Fish Sarsiado

5 slices of fish fried in vegetable oil
6 med-size tomatoes, minced
1 med-size onion, sliced in rings
1 clove garlic
1/2 cup shrimp stock
vegetable oil
salt and sugar to taste


Saute in oil the garlic, onion and tomatoes. Add shrimp stock and put in fried fish. Let boil and season with salt and sugar. Simmer 5 minutes and serve.

Bulanglang na Bulig

1 big fish (bulig)
salt
2 cup squash - diced
1 cup squash leaves
15 string beans
1 onion
1 cup tomato
10 sliced gabi

Broil the fish and remove the burned scales. Boil water and salt and drop the sliced squash, string beans, gabi, onion, camote and squash leaves. Lastly, drop the fish and boil until done. Serve hot.

Fish Adobo

1 fish
1 tsp salt
2 tbsp fat
2 cloves garlic, chopped
1 1/2 cups onion, sliced
2 green peppers
1/2 cup boiling water
6 tbsp. vinegar
2 bay leaves

Clean fish and cut crosswise and salt. Fry fish in hot fat until brown. Remove fish from the frying pan and saute garlic, onions, bay leaves, and pepper; then add vinegar. Cook slowly until pepper is tender, then add fish and little water. Simmer for 5 minutes. Serve hot.

Tocino Del Cielo

1/4 kilo sugar
2 cup water
6 egg yolks
1 whole egg


Boil water and sugar in saucepan, until syrupy. Use 1/4 cup syrup to line molds. Set remaining syrup aside. Beat egg yolks and whole egg until blended. Stir in the rest of the syrup. Strain mixture. Spoon in mold. Cook tocinos in bain marie for 10 minutes. Bake for 10 minutes or until set. Cool, unmold on small paper cups.

Party Punch

6 cup pineapple juice
3 cup orange juice
1 cup lemon juice
1 cup water
1 cup sugar
12 whole cloves
4-3 inch sticks cinnamon
3 bottles ginger ale
1/2 cup light colored rum

Combine the juices. Boil water, sugar, spices together for five minutes. Cool and strain out spices. Add spices syrup to juices. Chill thoroughly. At serving time, pour in ice-cold ginger ale and rum. Garnish with orange slices and cherries. Serves about 30 cups.

Pineapple - Calamansi Punch

2 1/2 cup pineapple juice
1/2 cup calamansi juice
1 cup ice
6 tbsps. sugar
1/8 to 1/4 cup light rum (depending on desired strength of drink)


Mix all ingredients. Serve cold. Garnish with orange slices and cherries. serves 5 to 6 glass.

Bola-Bola with Misua

1 fish, bangus
2 onion stems
1/8 tsp. pepper
1 tbsp. lard
3 bundles misua
4 tbsp. milk
2 cloves garlic
3 eggs
1 onion
Salt


Clean the fish and boil, remove the meat and chop. Place in bowl. Add pepper, sliced onion, lard and salt.
Rub well together all the flour and milk, and form into balls and roll on bread crumbs. Fry in deep fat. Boil the fish bones, add salt, then drop the misua and pepper. Serve with the fish balls on top.

Adobong Okra (adobong kangkong, sitao or puso ng saging)

20 pcs. fresh, very young okra
1/4 cup water
1/4 vinegar
1/2 cup pork, diced
3 tbsps. patis
4 cloves garlic, crushed
1 onion, chopped
1 tsp. pepper

Wash and parboil the okra in water. Set aside. Fry the pork. Push to one side of the pan. Saute garlic, onion and okra. Season with vinegar, patis and pepper. Cook until okra is tender crisp. (Vinegar cuts sliminess of okra).

Note: Substitutes for okra may be: kangkong, sitao and puso ng saging (banana heart)

Pansit Luglog

Red Sauce
1/2 cup cooking oil
6 cloves garlic, minced
1 cup cooked pork, diced
2 cakes tokwa or bean curd, diced
1/4 atsuete water (2tbsps. anato seeds soaked in 1/4 cup water)
1 cup shrimp juice
1/2 kintsay or chinese celery
salt and pepper to taste

Brown garlic in hot oil. Set aside for garnishing. Drop pork in cooking oil, fry until slightly brown. Add tokwa and fry for 1 minute. Add the concentrated atsuete water. Pour the 1 cup concentrated shrimp juice and bring to a boil. Add the kintsay and season with salt and pepper. Set aside.


Palabok
2 cup shrimps juice
1/4 cup atsuete water (2 tbsps. anato seeds soaked in 1/4 cup water)
6 tbsps flour dissolved in 1/2 cup water
salt to taste

Soak atsuete seed in water, rub, to bring out color and strain. Add this to shrimp juice and put the mixture in saucepan. Disperse flour and add to mixture. Bring to a boil while stirring constantly. Season with salt. This is the sauce for the pancit which is called "palabok"


Pansit
2 quarts water
1/2 kilo dried rice noodles (bihon) soaked in cold water for 10 minutes then drained
1 cup mongo sprouts (bean sprouts) without the long tail, bolied

Garnishing
1/2 cup flaked smoked fish (tinapa)
1/2 cup crisp crackling or bacon ring (sitsaron) , pounded
2 hard cooked eggs, chopped
1/2 cup fresh shelled, boiled shrimps
1/2 cup finely sliced green onions
6 pcs. calamansi or 1 lemon, in slices
patis

Measure 1 quarts water into a deep container and bring to a boil. Put a handful of togue into a sifter then add the bihon. Dip sifter into boiling water for 1 minute, then drain well. Continue untill all the bihon has been cooked in boiling water. Pour noodles into a large platter. Cover with palabok. Top palabok with the pork and tokwa mixture. Sprinkle finely flaked tinapa, sitsaron, chopped eggs and shelled shrimps. Sprinkle with chopped green onion, fried garlic, salt and pepper. Season with calamansi and patis.

