LUTONG PINOY RECIPE

Halaan Adobo Ingredients:
2 tbsps. cooking oil
1 clove garlic, crashed
2 cups halaan, shelled
1/2 cup water
1/4 cup vinegar
salt to taste
peppercorn
1 pc. bayleaf

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Ohong Guisado Ingredients:
1 kilo fresh mushrooms
1/4 kilo pork, sliced into strips
1/4 kilo shrimps, shelled and deveined
1 tsp. garlic, chopped
1 tbsp. onion sliced
2 tbsps. cooking oil
2 tsps. guinamos (Visayan shrimp paste)

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Pinoy Sizzling Bangus Sisig Ingredients:
1/3 cup finely chopped onions
1/4 cup vinegar
1/2 tbsp. cracked peppercorns
1 tbsp. Worcestershire sauce
1/2 tsp. soy sauce
1/2 tsp. liquid seasoning
1/2 tsp. chili powder
a pince sugar
1 1/2 tbsps. oyster sauce
1 1/2 cups deboned and diced likod ng bangus or pre-packed boneless bangus
1/2 tsp. salt

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Inun-unan Ingredients:
1/2 kg. may-maya, cleaned
1 cup vinegar
3 medium tomatoes, sliced
2 pcs siling haba (finger chilies)
1 beef cube, dissolved in
1/2 cup water
4 cloves garlic, pounded
2/3 cup kakang gata or first extraction (coconut milk)

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Bisukol Ana Balangak Ingredients:
1 kilo kuhol (snails), washed and cleaned
2 bundles kangkong, leaves separated and stalks sliced into 3-inch lengths
1/2 cup fish bagoong (fermented fish), strained to remove impurities and mixed with
1 1/2 cups rice washing
1 onion, sliced

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Kinunot na Pagi Ingredients:

• 1 kilo stingray/pagi
• 1 pc onion
• 1 stalk celery
• 1 pc bay leaf
• 1 tsp black peppercorns
• 3 tsp olive oil
• 125 gms onion ,chopped
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Tasty flesh formed inside a tough shell. If you think you had enough of the regular seafood menu,comb the city market and score on this salty delight. Don’t let its coarse-looking shell and small size fool you; this tiny seafood delight is packed with deliciously salty succulence. Easy to cook and without much fuss, it`s a welcome instant yummy treat for picnics, afternoon snacks or even compliment for a heavy main course.

A classic seafood pulutan, it is the luscious companion of many local brews. Though it is now shadowed by other popular pulutan, it`s delectable charm is still sought by those in the know.

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Sautéed Oyster Ingredients:
1 cup unshelled oysters
garlic
1 onion
2 – 3 medium sized tomatoes
salt
vetsin
1 green pepper.

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Kilawing Talaba Ingredients:
1 cup unshelled oysters
salt
vetsin
ground black pepper
long green pepper (sliced)
1 large onion (sliced)

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Bagoong, like the rest of Northern Luzon, Alaminos cooking wouldn’t be the same without it. It is the uniquely ideal dip for fried fish and fresh fruits like green mangoes. You can also add some chili or garlic to spice it up or blend it with some vinegar for added zing.

It is also a vital ingredient to many recipes, bringing out or complimenting the natural and distinct flavors of many vegetable and meat dishes. You can also let bagoong simmer in garlic and cooking oil. Then, once cooked, pour it over some steamy rice and presto, perfect comfort food, especially during the rainy season.

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