March 9, 2010

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STUFFED OYSTERS

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Stuffed Oysters Ingredients:
30 pieces oysters
2 tablespoons oil
4 tablespoons chopped garlic
2 tablespoons chopped onions
1 cup mushrooms, chopped
1 teaspoom chopped siling labuyo (chili pepper)
1/2 cup chopped bamboo shoots
1 tablespoon chopped celery
2 tablespoon chopped spring onions
1/2 tablespoon ground pepper
1/2 tablespoon salt
4 eggs
1 cup flour

March 9, 2010

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STEAMED ANCHOVIES

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Steamed Anchovies Ingredients:
1 kilo fresh anchovies
2 teaspoons salt
1 cup minced sampalok (tamarind)
4 cups water
banana leaves

March 9, 2010

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SHRIMPS AND HOTDOG

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Shrimps and Hotdog Ingredients:
2 tablespoons oil
1/2 kilo shrimps, cleaned and deveined
1 tablespoon chopped garlic
2 tablespoons chopped oniosns
3 pieces jumbo hotdog, sliced
1/2 cup sliced tomatoes
1 chiken bouillon cube dissolved in 1/2 cup water
1/4 cup chopped green bell pepper
1/2 cup barbecue sauce
2 cups rice (optional)

March 9, 2010

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SAUTEED OYSTERS

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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

March 9, 2010

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BUTTERED TAHONG OR HALAAN

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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

March 9, 2010

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ADOBONG TAKLOBO (GIANT CLAMS)

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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

March 3, 2010

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KILAWING TANGIGUE WITH A TWIST

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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

March 3, 2010

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BUTTERED AND STEAMED TILAPIA

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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

March 3, 2010

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SPICY STUFFED SQUID

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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.

March 3, 2010

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SINUGBA NA SAANG (CONCH)

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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