 cloves garlic,minced
2 Tbsp chili paste or hot sili,optional
1 c tomato sauce
2 c  water or chicken broth
2 Tbsp patis
1 chicken bouillon cube
2 Tbsp cooking oil


In a pot,heat oil and saute garlic and onion.
Add chicken, stir fry until changes color.
Season with pepper and patis,cook  slightly brown.
Put chili paste,tomato sauce, chicken bouillon and water bring to a boil.
Allow to simmer 10 minutes,add potatoes and carrots.
Cook 3 minutes,add green peas and bell pepper,cook 2 minutes.
Check seasoning,serve hot.

BIKO THAI MALAGKIT WITH COCONUT FLAKES

PUTO

RECIPE:


2 c rice flour
1 1/2 Tbsp baking powder
1 c sugar (mine is 3/4 c sugar)
 pinch of salt,optional
 2 c coconut milk
 4 Tbsp water


Blend flour,sugar,salt and baking powder.
Add milk and water,mix until smooth with no lumps.
Brush molds with cooking oil all sides.
Fill prepared molds 2/3 full.
Steam in rapidly boiling water about 20 minutes or until cooked.
(check with toothpick,if toothpick comes out clean that is already cooked)
Let cool before removing puto.
Serve.

PUTO CAKE WITH CHEESE

RECIPE:

4 c all purpose flour
2 Tbsp baking powder
2 c cake flour
2 c sugar (depends on your taste)
2 c coconut milk or fresh milk
3 eggs,slightly beaten
vanilla or pandan essence
1 c water
sliced cheese


Mix all purpose flour,cake flour,sugar and baking powder.
Add coconut milk,fresh milk,water and slightly beaten eggs.
Mix well until smooth with no lumps.
Brush molds with cooking oil all sides.
Fill each molds about 2/3 full of the mixture.
Steam rapidly in boiling water for 20 minutes.
Put cheese on top of the puto ,cook for seconds.
Let cool a bit before removing puto.
Serve.

HAWAIIAN CHICKEN

 

RECIPE:

1 k chicken breast,cut into serving pieces

4 cloves garlic,minced

1 onion,chopped

1/2 tsp minced ginger

4  hotdog, cut of your choice

1 c pineapple chunks

2 carrots, cut of your choice

1 bell pepper,diced

dash of pepper

2 c water or chicken broth

2 Tbsp patis

1 Tbsp powder seasoning

1/2 nestle cream

1 Tbsp cornstarch diluted in 1/4 c water

2 Tbsp cooking oil

 In a casserole,saute garlic,onion and ginger.

Add chicken,stir fry until chicken change color.

Season with pepper,patis, and powder seasoning.

Stir cook for 3 minutes,pour - in water or broth,simmer.

Add potatoes,carrots and pineapple chunks,cook for 15 minutes.

Put bell pepper and nestle cream, stir in lightly.

Then thickens with cornstarch mixture,stir cook 3 minutes.

Check seasoning,serve hot.

KUTSINTA

RECIPE:


1 c all purpose flour
1 c sugar(mine i used 3/4 c sugar)
1 tbsp annatto powder
2 c water
1 lihia
fresh grated coconut


Mix all dry ingredients,all purpose flour,sugar and annatto powder.
Add water,mix them well with no lumps.
Add lihia,mix again until well blended.
Pour into each mould,steam rapidly into boiling water about 20 minutes.
When done,cool  before removing kutsinta.
Serve with grated coconut.

PUTO

RECIPE:


2 c rice(soaked in 11/2 c water)
1 cup sugar
2 Tbsp baking powder
2 eggwhites
2 Tbsp sugar


Puree soaked rice in water until very fine.
Pour in to mixing bowl and add 1 c sugar.
Mix and put 2 Tbsp baking powder,mixing them well.
Set aside.
In another bowl,beat eggwhites until stiff.
Add 2 Tbsp sugar to keep the air  into eggwhites.
Fold eggwhites into the beaten rice mixture.
Prepare moulds,brush with oil all sides.
Pour mixture into moulds about 2/3 full.
Steam about 20 minutes or check with toothpick.
(if toothpick comes out clean and thats is already cooked)
Let cool a bit before removing into moulds.
Serve with  beverages of your choice.

