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.

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