Lumpia Bangus

Lumpia Bangus.

Ingredients:

• 2 medium sized bangus
• 1 small onion
• 1 small box raisins
• lard for frying
• 3 small tomatoes
• 1 teaspoon pounded garlic
• 25 big lumpia wrappers
• salt and pepper to taste

Cooking Procedure:

1. Clean the fish and parboil.
2. Remove the flesh from the bone and set aside.
3. Cut tomatoes into small pieces and cut the onion length-wise.
4. Saute garlic, onion and tomatoes.
5. Add bangus meat and raisins.
6. Set aside and cool.
7. Wrap by tablespoons in lumpia wrapper and fry in deep hot fat until golden brown.
8. Drain in absorbent paper and serve hot with sweet and sour sauce.

Paksiw na Bangus

Paksiw Na Bangus.

Ingredients:

• 1 (about 1 lb) fresh, fat bangus
• 1 cup vinegar
• 3/4 cup water
• 1 small quartered ampalaya
• 1 small qartered eggplant
• 1 piece (1-inch long) pounded ginger
• 3 pieces hot green pepper
• patis to taste
• salt to taste

Cooking Procedure:

1. Clean bangus without removing the scales.
2. Cut into two or three pieces.
3. Salt pieces and set aside.
4. Prepare vegetables.
5. Arrange ampalaya and eggplant pieces in clay pot or non-aluminum pot saucepan.
6. Arrange fish and whole peppers over the vegetables.
7. Add vinegar.
8. Bring to a boil without stirring.
9. Add water and continue simmering until fish is cooked.
10. Add patis to taste.

Bangus Relleno

Bangus Relleno.

Ingredients:

• 1 bangus
• 2 large tomatoes
• 1 onion
• 1 clove garlic
• 1 egg, beaten
• 1/2 cup peas
• 2 calamansi
• salt and pepper to taste

Cooking Procedure:

1. Clean the bangus and cut open at the back.
2. Remove the meat of the fish.
3. Free of all spines.
4. Add salt and pepper to flaked meat.
5. Saute garlic, onion and tomatoes.
6. Add meat of fish.
7. Cook well.
8. Before removing from fire, add juice of calamansi and peas.
9. Add slightly beaten egg.
10. Fill bangus skin with mixture and sew up opening.
11. Fry in deep hot fat until fish is golden brown.

Escabeche with Papaya

Escabeche is not only common in the Philippines but also to other countries as well. For the Filipinos, the main ingredient is only fish but in other countries they also use chicken, rabbit meat and pork in their variety of escabeche.

Here is the Pinoy style for escabeche (with papaya).

Ingredients:

• 2 cups green papaya, cut in strips
• 1 medium sized fish
• 1 large onion, sliced
• 1 head garlic, sliced thin
• 1 tbsp ginger, sliced into strips
• 1 hot pepper, cut in strips
• 1 sweet red pepper, cut in strips
• 4 tbsps vinegar
• 1 1/2 cups water
• 3 tbsps toyo
• 1 1/2 tbsps flour or cornstarch
• 4 tbsps sugar
• 2 tbsps lard
• 2 tsps salt
• fat for frying fish

Cooking Procedure:

1. Clean fish and sprinkle with salt.
2. Let it stand for about 15 minutes and drain well.
3. Fry in hot fat until brown and set aside.
4. Saute garlic, ginger, onion and papaya until papaya is half cooked.
5. Add salt and pepper and the mixture of vinegar, waterl, toyo, sugar, and flour or starch.
6. Cook until liquid thickens and the papaya becomes tender.
7. Place fried fish on a platter and pour over it the gravy mixture.
8. Garnish with sliced red-sweet pepper.

Tuna Sisig

Sisig is another Filipino Recipe that is originally made of pork. But for those avoiding pork due to health or religious beliefs, you can now savor the delicious Sisig with Tuna Sisig Recipe.

Ingredients:

• 350 grams fresh tuna fillet, chopped
• 1 small puso ng saging, trimmed and cut lengthwise into two
• 2 large onions
• 1 clove garlic, crushed
• 1 siling haba, sliced
• 1 can (140 g) tomato sauce
• 2 cups water
• 1 teaspoon iodized salt / 1 tablespoon rock salt
• 3 teaspoon soy sauce

Procedure:

1. Boil puso ng saging in 2 cups of water and 1 teaspoon iodized salt for 20 minutes.
2. Drain, remove the middle hard part, then chop finely.
3. Squeeze liquid out very well and set aside.
4. Saute garlic, onion and sliced siling haba.
5. Add 3 tablespoon of soy sauce, puso ng saging, chopped tuna fillet and tomato sauce
6. Cook for 10 minutes without stirring.
7. Serve hot.