OYSTERED BEEF WITH MUSHROOM AND BELL PEPPER

RECIPE:


1 k beef meat,cut into serving pieces(tenderloin,sirloin,rump)
3Tbsp oyster sauce
1 c button mushroom,halves or sliced
1 tbsp cornflour diluted to 1/2 c water
1/2 tsp sugar
5 cloves garlic,minced
1 onion,chopped
1/ 2 tsp ginger,minced
1 1/2 c beef stock or water
patis ,approximately
1 Tbsp powder seasoning
1 bell pepper,strips or diced
 dash of pepper
3 Tbsp cooking oil


Slice the beef thinly or cut into strips.
Add patis and sugar to the beef,mix them well.
Marinate meat for 30 minutes or 1 hour.
In a wok,put oil,saute garlic,ginger and onions.
Add marinated beef and stir fry until beef changes color.
Season with pepper,patis then add water or beef stock.
Let simmer for 20 minutes or unti meat is cook tender.
Add mushroom and bell pepper.
Stir in oyster sauce and thicken with cornstarch mixture.
Cook about 3-5 minutes.
Check seasoning.
Serve hot.

SPICY BOPIS

RECIPE:


1 k beef's heart,cut into cubes
1 k beef's lung,cut into cubes
1 head garlic,chooped
1 onions,chopped
1 read bell pepper,diced
1 raddish,diced
3 sili hot or chili powder or chili paste
1 Tbsp annatto powder
1/4 c catsup
1/4 vinegar
1 tsp fresh ground pepper
3 Tbsp cooking oil
1 sachet seasoning powder
1 c water or broth
salt or patis to taste


Heat oil,add annatto powder then add garlic and onion.
Put beef's heart and lung,stir in so it willl get distributed well.
Season with pepper,patis,powder seasoning,chili paste, stir.
Pour in vinegar and water,simmer until almost the broth evaporates.
Add raddish and bell pepper,stir- in catsup until well combine.
Cook about 3 - 5 minutes.
Adjust seasoning according to your taste.
When cooked,transfer into sizzling plate.
Serve.

DINUGUAN

RECIPE:


2 k beef's small intestine,cut of your choice(cleaned,washed, boiled)
1 k beef's lung or liver,cut of your choice
4 c beef's blood
2 heads garlic,chopped
2 onions,chopped
patis or salt,approximately
6 pcs siling haba
1tsp fresh ground black pepper
1/4 c white vinegar (depends on your taste)
1 c water or broth
1 Tbsp sugar


In a wok,saute garlic and onions in cooking oil.
Add beef's intestines,lung or liver,continue sauteing until liquid is evaporated.
And meats, cook until edges turns browns and renders fat.
Season with pepper,sugar and salt or patis,stir once in a while.
Add vinegar, water or broth,dont stir and simmer for 5 minutes.
Pour in beef's blood and add siling haba.
Cook until the mixture is thick with constant stirring.
Check sesoning.
Serve hot.

BEEF ADOBO TWIST WITH EGG

RECIPE:


1 k beef,cut into serving pieces(pressure cook abot 30 minutes)
1 head garlic,chopped
1 onion,chopped
1/2 Tbsp sugar
1/2 c soy sauce
1/4 c white vinegar
2 c water
1/2  c catsup
2 bay leaves
2 potatoes ,quartered,fried
1 bell pepper,diced
6 hard boiled eggs
3 tbsp oyster sauce
cooking oil



In the same pan,saute garlic and onion in oil.
Put beef,cook until light brown,season with patis and pepper.
Add ,water,sugar,soy sauce,vinegar and the bay leaves.
Simmer until have enough liquid for the sauce.
Add fried potatoes,bell pepper and hardboiled egg.
Stir in lightly the catsup and oyster sauce to combine.
Cook about 3-5 minutes.
Check seasoning.
Serve hot.

 

KALDERETANG KAMBING

RECIPE:


2 kls goat's meat,cut into serving pieces( pressure cooked for 30 minutes.)
2 Heads garlic,peeled
1 tsp peppercorns
1/4 c patis
1/2 tsp ground pepper
1 head garlic,chopped
1 onion,sliced
1 c tomato paste or 2 bottle tomato catsup
2 bell pepper (red/ green),diced
1 cup pineapple chunks
1/2 cup peanut butter or liver spread
1 cup frozen green peas,thawed
3 potatoes,cut into cubes
3 carrots,cut into cubes
4 c water
3 Tbsp cooking oil


In a large saucepan,put 1 liter water  and the goat's meat,boil about 20 - 30 minutes.
Disregard the broth wash again the meat in running water.
In a pressure cooker ,put meat and water just enough to cover the meat.
Put 2 heads garlic(peeled) and 1 tsp peppercorns.
Pressure cook goat's meat about 30 minutes.
Set aside.

In a casserole,put cooking oil and apply heat.
Saute garlic and onion,add goat's meat (reserve the broth).
Cook meat about 10 minutes until outer parts turns light brown.
Season with ground pepper,patis and the reserve broth.
Add tomato paste and liver spread or peanut butter
Put the carrots,potatoes and pineapple chunks.
Cook about 5 minutes then add bell pepper and green peas.
Continue to cook for 5 minutes or until sauce thickens.
Check seasoning.
Serve hot.

