Rellenong Bangus Recipe

Milkfish or bangus as it is locally called here in the Philippines is our national fish. Bangus is one of the many staple fish diets by Filipinos although milkfish is widespread in Southeast Asia. Countries like Indonesia and Taiwan have milkfish also in their diet. There are many ways to cook the milkfish or bangus. Preparation of the bangus for relleno is equally tedious. After selecting the right size of bangus, it is then scaled, gutted, and the intestines removed. Enjoy!

Ingredients:

1 large size bangus
1 onion, chopped finely
4 cloves garlic, minced
1 small size carrot, small cubes
1 box raisins (optional)
2 tomatoes, chopped
1 raw egg, large
1 teaspoon vetsin
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 green bell pepper, chopped finely
2 tablespoon flour
2 pieces lemon
cooking oil for frying

Procedure:

1. Remove and clean fish scales. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding. Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck. Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish. If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin. 
2. Marinate skin and head of the fish with soy sauce and lemon juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat. 
3. Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins. 
4. Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or aluminum foil. Fry. Cool before slicing. 
5. Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.

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Chicken Paella Recipe

Paella is valencian rice dish that originated from its modern form near lake Albufera, a lagoon in Valencia, on the east coast of Spain. It also consists of white rice, green vegetables, meat (chicken, duck), beans and seasoning. Seafood paella replaces meat and snails with seafood and omits beans and green vegetables. Now, we will try the delicious Chicken Paella and this serves as one of the best recipe on this website.

Ingredients:

1 kilo chicken (cut into small pieces)
1/4 kilo chicken giblets & liver
2 cans tomato sauce
2 large onions chopped
1/2 head garlic, minced
1 pieces bay leaf (laurel)
2 bell peppers, red & green (strips)
1/2 kilo tahong (cooked in shell)
3-4 crabs (cooked, quartered)
1 cup sweet green peas
2 chorizo de bilbao (sliced diagonally, 1/4' thick)
1 teaspoon pimenton powder
1 tablespoon vetsin
salt to taste
1 hard-cooked egg (garnishing)
3 cups rice
4-5 cups water

Procedure:

1. Saute and brown garlic in oil. Stir in half of chopped onions. 
2. When wilted, add chicken. Stir until light brown and pour in tomato sauce. 
3. Add bay leaf, vetsin, and salt. Cover. Cook until almost done. 
4. Add pimenton, stir to blend well with sauce. Then, add pepper strips, tahong, shrimps, peas, chorizo, and crabs. Boil for 10 minutes. Set aside. 
5. This time a big wok or kawali. Saute' remaining onions until soft. Add 1 can tomato sauce, water, and rice (previously washed). Stir to blend water with tomato sauce. When it boils, cover, lower heat to medium temperature and continue cooking until rice is cooked. 
6. When done, toss rice with fork to make it fluffy. Then, add 3/4 part of cooked mixture to rice. Increase heat. Mix to blend the cooked mixture and rice evenly. Cook until dries. 
7. Place in a big dish, spread the remaining cooked mixture on top. Garnish with sliced hard-cooked egg and chopped spring onion.

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Steamed Lapu Lapu Recipe

Lapu-Lapu or "grouper" comes from the word for the fish, most widely believed to be from the Portuguese name, garoupa. The origin of this name in Portuguese is believed to be from an indigenous South American language. In the Philippines, it is named lapu-lapu in Luzon, while in the Visayas and Mindanao it goes by the name pugapo. There are many ways to cook this kind of fish. It's how you put art in cooking. Enjoy!

Ingredients:

400 grams Lapu-lapu fish

20 grams salt & pepper

20 grams butter

100 ml fresh milk

12 pieces Quail eggs

60 grams sweet green peas (cooked)

2 pieces Calamansi

30 grams flour

Procedure:

1. In a bowl, marinate fish in salt, pepper and calamansi juice for 20 minutes. 
2. Steam fish for 20 minutes.
3. In a pan, melt butter over low heat, add flour and fresh milk and stir to thicken sauce.
4. Season w/ salt and pepper (do not boil).
5. Place fish on a platter and pour sauce over the fish.
6. Garnish with Quail eggs and sweet green peas.
7. Serve hot with steamed rice.

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Lobster Thermidor Recipe

Lobster Thermidor originally from a French dish consisting of a creamy mixture of cooked lobster meat, egg yolks, stuffed into a lobster shell, and optionally served with an oven-browned cheese crust. Now, filipinos are fun of having this recipe with some additional ingredients. Enjoy cooking!

Ingredients:

4 pieces large prawns

2 tablespoon butter

2 tablespoon flour

1 cup evaporated milk

1 teaspoon salt

1 teaspoon vetsin

3/4 cup grated cheese

1 teaspoon calamansi juice

2 tablespoon bread crumbs

1 egg yolk

1 medium sized onion, finely chopped

Procedure:

1. Cook prawns in a little water over low fire for 1 hour. 
2. Cut shell at the back and scoop out meat. Set aside the shell. 
3. Chop meat coarsely.
4. Saute onion in butter, lower heat and add flour. Stir well. 
5. Remove from heat and gradually add milk, egg yolk (slightly beaten), and half of the grated cheese.
6. Season with salt, vetsin, and calamansi juice. 
7. Lastly, add the prawns meat. 
8. Continue cooking until mixture thickens. 
9. Fill prawns shell with cooked mixture, top with bread crumbs and the remaining grated cheese. 
10. Bake in preheated oven (375 F). 
11. Bake for 20-30 minutes or until topping becomes golden brown.

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Ginataang Tilapia Recipe

Ginataang Tilapia is also called Fish Cooked in Coconut Milk. This is one of my favorite recipe since the main ingredient is Tilapia, a common name for nearly a hundred species of cichlid fish from the tilapiine cichlid tribe. Tilapia inhabit a variety of fresh water habitats.

Ingredients:

6 pieces Tilapia fish (cleaned and scaled)

4 cloves garlic (crushed)

1 medium red onion (cut into eight)

1 red bell pepper (sliced)

1 green bell pepper (sliced)

1 small ginger (sliced)

1 big eggplant (cut into eight)

1/2 cup squash (sliced)

1 medium ampalaya - bitter gourd - (cut into eight)

Salt to taste

2 cups coconut milk

1 cup vinegar

Procedure:

1. In a casserole, arrange fish and spices.
2. Pour in vinegar and coconut milk.
3. Boil for five minutes.
4. Add squash and eggplant and cook until almost done.
5. Add onions, red and green peppers and ampalaya (bitter gourd). 
6. Season with little salt. 
7. Cook until vegetables are done. 
8. Serve hot with steamed rice.

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