Kilawin (Pickled Pork with Soybean Curd)

1/2 pig's head, boiled soft and cut bite-size pieces
3 pcs. tokwa or soy bean curd, in squares and fried
1 head garlic, finely minced
1 big onion, finely sliced
1/2 tsp. ground black pepper or whole peppercorn, pounded
1 cup native vinegar
1 tbsp. soy sauce

Mix above ingredients together. This may be a complimentary dish to the Pancit Luglog or served separately.

Laing

1/2 kilo shrimps, chopped finely
2 small young coconuts, grated
1 onion, chopped
1 tsp. salt
10-15 pcs. wilted gabi leaves
1 cup thin coconut milk
1 cup thick coconut milk
2 pcs. siling labuyo or hot pepper

Combine shrimps, coconut and onion. Season with salt. Chop. Wrap by tablespoons in gabi leaves. Arrange in an earthenware pot and pour thin coconut milk over wrapped mixture. Cover and simmer over low flame, shaking pot once in a while to avoid burning. When almost done, add the thick coconut milk and sili. Continue cooking until sauce is thick.

Ukoy

200 grams small shrimps
2 cup togue or mongo sprouts
1 cake tokwa or bean curd, in strips
1 cup spring onion, in strips

Wash shrimps thoroughly, remove head leaving shells. Prepare batter.

Batter


1 cup all-purpose flour
1 cup cornstarch
1 1/2 tsp. baking powder
1 1/2 tsp. salt
oil for deep fat frying
1/2 tsp. pepper
1/4 cup atsuete or anatto water*
2/3 cup shrimps juice**
1 egg, well beaten

Sift dry ingredients in a bowl. Blend in remaining ingredients, beat thoroughly to make a batter. Set aside.

In a saucer, arrange a bed of mongo sprouts. Garnish with spring onion and shrimps. Add about 1/4 cup batter and lower carefully into deep hot fat. Fry until crispy on both sides. Remove to absorbent paper. Serve hot with vinegar-garlic sauce seasoned with salt and black pepper.

NOTE: The same recipe may be prepared using 2 cups squash, 1 cup kutsay, 200 grams shrimps and a cake tokwa or bean curd (1" strips).

* Soak 2 tbsps anato seeds in 1/4 cup warm water, strain.
** To obtain shrimp juice - pound the heads of shrimps, add water and strain.

Embutido

1/2 kilo lean pork, ground
1/2 cup vienna sausage, chopped
1 1/2 tsps. salt
 1/8 tsp. pepper
1 tsp. seasoning
2 tsps. all purpose flour
1/4 cup sweet relish
2 eggs
1/4 kilo leaf lard or sinsal
1 hard boiled egg, sliced
1 pc. chorizo de bilbao, or 4 vienna sausages cut lengthwise into 4
1/4 cup raisins

Combine first 8 ingredients. Blend thoroughly.
Spread pork mixture on an 8"x10" piece of leaf lard. Arrange slices of hard boiled eggs, chorizo de bilbao or vienna sausages and raisins on pork mixture. Roll as for jelly roll. Wrap in cheese cloth or aluminum foil. Boil in soup stock for 1 hour or if wrapped in aluminum  foil, bake in moderate oven (350°F) for 1 hour.
Chill.
Before serving, remove wrappings and slice.
Makes 2 roll.

Dinuguan

2 tbsps. cooking oil
3 cloves garlic, minced
1 onion, minced
1/2 kilo pork head, boiled until soft then diced
1 pc. pork heart, boiled then diced
100 grams pork liver, diced
1/2-3/4 cup native vinegar
2 cup broth
1 1/4 cup pork blood
1 cup beef blood
4 pcs. long green sili (hot pepper)
1 tbsps. salt

Saute garlic in cooking oil, add onion, pork head, heart and liver. Pour in vinegar and boil uncovered, without stirring until vinegar has evaporated. Set aside.
Add broth, cover and simmer for 15 minutes. Strain pork blood.Set aside.
Cut beef into small pieces. Pour in pork and beef blood stirring continuously until thick. Drop sili. Simmer 5 minutes more. Season with salt.

Batangas Adobo

1/2 kilo beef
200 grams beef heart
100 grams beef liver
1/2 kilo pork
1/2 to 1 cup vinegar, depending on acidity
1 small head garlic
1/2 tsp. black pepper
1 tsp. salt
3 tbsps. atsuete soaked in 1 cup warm water

Cut all meats into serving pieces. In a saucepan, combine vinegar, garlic, pepper, salt. Put in beef heart. Let cook for 20 minutes. Add pork, beef liver and atsuete water and simmer until tender. Strain sauce. Brown the garlic and then the meats in hot oil. Return to saucepan. Cover and simmer until sauce thickens.

Roast Chicken

1 roasting chicken (about 1/2 kilo), dressed
1/3 cup soy sauce
1 tbsp. calamansi or lemon juice
Butter or margarine

Marinate chicken in soy sauce and calamansi juice. Let stand 30mins. Remove chicken from marinade, stuff. Sew openings. Tuck neck by pushing in over skin. Truss wings at the side with a piece of string. Brush with margarine and wrap in aluminum foil. Bake at 324°F for 1 hour. Unwrap and continue baking until chicken is golden brown. Baste occasionally with margarine. Serve with gravy.