Tinolang Tahong with Malunggay

Ingredients
 2 lbs. mussels, cleaned
 2 thumbs ginger, crushed
 2 stalk lemongrass, tied into a knot
 2 cups malunggay leaves
 1 medium yellow onion sliced
 5 to 6 cups water
 Salt and ground black pepper to taste

Instructions
1. Bring water to a boil.
2. Add the onion, ginger, and lemongrass. Continue to boil in medium heat for 8 minutes.
3. Add the mussels. Boil for 6 minutes.
4. Gently slide-in the malunggay leaves. Cook for 6 to 8 minutes.
5. Sprinkle salt and ground black pepper. Stir,
6. Transfer to a serving bowl. Serve.
7. Share and enjoy!
 Tuna Jaw Sinigang

Ingredients
 3 lbs. tuna jaw, sliced
 15 to 20 pieces young tamarind
 4 long green peppers (siling pansigang)
 1 large yellow onion, wedged
 1 small daikon radish (labanos), sliced into thin pieces
 1 bunch mustard greens
 2 medium tomato, wedged
 ¼ cup yellow miso paste
 3 tablespoons fish sauce (patis)
 8 cups water

Instructions
1. Boil the water in a large soup pot. Add the tamarind. Cover and continue to boil for 30 minutes.
Remove the tamarind from the water using a kitchen strainer. Let the tamarind cool down and put it
on a sturdy sieve. Position the sieve over the pot and then extract the tamarind juice out by placing a
spoon on top of the tamarind. Push it against the sieve. Discard the pulp. The water should still be
boiling at this point.
2. Add tomatoes, onion, and miso paste. Cover and boil for 15 minutes.
3. Gently slide-in the tuna jaw slices. Cook for 20 minutes.
4. Add the peppers and daikon radish. Cover and continue to cook for another 10 minutes.
5. Add the mustard greens and pour the fish sauce on the pot. Stir. Cook for 8 minutes.
6. Transfer to a serving bowl. Serve with rice along with a small bowl of fish sauce and red pepper
flakes on the side.
7. Share and enjoy!
 Tinolang Isda

Ingredients
 2 lbs. Tuna jaw (panga)
 1 to 2 cups hot pepper leaves (dahon ng sili)
 1 bunch scallions, sliced in 3 inch pieces (dahon ng sibuyas)
 2 plum tomato, sliced in wedges (optional)
 3 to 5 pieces long green pepper (siling pansigang)
 1 medium yellow onion, sliced
 3 thumbs ginger, peeled and sliced into pieces
 1 stalk lemongrass
 1 piece Knorr Fish Bouillon (fish cube)
 5 cups water
 3 tablespoons fish sauce (patis)

Instructions
1. Pour water in a soup pot. Let boil.
2. Add ginger, tomato, and onion. Let the water reboil
3. Add-in the lemongrass. Cover and boil for 5 to 8 minutes.
4. Gently slide-in the Tuna. Cover and cook for 12 to 15 minutes.
5. Add the fish cube and then stir. Cover and continue to cook between low to medium heat for 2
minutes.
6. Add the hot pepper leaves, scallions, long green pepper, and fish sauce. Stir and cook for 3 minutes.
7. Transfer to a serving plate. Serve with rice.
8. Share and enjoy!
 Sinigang na Liempo sa Sampaloc (Pork Sinigang)

Ingredients
 2 lbs. pork belly, chopped
 16 ounces unripe sampaloc (tamarind)
 1 bunch kangkong (onchoy), cleaned and sliced
 3 medium gabi(eddo), halved
 2 medium ripe red tomatoes, quartered
 1 medium yellow onion, quartered
 12 pieces okra
 3 to 4 pieces long green chili (siling pansigang)
 4 cups water
 2 cups beef broth
 2 tablespoons cooking oil
 Fish sauce to taste

Instructions
1. Boil the water in a cooking pot.
2. Put-in the tamarind and continue to boil for 45 minutes. Once done, remove the tamarind from the
water. Set both aside.
3. Meanwhile, heat the oil on another deep cooking pot.
4. Once the oil is hot, sear the pork belly until the color turns light brown.
5. Stir-in the tomatoes and onion. Cook for 2 minutes.
6. Gently pour-in the water (used to boil the tamarind), but do not include the tamarind yet. Add the
beef broth and gabi afterwards.
7. Place the tamarind on a strainer and let the remaining juice out by pushing a spoon against it. Add
the tamarind juice to the cooking pot where the meat is. Simmer for 60 minutes. Add more water if
necessary.
8. Put-in the okra and long green chili. Cook for 3 minutes.
9. Add the kangkong (onchoy) and fish sauce. Stir. Cover and turn the heat off. Let it stay covered for 5
minutes.
10. Transfer to a serving bowl.
11. Serve with warm rice.
12. Share and enjoy!
 Sardines with Misua Recipe

Ingredients
 1 small can sardines (in tomato sauce)
 2 ounces misua (thin flour noodles)
 2 tablespoons fish sauce
 ¼ teaspoon ground black pepper
 2 cloves garlic, minced
 1 small onion, minced
 1½ cups water
 1 tablespoon toasted garlic
 1 teaspoon scallion, chopped
 2 tablespoons cooking oil

