ADOBONG PUSIT RECIPE

Adobong Pusit Recipe

Ingredients

• 1 pound medium-size squid
• 1/4 cup soy sauce or salt
• 1/2 cup white vinegar
• 1/4 cup chopped onion
• 2 cups cubed red, ripe tomatoes
• 1 cup water
• 2 tablespoons vegetable or corn oil
• freshly ground pepper to taste
• 1 head garlic, minced


METHOD

1. Wash and clean the squid thoroughly, removing the cattle. Put squid in a saucepan (not aluminum) with the vinegar, garlic, pepper, soy sauce or salt and water.
2. Cook over low heat until squid is tender, making sure it does not get overcooked and rubbery. Drain and set aside the squid broth.
3. Heat oil in another saucepan and stir fry the cooked garlic until brown, onion until transparent and tomatoes until soft.
4. Add the squid and simmer for 3 minutes. Transfer squid broth over mixture and bring to a boil. Serve hot. Serves 4.

STUFFED MILK FISH RECIPE

Stuffed Milk fish Recipe

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Ingredients

* 1 big bangus (milkfish)
* 3 cloves of garlic, minced
* 1 onion chopped
* 1/4 cup lemon juice
* 1/4 cup soy sauce
* 4 tablespoons of cooking oil
* cooked peas
* raisins
* 1 egg
* 2 tomatoes, diced
* ham, finely chopped
* 1 small carrot, finely chopped
* salt and pepper to taste



METHOD

1. Estimated cooking time: 1 hour
2. Scale and remove the intestines of the bangus.
3. Slowly remove the meat of the fish from the skin through the opening cavity below the head with a very sharp knife. Remove the spine by breaking off the bone at the base of the tail and head. Use a long spoon to rub all the meat from the skin.
4. Soak the head and skin in lemon juice, soy sauce and pepper.
5. Simmer in 1/2 cup of water the bangus meat with some salt for 5 minutes.
6. Stir fry the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
7. Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
8. Add a beaten egg to the stir fry and mix well.
9. Fill the mixture inside the bangus skin and head. Sew the cavity if needed.
10. Fry in oil until golden brown.
11. slice slightly diagonal around 1 and 1/2 inch thick and serve.

FISH IN COCONUT CREAM RECIPE

Fish in Coconut Cream Recipe

Ingredients

• 5 Pieces medium sized fish
• 1 c Shredded cabbage leaves
• 1 ts Ginger root
• 1 ts Chopped red chili peppers
• Salt to taste
• 1 c Coconut cream
• 1 ts Ground pepper


METHOD

1. Boil together coconut cream, fish fillet, pepper and ginger root.
2. Cook until the fish is tender. Add cabbage leaves and season with salt. Just before serving.
3. Add red chili peppers. Serve hot with steamed white rice.

CLAM STEW RECIPE

Clam Stew Recipe

Ingredients

• 3 cups shelled clams
• salt or patis and freshly ground pepper to taste
• 1 cup unripe papaya or winter melon, cut into 2-inch pieces
• 2 pieces ginger-root strips, cut julienne-style
• 1 pound spinach or watercress
• 5 cups water


METHOD

1. Set down the clams in a bowl of water for 10 minutes. Bring the water and ginger to a boil in a medium saucepan.
2. Add the clams and fruit and simmer for 15 minutes or until clams are tender. Flavor with salt or patis and pepper to taste.
3. Turn off heat and add spinach or watercress. Serve hot. Serves 4 to 6.

FRIED CALAMARES RECIPE

Fried Calamares Recipe

Ingredients

• 1/3 kilo squid rings
• 2 packs Pepper
• 1 cup flour
• 2 cups oil
• 2 egg whites

METHOD

1. Divide flour into 2 portions.
2. Add 2 packs Pepper to 1 portion.
3. Rub squid rings into plain flour then dip in egg white then coat each ring with flour mixture.
4. Deep fry coated squids until golden brown.
5. Serve with dip. For the dip just mix 3/4 cup mayonnaise and 1 pack Garlic chips

BAKED TAHONG RECIPE

Baked Tahong Recipe

Ingredients

2 lbs clams in shell
5 cloves of garlic minced
1 small yellow onion minced
1 small tomato minced
salt and pepper
1/2 cup shreded mozarella
cheese
fresh lemon slices

METHOD

1. Prepare baking tray by putting aluminum foil
and thinly cover with salt. Line up cleaned,
opened clams. Remove half-shell.

2. In a small bowl, mix minced garlic, onion, and tomato
with a dash of salt and pepper. This will be the garnish.

3. Garnish opened clams with the mix. Add a few shreds
of mozarella cheese on top of the garnish.

4. Put in oven at 350 F, and bake for 15-20 mins.

5. Serve immediately with freshly squeezed lemons.
This can serve as appetizer.