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. 

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.

Adobong Pusit

You'll Need:
  • 1 kg small squid
  • 2 Tbsp oil
  • 1/2 clove garlic, crushed
  • 1/2 cup vinegar
  • 1/4 cup water
  • 1/2 Tbsp salt

What to Do:
  1. Press on the heads of the squids to remove all the black ink (and reserve all the ink). Remove the membranes, heads and tentacles from squid. Discard membranes and heads but retain the tentacles.
  2. Heat oil and brown the garlic. Remove garlic and set aside.
  3. Combine squid, tentacles, vinegar, water and reserved ink. Simmer over medium heat until squid are cooked. Do not overcook or the squid will become tough. Season with salt.
  4. Remove from heat. Sprinkle fried garlic on top and serve immediately with rice.

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.