EASY OYSTER CHICKEN WITH CARROTS AND BELL PEPPER

RECIPE:

1/2 k chicken breast, sliced thinly

3 cloves garlic,chopped finely

1 onion,sliced

1 carrots,strips

2 potatoes,sliced

1 bell pepper,strips

1 tbsp fish sauce

dash of  pepper

3 tbsp oyster sauce

1 tbsp powder seasoning

1 c water or chicken broth

3 tbsp cooking oil

Heat the cooking oil in  a wok,stir fry garlic and onion.

Add the chicken,stir cook until changes color.

Season with pepper,patis and and powder seasoning.

Add water and let simmer until chicken is cook tender.

Put the carrots and bell pepper then stir- in oyster sauce.

Cook about 2 -3 minutes.

Check seasoning  according to your taste.

Serve hot.

STIR FRIED MIXED VEGETABLES WITH TOFU IN OYSTER SAUCE

RECIPE:


1/2 package(300g) tofu, cut of your choice
1 bunch broccoli,flowerettes
2 pcs carrots,flowerettes
2 pcs potatoes,sliced
1/2 head chinese cabbage(umbok)
3 Tbsp oyster sauce
1 Tbsp powder seasoning
a dash o pepper
1 Tbsp patis
1/2 cup water or chicken stock
1 onion,sliced
4 cloves garlic,chopped


In a wok,heat oil and cook tofu into half fried ,set aside.
In the same wok,remove extra oil,just leave 2 Tbsp.
Saute garlic and onion then add carrots and potatoes.
Stir cook about 3 minutes.
Season with patis,pepper and powder seasoning.
Add water,then the broccoli and chinese cabbage(umbok).
Stir cook for 3 minutes or until vegetables is cook tender.
Add fried tofu ,stir in oyster sauce.
Toss lightly to combine.
Check seasoning according to your taste.
Serve.

GULAMAN - FRUIT COCKTAIL SALAD

RECIPE:


To cook the gulaman :1 sachet x 4 cups water(4 gulaman powder X 16 c water X 1/2 k white sugar)

1. Measure water in a casserole put the gulaman powder and sugar.
2.Mix them well w/ no lumps,leave for 5 minutes.
3. Cook gulaman mixture at meduim heat with constant stirring about 15 -20 minutes or until become clear.
4.When done,turn off the heat and removed casserole.
5.Pour gulaman mixture into container or rectangular pyrex dish.
6.Let cool until looks like crystal ice or better put inside the frigde.
7. When gulaman mixture is totally cool,scrape like buko for salad o some is u cut into cubes looks like nata de coco.


THE GULAMAN - FRUITCOCKTAIL SALAD INGREDIENTS:

agar - agar gulaman ,shredded like buko or cut as desired
1 big can fruit cocktail
2 condensed milk (or depends on your taste)
3 nestle cream
2 bottles Kaong
2 bottles macapuno
2 bottles nata de coco
3 cups cooked sago
1 cup raisins,optional


Mix all ingredients.Toss evenly and chill overnight.Serve.

CHICKEN WITH CREAM SAUCE

RECIPE:


1 kilo skinless chicken breast, cut lengthwise
1 tbsp sugar
5 Tbsp oyster sauce or light soy sauce
2 Tbspcooking oil or melted butter
5 cloves garlic,minced
1 onion,chopped
1 c button mushroom,cut into halves
1 cup carrot ,flowerette
1 red bell pepper,strips
2 stalk celery,sliced or chopped
1 Tbsp patis
1/4 tsp pepper
1 1/2 c chicken broth or water
1 cup thick cream
1 Tbsp cornstarch diluted with 1/2 c water


Marinate chicken in oyster sauce,or light soy sauce and sugar.
Cover and put inside the fridge for 30 minutes.
In a wok saute garlic and onion in oil.
Add marinated chicken,stir fry until chicken changes color.
Season with patis and pepper.,add chicken broth.
Let simmer for about 10 minutes or until chicken is cooked.
Put carrots,mushrooms,celery and bell pepper,cook about  3-5 minutes.
Then add thick cream and cornstarch mixture,stir cook for 3 minutes.
Check seasoning.
Serve hot.

