PANSIT

Ingredients:

3 c. dried shrimps

3 calamansi

1 bundle young onion

3 eggs, boiled

2 tbsp. lard

1/2 kilo pork, sliced

1/2 kilo spaghetti

2 crabs

3 cloves garlic

1 saucer tango leaves

3 bundles macaroni

Pepper and patis to taste

Boil the crab and separate the meat. Pound the shrimps, shell and extract juice. Lay aside the meat broth. Saute the garlic and put aside. Saute the onion and shrimp, and continue cooking. Add the pork, patis and shrimp juice, let them boil. Add crab meat, pork broth, and season to taste. Add the spaghetti, macaroni, tango and onion leaves. After boiling, transfer to plate and garnish with eggs, garlic, unsuy and lime juice.

RELLENONG BANGUS

Ingredients:

1 med-sized bangus or milkfish (about 800 grams)

1 tbsp. soy sauce

1 tbsp. calamansi or lemon juice

1/8 tsp. pepper pinch of salt

1/4 c. water

2 tbsp. cooking oil

2 cloves garlic, crushed

1 onion, finely chopped

1/3 tomatoes, finely chopped

1 tsp. salt

1/8 tsp. pepper

1 tbsp. butter or margarine

1/3 c. peas, drained

1/4 c. raisins

1/4 c. potatoes, diced finely then fried

2 eggs, beaten

1/2 c. flour

1/2 c. cooking oil

Clean fish. Pound to soften. Slit back to open and remove backbone. Scrape meat with a spoon or knife. Keep skin in 1 piece. Soak skin in mixture of calamansi juice, soy sauce and pepper. Set aside.

Boil bangus flesh with pinch of salt and 1/4 cup water, until color changes. Set aside. Drain. Pick bones.

Saute garlic, onion and tomatoes in hot oil. Add fish and season. Cook for 5 minutes. Remove from fire. Put in margarine, peas, raisins, fried potatoes, and eggs. Mix thoroughly. Stuff fish skin with mixture and sew opening. Dredge in flour and fry until brown. Arrange on a platter, garnish with kinchay, or Chinese celery, tomatoes, and slices of lemon