Pork Siomai

You'll Need:
  • 1/2 kilo ground pork w/o fat (double grind)
  • 1/2 cup grated turnips
  • 1 tbsp. chopped spring onions
  • 1/2 tsp. salt
  • 1 raw egg
  • 2 tbsp. soy sauce
  • 2 tbsp. cornstarch
  • 30-40 pcs. siomai wrappers
What to Do: 
  1. Mix together all ingredients. Wrap by spoonfuls in wrapper. 
  2. Brush steamer plate with oil; arrange at least 1 inch apart, so they will not stick together when cooked. 
  3. Boil water in steamer before placing the before placing the steamer plate. Steam for 30-45 minutes. 
  4. Serve with soy sauce and calamansi juice.

Fish Balls

You'll Need

  • 1 kilo fish (any white meat fish, cleaned up)
  • 2 pcs carrots
  • 2 eggs
  • 2 potatoes
  • ginger (slice 1")
  • 1/2 tbsp salt
  • 1 head garlic
  • 1 1/2 cup cornstarch
  • 1 cups water

What To Do

  1. Cook the fish in water and ginger for 5 minutes.
  2. Remove the fish bones and chop the fish finely.
  3. Chop finely the carrots, potatoes, garlic and onions.
  4. Mix all the ingredients and form into 1" diameter ball.
  5. Bring to boil the liquid used in boiling the fish and drop 3 or more fish balls at a time. Remove the fish balls when it floats.
  6. Put the cooked fish balls in a drainer and let them cool.
  7. Fry the fish ball before eating.

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.

Chayote Pickles

You'll Need: 
  • 3 pcs sayote 
  • 2 tbsp red bell pepper (thin strip) 
  • 1 pc carrot 
  • 2 tbsp green bell pepper (thin strips) 
  • 1 cup vinegar 
  • 1/4 cup ginger (thin strips) 
  • 1 cup sugar 
  • salt to taste

What to Do: 
  1. Wash and peel sayote and carrots. Slice thinly with a peeler. 
  2. In a bowl, put sayote, carrot, red and green bell pepper. Put salt, mash and press to remove juice. Set aside. 
  3. Boil vinegar, ginger and sugar. Pour over the vegetables while boiling hot. Mix well. Let cool.

Gambas (Spicy Prawns)

You'll Need: 
  • 1 kg med prawns, peeled (head, tails and shells discarded) 
  • juice of 4 pcs calamansi 
  • 1/4 cup olive oil cloves of 1 whole garlic head 
  • Dash Tabasco or other hot pepper sauce 
  • Salt and pepper to taste

What to Do: 
  1. Marinate peeled prawns in calamansi juice for about 30 minutes 
  2. Heat oil in a frying pan or wok and saute garlic until almost brown. 
  3. Add prawns and stir fry until fully cooked, about 2-3 minutes. Don't overcook. 
  4. Season with hot pepper sauce, salt and pepper to taste. 
  5. Transfer prawns to a serving dish together with the garlic. If desired, garnish with parsley and chili.

Kangkong Fritters

You'll Need:
  • 1 bunch of kangkong (200g) 
  • 3 cups ice water 
  • 1 cup plain (all-purpose) flour 
  • 1 cup cornflour 
  • 1 egg 
  • 2 cups of water
  • 2 cups oil 
  • Salt and pepper to taste 

What to Do:
  1. Wash kangkong and separate the leaves from the stalks. Cut the stalks into 1 inch pieces. 
  2. Soak leaves and stalks in iced water for 30 minutes In a deep bowl, make a dipping batter by combining flour, cornflour, egg and water. Mix until batter is smooth. 

Calamares

You'll Need:
  • 1 kg medium squid, cleaned (head ink sacs and tentacles discarded), outer purple skin peeled off (do not cut squid open)
  • 125 g  plain all-purpose flour
  • 2 egg whites 
  • 250 ml oil
  • 2 Tbsp calamansi juice
  • Salt and pepper to taste

What to Do:
  1. Slice squid into 1 cm rings. Marinate in calamansi juice for about 30 minutes.
  2. Dip squid rings in egg whites, then dredge in flour.
  3. Fry squid rings in hot oil a few pieces at a time until they turn golden yellow. Do not overcook as this will make the squid tough. Remove squid rings from the work and drain on paper towels. Season with salt and pepper.
  4. Serve with Garlic mayonnaise dip as an appetizer.