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.

Tulya Omelet (Filipino Style)

Tulya can be a nutritious alternative for your favorite Omelet recipe.

Ingredients:

• 1 cup cooked shelled tulya
• Cooking oil
• 1 large tomato, sliced
• 1 tablespoon chopped onion
• Salt and pepper
• 2 eggs, well beaten

Cooking Procedure:

1. Saute in oil the onion, tomato and tulya.
2. Season with salt and pepper.
3. Beat the eggs, add a little salt.
4. Put oil in the pan, about 1 tablespoon and heat it.
5. Pour the eggs and over them place the cooked tulya.
6. Turn over when the egg has set and cook the other side.
7. Serve hot.

Fish Sinigang

Another delicious Filipino dish which is very common in every Filipino meal.

Ingredients:

• 1 medium-sized dalag (or any fish available)
• 1/2 cup sitao, 1 i/2 inches long
• 6 pcs kangkong tops, 1 1/2 inches long
• 1 pc onion, quartered
• 5 pcs kamias, cut in quarters
• 2 tbsp patis
• 2 cups rice water
• 4 pcs large tomatoes, cut in quarters
• 1 small pice of ginger, pounded

Procedure:

1. Scale, clean and slice the fish. Set aside.
2. Pour rice water into a pot. Add the tomatoes, kamias, ginger, and onion. Let boil.
3. Put the fish and season it with patis and salt.
4. Add sitao and cook for 5 mnutes.
5. Add kangkong tops and cook for 5 minutes.
6. Serve hot.