Rellenong Bangus

You'll Need:

  • 1 whole bangus (milkfish) 1-1/2 to 2 pounds dressed 
  • 1/4 cup soy sauce 
  • 1/4 cup lemon juice 
  • 1/2 cup water 
  • 1/2 teaspoon salt (for boiling fish) 
  • 2 tablespoons corn oil 
  • 2 cloves garlic, chopped fine 
  • 1 medium onion, chopped fine 
  • 1 can (8 ounces) tomato sauce 
  • 1/2 cup potatoes, diced fine 
  • 1/2 cup carrots, diced fine 
  • 1 small can early baby peas 
  • 1/2 cup raisins 
  • 1/4 teaspoon salt 
  • Fresh ground pepper to taste 
  • 1 egg, beaten 1 tablespoon 
  • melted butter or oil 


What to Do: 

  1. Pound fish body to soften. Slit back to open. Remove backbone. With a spoon, scrape meat off the skin, leaving belly intact. 
  2. Marinate skin (with head and tail) in soy sauce, lemon juice and pepper. Place in refrigerator to chill while you cook the fish meat. 
  3. Boil fish flesh with water and salt until color of flesh changes. Let it cool, then pick bones. 
  4. Saute garlic in hot oil until brown. Add onion and tomato sauce. Simmer 3-5 minutes. 
  5. Add potatoes and carrots. Stir-fry over medium heat until vegetables are tender. Add peas, raisins and cooked fish flesh. Season with salt and pepper. Cook about 5 minutes more. 
  6. Add beaten eggs, mixing well. Take from heat, transfer to a bowl and let mixture cool. 
  7. Spoon the fish mixture into the fish and close it back. 
  8. Lightly dredge the whole fish in cornstarch or bread crumbs before frying it in a wok-ful of hot oil. Fry until the skin is golden brown and crisp, about 5 minutes on each side. 
  9. Alternatively, you may bake the rellenong bangus in a 350°F degree oven. Brush the fish with melted butter or oil. Wrap the fish with a greased tinfoil, for about 40-45 minutes. Unwrap and broil to get some color in the skin. Though you won't get the crunchy skin when fried. 

Camaron Rebosado

You'll Need:

  • 1 kilo long shrimps (peeled and black vein cleaned out, but tail in tacked)
  • Pinch of salt & pepper
  • 2 teaspoons calamasi juice
  • 2 cups all purpose flour
  • 1 cup oil
  • 2 tsp salt
  • 2 tbsp cornflour dissolved in 1 cup water
  • 2 large eggs, lightly beaten


What to Do:

  1. Cut not-so-deep-slits on the body of the shrimp to keep them straight during frying. 
  2. Marinate shrimps in salt & pepper and calamansi.
  3. In a mixing bowl, combine flour and salt. Dredge each prawn in flour mixture, dip in eggs, then dredge in flour again Heat cooking oil in a work or frying pan. 
  4. Cook prawns in hot oil in batches until they turn an even yellow orange color. Drain on paper towels. Serve with sweet and sour sauce.

Sweet and Sour Sauce

You'll Need:
  • 1/2 cup white refined sugar
  • 1/4 cup vinegar 
  • 1/2 teaspoon salt
  • 2 tbsp corn flour dissolved in 1 cup water 
  • 1/4 cup tomato ketchup 


 What to Do:
  1. Blend sugar, salt, ketsup and vinegar in a saucepan. 
  2. Bring to a simmer over low heat. Stir in the cornflour mixture. 
  3. Continue simmering until sauce is thick, stirring occasionally. Serve as a side dip.

Longganisa (Filipino Sausage)

You'll Need:
  • 500 g minced pork
  • 1 tbsp annatto seeds 
  • 1 cup diced pork fat
  • 1/4 cup vinegar 
  • 3 tablespoons brown sugar
  • 1/4 to ½ cup) oil 
  • 2 teaspoons salt
  • spring onion, to garnish (optional) 
  • Freshly ground black pepper
  • 2 tablespoon finely chopped garlic 
  • 2 tbsp crushed garlic 


What to Do:

  1. In a mixing bowl, combined minced pork, pork fat, sugar, salt, pepper and garlic. 
  2. In a small bowl, combine annatto seeds and vinegar. Press on the annatto seeds with back of a spoon to extract the color. 
  3. Strain vinegar into the pork mixture. Mix well by hand or with a wooden spoon. 
  4. Shape into 8 1/2cm (4 inc) sausage and roll in a small pieces of wax paper. 
  5. Chill for a few hours in the refrigerator. When ready to cook, heat oil in a wok or frying pan. 
  6. Unwrap the sausage and fry in batches in hot oil until fully cooked. Drain on paper towels. 
  7. Garnish with spring onion, if desired and serve with rice and tomatoes or garlic. These sausages can also be frozen until needed.

Toasted Grated Coconut

You'll Need:
  • 5 1/2 cup coconut milk 
  • 3 tbsp sugar 

What to Do:
  1. In a non stick frying pan, bring the coconut milk and sugar to a boil then lower to medium heat. 
  2. Continue boiling and stirring for sometime the coconut milk until the coconut oil starts coming out. 
  3. When the coconut milk solids turn golden brown and oil should be separating from the milk. Remove from heat immediately and pour into container.

Special Maja Blanca

You'll Need:
  • 1 1/2 cup cornstarch
  • 1 1/2 cup sugar
  • 1/2 cup all-purpose cream  
  • 1 1/2 c water
  • 1/2 cup quickmelt cheese (grated)  
  • 1/2 c cream of corn or corn kernel
  • 1 cup thick coconut milk

What to Do:
  1. Dissolve cornstarch in water. Set aside. Boil coconut milk and sugar. Add cheese and cream of corn or corn kernel. Mix well. Boil.
  2. Add cornstarch dissolved in water. Mix thoroughly to avoid lamps. Turn off heat.
  3. Add all-purposed cream to the mixture. Pour onto a pan. Let cool until set. Refrigerate.
  4. Sprinkle toasted grated coconut on top before serving. Serve cold.