Instructions
1. Heat a cooking pot and pour-in oil.
2. When the oil is hot enough, sauté garlic and onions.
3. Add the sardines including the sauce and cook for 2 minutes.
4. Put-in fish sauce and ground black pepper then stir.
5. Add water and let boil.
6. Put-in the misua and cook for 3 to 5 minutes under medium heat.
7. Turn-off the heat and transfer to a serving bowl.
8. Garnish with toasted garlic and chopped scallions on top.
9. Serve hot. Share and enjoy!
 Adobong Tahong Recipe
(Mussels Adobo)

Ingredients
 1 lb. Mussels, cleaned and shell removed
 3 cloves garlic, crushed
 3 tablespoons soy sauce
 2 tablespoons white vinegar
 4 pieces dried bay leaves
 ½ tablespoon whole peppercorn
 2 tablespoons toasted garlic
 2 tablespoons cooking oil
 Salt to taste

Instructions
1. Heat the cooking oil in a cooking pot.
2. Put-in the crushed garlic and whole peppercorn. Cook until the garlic turns light brown.
3. Add the mussels. Stir and cook for 2 minutes.
4. Put-in the bay leaves, add the soy sauce, and 1 tablespoon of toasted garlic. Let it boil. Simmer for 5
to 7 minutes.
5. Pour-in the vinegar. Let the liquid reboil. Stir and then cook for 3 minutes.
6. Add salt to taste. Transfer to a serving plate.
7. Top with the remaining toasted garlic. Serve.
8. Share and enjoy!
 Adobong Pusit Recipe

Ingredients
 2 lbs. medium-sized squid, cleaned and ink separated
 1 piece large onion, diced
 2 pieces medium sized tomatoes, diced
 ½ cup soy sauce
 ½ cup vinegar
 1 cup water
 5 cloves crushed garlic
 1 teaspoon sugar
 Salt and pepper to taste
 2 tbsp cooking oil

Instructions
1. Heat a wok or cooking pot them pour-in soy sauce, vinegar, and water then bring to a boil.
2. Add the squid and wait for the liquid to re-boil. Simmer for 5 minutes.
3. Turn off the heat then separate the squid from the liquid. Set aside.
4. Pour-in cooking oil on a separate wok of cooking pot then apply heat.
5. When the oil is hot enough, sauté the garlic, onions, and tomatoes.
6. Put-in the squid then cook for a few seconds.
7. Pour-in the soy sauce-vinegar-water mixture that was used to cook the squid a while back. Bring to a
boil and simmer for 3 minutes.
8. Add the ink, salt, ground black pepper, and sugar then stir. Simmer for 3 minutes.
9. Transfer to a serving bowl then serve.
10. Share and enjoy!
11. Note: If you want a thicker sauce, remove the squid from the wok or cooking pot and let the sauce
boil until enough liquid evaporates. Once done, you may top the squid with the sauce.
 Fried Bangus Recipe (Fried Milkfish)

Ingredients
 1 large boneless bangus (milkfish); scales removed, cleaned and butterflied
 ½ cup white vinegar
 4 cloves garlic, crushed
 ½ teaspoon whole peppercorn
 ½ teaspoon salt
 1 cup cooking oil

Instructions
1. Combine vinegar, garlic, whole peppercorn, and salt in a bowl. Stir.
2. In a deep wide plate, pour-in the mixture and then lay down the fish in a manner that the sliced part
is facing down (skin should face up). Cover and place in the fridge. Marinate for 8 to 12 hours.
3. Heat the cooking oil in a pan. Fry both sides of the bangus in medium heat until the color turns
medium brown. Note: the oil has a tendency to splatter because of the liquid from the marinade.
Make sure to cover the pan while leaving open a small space for the steam to escape.
4. Serve with spiced vinegar (sinamak).
5. Share and enjoy!
 Fish Escabeche Recipe

Ingredients
 1 large fish (1 to 2 lbs), cleaned and salted
 1 medium red bell pepper, sliced into strips
 1 medium red onion, sliced
 1 cup white vinegar
 5 cloves garlic, crushed
 1 teaspoon whole peppercorn
 ½ teaspoon salt
 ¼ cup sugar
 ½ cup cooking oil

Instructions
1. Heat cooking oil in a frying pan then fry both sides of the fish until a bit crispy. Set aside.
2. Heat a clean pan and pour-in the vinegar. Let boil.
3. Add sugar, whole peppercorn, and garlic. Cook for 1 minute.
4. Put-in the onion and red bell pepper. Stir and cook until the vegetables are tender.
5. Sprinkle salt and then stir.
6. Put-in the fried fish. Cook for 2 to 3 minutes.
7. Turn-off heat and transfer to a serving plate.
8. Serve. Share and enjoy!
 Inihaw na Pusit Recipe (Grilled Squid)

Ingredients
 3 pieces medium to large squid, cleaned
 1 cup soy sauce
 1 large tomato, diced
 1 large sweet onion, diced
 3 pieces dried Thai chili
 ½ piece lemon or 2 pieces calamansi
 salt and ground black pepper to taste

Instructions
1. In a large container, combine onion and tomato
2. Add some salt and pepper and mix well.
3. Stuff the squid with the onion and tomato mixture. Add more if necessary.
4. Grill the squid for 6 to 8 minutes per side.
5. Transfer to a serving plate.
6. Serve hot with dip. Share and Enjoy!