LUTONG PINOY RECIPE

Sauteed oysters Ingredients:
30 pieces oysters
1 tablespoon chopped garlic
2 tablespoons chopped onions
1 tablespoon grated ginger
1 cup chopped tomatoes
salt to taste

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Buttered Tahong or Halaan Ingredients:
1 kilo tahong (mussels) or halaan (clams)
1 thumb-size, ginger, minced
1/2 cup butter, softened
1/2 cup finely chopped garlic
1/2 cup chopped parsley or spring onions
salt and pepper

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Adobong Taklobo (Giant Clams) Ingredients:
1 kilo taklobo, cleaned and with liver removed
2 tablespoons oil
2 tablespoons chopped garlic
4 tablespoons finely chopped onions
1 bay leaf
1/2 cup soy sauce
3/4 cup vinegar
1/2 cup water
1/2 teaspoon chopped siling labuyo (chili pepper)
salt and pepper to taste

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Kilawing Tanigue with a Twist Ingredients:
1/2 kilo liempo (pork belly)
1 kilo fresh tanigue
4 tablespoons chopped onions
1/2 cup freshly squeezed calamansi juice
1/2 tablespoon chopped siling labuyo (chili powder)
6 tablespoons chopped ginger
2 tablespoons chopped siling haba (finger chili)
2 tablespoons red bell pepper strips (optional)
1/2 cup mayonnaise
3/4 cup vinegar
salt and pepper to taste

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Buttered and Steamed Tilapia Ingredients:

1 kilo medium tilapia, scaled and cleaned
1 siling haba (finger chili) for each tilapia
1 bundle spring onions
1/2 cup butter
MSG and salt to taste

Sauce: soy sauce, calamansi juice, siling labuyo, chopped onions

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Spicy Stuffed Squid Ingredients:
8 pieces medium squid
2 tablespoons calamansi juice
1 teaspoon chopped siling labuyo (chili pepper)
1 tablespoon cubed ginger
2 tablespoons finely chopped onions
4 fresh ripe tomatoes, diced
salt and pepper to taste

Spicy Stuffed Squid Procedures:
1. Clean the squid well then marinate them in a mixture of calamansi juice, salt, pepper and siling labuyo for 15 minutes.
2. In a small bowl, combine ginger, onions, and tomatoes. Season with some salt and pepper.
3. Stuff the mixture into the squids. Secure ends with toothpick.
4. Grill the stuffed squid until done, basting regularly with the remaining marinade.
5. Serve with a dip of soy sauce, siling labuyo, and chopped onions.

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Sinugba na Saang (Conch) Ingredients:

30-50 pieces small local conch

Sauce:
1 tablespoon chopped onions
1/2 teaspoon chopped siling labuyo (chili pepper)
1 tablespoon calamansi juice
1/4 cup soy sauce
ground pepper to taste

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Oyster Grill Ingredients:
2 kilos oysters
8 pieces calamansi
1 piece siling labuyo

Oyster Grill Procedures:
1. Prepare the grill then cook oysters in groups of five over low heat for 2-3 minutes.
2. Serve with calamansi juice and siling labuyo on the side.

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Tanigue Fingers Ingredients:
1 cup cornstarch
1/2 tablespoon salt
1/2 tablespoon ground pepper
1 kilo tanigue fillet
2 eggs, beaten
1 cup oil
1/2 cup mayonnaise

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Sweet and Sour GG Balls Ingredients:
3/4 kilo galunggong
2 tablespoons chopped garlic
4 tablespoons chopped onions
2 tablespoons grated ginger
1/4 cup finely chopped parsley or spring onions
1 cup flour
2 eggs, beaten
salt and pepper
oil for frying

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