PINOY BEEF STEAK

RECIPE:


 1 k beef,thinly sliced
 2 onions,cut into rings,lightly fried
 3 pcs potatoes,peeled,sliced and fried
 5 cloves garlic,chopped
 2 Tbsp oyster sauce
 1 tsp cornstarch diluted w ith 1/2 c water



MARINADE:

1/2 c light soy sauce
 juice of 4 lemons or 3 Tbsp vinegar
1 Tbsp sugar
1 tsp fresh ground  black pepper
 1 tsp powdered seasoning


Marinate beef,cover and put inside the fridge.
Pre - heat  the wok,add enough oil.
Fry the beef in batches until golden brown,set aside.
Remove some of the oil in the wok leaving 1Tbsp.
Saute garlic,add the marinade and water.
Let boil  for about 5 minutes.
Put back the beef coating  with sauce evenly.
Adjust seasoning according to your taste.
Transfer and arrange beef,potatoes and onion rings into serving dish.
Serve immediately.

STIR FRIED MIXED VEGETABLES

RECIPE:


1/4 k squids,cut of your choice
1/4 k shrimps,peeled and deviened
1 onion,chopped
4 cloves garlic minced
2 meduim carrots,sliced or flowerette
3 pcs potatoes,sliced
1/4 k cabbage,cut of your choice
1/ 4 k broccoli,flowerette
10 pcs quail eggs
1 Tbsp powdered seasoning
3 Tbsp oyster sauce 
1/4 tsp ground pepper
1 Tbsp cornstarch diluted with 1/2 cup water


Pre - heat wok,add oil and stir fry garlic and onion,add shrimps and squids.
Season with pepper,patis and powder seasoning,stir.
Add carrots and potatoes,cook about 3 minutes.
Put broccoli and cabbage,stir cook 3-5 minutes or until vegetables are crisp- tender.
Add the quail eggs,oyster sauce and  the cornstarch mixture,stir 3 minutes.
Check seasoning according to your taste.
Serve immediately.

PINOY BATTERED PRAWNS

RECIPE:


1 k large prawns
juice of 1 lemon
1/2 tsp salt

BATTER:

1 c flour
1 c cornstarch
2 tbsp baking powder
1 Tbsp powdered  seasoning
4 eggs
1/2 c water

cooking oil for deep frying


Clean,unshell the prawns  and leave the tail intact.
Deviened and make small slash accross its belly so not to curl when fried.
Marinate prawns with the lemon juice and salt for 30 minutes.
Cover and put inside the fridge.
Prepare and whisk the batter ingredients.
Floured first the prawns then dip into the batter mixture coated evenly.
Deep fry in batches until golden brown.
Drain excess oil with paper towels.
Serve with the dipping sauce of your choice.

SINIGANG NA TILAPIA

RECIPE:


1 k tilapia,cut into serving pieces
1 liter water or rice washing
2 pcs tomatoes,sliced
1 pc onion,sliced
thumb size ginger,sliced
1 sachet 20g sinigang sampalok mix
1 bunch kamote tops or pechay or sili leaves or kangkong
2 pcs sili pansigang
patis or salt to taste



Boil water or rice washing,tomatoes,onion and ginger.
Season with patis or salt to taste.
Add tilapia,simmer about 10 minutes
 Add kamote tops and sili panigang.
Let simmer for 3-5 minutes.
Check seasoning according to your taste.
Serve hot.

PINAKSIW NA BANGUS

RECIPE:


1 large bangus(milkfish),cut into serving pieces
1 meduim eggplant,cut into desired sizes
1 meduim ampalaya,cut into desired sizes
4 cloves garlic,crushed
1 onion, cut into wedges or sliced
 thumb size ginger,sliced or crushed
3 pcs long green sili panigang
1/4 c vinegar(or adjust according to your taste)
1 c water
2 Tbsp salt
1/2 tsp ground pepper


In a sauce pan, put all ingredients except eggplant,ampalaya at sili panigang.
Bring to a boil for10 minutes or until bangus is cooked.
Add eggplant,ampalaya at sili,simmer 3-5 minutes.
Adjust seasoning according to your taste.
Serve hot.

SWEET AND SOUR FISH FILLET

RECIPE:


1 lb white fish,cut as you desired
cornstarch
1/2 c flour
1 egg
1/2 c water
salt
cooking oil for deep frying
1/3 c brown sugar
1/3 c vinegar
1/2 c pineapple chunks
1 small carrot,flowerettes or strips
1 meduim onion,wedges
1 1/2 Tbsp cornstarch dissolved in 1/2 c water


Dredge fish in cornstarch and allow to dry slightly.
Prepare batter of 1/2 c flour,1 egg,salt and 1/2 c water.
In separate small saucepan,dissolve brown sugar,vinegar over meduim heat.
Stir up cornstarch in 1/2 c water and add to saucepan stir thoroughly.
Add remaining ingredients,cook 3 minutes or until sauce is clear.
Set aside.
Fill saucepan with oil,turn on heat  high  and deep fry battered fish on batches.
Cook about 2 minutes each sides,repeat procedure until fish is cooked.
Transfer into serving plate and put sauce on top .
Serve hot.