LUTONG PINOY RECIPE

Be sure to buy mud crabs that are still alive. The vendors will usually tie the crab claws to prevent the crabs from escaping. Store live crabs in a container that allows them to breathe. Cook as soon as possible.

Adobong Alimango Ingredients:
4 medium alimango (mud crabs)
60ml (1/4 cup) oil
1 whole head garlic, cloves peeled and crushed
375ml (1 1/2 cups) water

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c Ingredients:
2 tbsp oil
4-5 cloves garlic, peeled and finely chopped
3/4 cup bagoong (shrimp paste)
1 tsp white refined sugar
2 tbsp cane (or cider) vinegar
1-2 siling labuyo (finger chilies), cut into 1/2 cm (1/4 in) pieces (optional)

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Adobong pugo ingredients:
1 kg. quail-deboned
1 tsp. pounded peppercorn
1 tbsp. minced garlic
2 tbsp patis
1/2 cup vinegar
1/2 cup water
1/2 cup olive oil
2 tbsp. macerated garlic

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Tuyo rice ingredients:
2 tbsp cooking oil
2 tbsp sliced garlic
1/4 cup sliced tuyo or fried dried fish
4 cups cooked rice
1/2 cups cubed tomato
1 8g. Maggi Magic Sarap
salt

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Sweet and Sour Tilapia Ingredients:
5 tilapia (cichlid fish)
1 can pineapple (set aside juice); chunks
1 carrot; cut in strips
1 bell pepper; cut in strips
4 cloves garlic; mined
1 onion; chopped
1/2 tablespoon salt
1 tablespoon sugar
3 tablespoons soy sauce
1/2 cup water
2 tablespoons flour
Ground black pepper
Cooking oil

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Red Snapper Ala Badjao Ingredients:
2 pcs. whole red snapper (lapu-lapu)
1 cup boiled mussels
1 cup boiled clams
1 cup cooked shrimp
2 onions, chopped
3 tomatoes, chopped
4 fresh red chili (siling labuyo)
1 head garlic, crushed
5 tsps. fish stock
2 pcs. calamansi, juice only

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Fish with miswa ingredients:
1 fried fish
1/2 cup miswa
1/2 onion cut in wheels
2 ripe tomatoes
2 cloves garlic, crushed
salt to taste

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Pocherong dalag ingredients:
1 medium-sized dalag
1/2 cup fat
1/4 cup tomato sauce
1/2 head garlic
1 small onion, sliced fine
3 ripe saba bananas, cut in halves
1/2 small cabbage, cut into 4 parts
2 yellow camote (cut into 4 parts)
2 yellow camote (cut into halves)
1 cup water
salt

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The usual fish lumpia is leftover fish flaked, sauteed then wrapped in lumpia wrappers. This version is new, the fish fillet sticks are first cooked with lemon and tanglad then wrapped and fried.

Fish Fillet Lumpia Ingredients:

1/2 kilo fish fillet, cut into sticks
1 tsp. minced garlic
Salt and pepper
1 tsp. crushed ginger
Liquid seasoning
Rind of 1 lemon
2 pieces tanglad leaves
Lumpia wrappers
Oil for frying
Sesame oil
Oyster sauce

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INGREDIENTS:

1 pack kare-kare mix 57g

200 grams sitaw, cut into 1/2 lengths

200 grams talong, sliced

1/2 kilo fish fillet, cubed

1/4 kilo mussels, cleaned

1/2 kilo prawns, cleaned

1/4 kilo oysters, shucked

2 teaspoons paprika

1 tablespoon calamansi juice

patis to taste

1/2 cup bagoong alamang

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