LUTONG PINOY RECIPE

Dinengdeng Ingredients
2 tbsp bagoong alamang
1/2 cup tomatoes, sliced
3 cups rice washing
1 cup sitaw (string beans), cut into 2-inch lengths
1 medium-sized bangus, broiled
2 cups squash tops
2 tbsp oil
2 tbsp salt

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Camaron Rebosado Ingredients

16 shrimps
3-4 eggs, beaten
3 tbsp flour
6 tbsp calamansi juice
salt to taste
oil for deep frying

Camaron Rebosado
1. Remove the shrimps’ shell but not the head and tail.
2. Trim the pointed part of the head. Devein by cutting part of the back.
3. Add salt, then soak shrimps in calamansi juice for about 15minutes.
4. Roll shrimps in flour, then drop each one in beaten eggs.
5. Deep fry over high heat. Serve warm and crispy.

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Calamares Ingredients

1 kilo squid, cleaned and cut into rings
2 eggs, beaten
1 cup flour
3 tbsp water
1 small onion, chopped finely
1 clove garlic, chopped finely
salt and pepper
oil for frying

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Ingredients:

24 fresh oysters, in half shell
2 tbsp butter
1 tbsp finely chopped garlic
2 tbsp parsely, finely chopped
3 tbsp parmesan cheese, grated
2 tbsp butter, cut into pieces
1 cup fresh bread crumbs

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Adobong Pusit (Squid Stew) Ingredients:

1 kilo squid, cleaned
2 tbsp oyster sauce
1 small pack adobo mix
1/3 cup water
5 cloves garlic, peeled
salt to taste

Adobong Pusit (Squid Stew) Procedures:

1. Saute garlic in oyster sauce. Add squid, then 1/3 cup of water.
2. Remove squid from saucepan as soon as the mixture boils. Sprinkle adobo mix over squid.
3. When the sauce in the pan thickens, put back squid. Mix thoroughly. Don’t overcook.

Note: If the squid is not fresh, add a teaspoon of sugar to the mixture.

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Filipinos are lucky that oceans surrounding the Philippines are abundant in seafood of the most delectable sorts. Try theses mouth watering recipes for a group picnic or a pleasant meal at home.

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