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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Components and Nutrient Contributions For Meat

Meal Components	Examples	Nutrients
Meat, fish, poultry, and eggs	Beef, chicken, fish, ham, pork, turkey, and eggs	Protein, iron, phosphorus, potassium, B vitamins, and zinc; also contain fat, saturated fat, and cholesterol
Cheese	Swiss, ricotta, part-skim mozzarella, cottage cheese, American cheese, cheddar, and other cheeses	Protein, calcium, phosphorus vitamins A and B-12; also contain fat, saturated fat, and cholesterol
Dry beans and peas (Can also count as a vegetable, but not in the same meal.)	Lentils, navy beans, black beans, lima beans, kidney beans, pinto beans, black-eyed peas, refried beans, chickpeas, and soy beans	Protein, iron, complex carbohydrates, potassium, dietary fiber, magnesium, phosphorus, and folate
*Peanut butter and    other nut butters **Nuts and seeds	Peanut butter, almond and other nut butters Walnuts, peanuts, almonds, soy nuts, other nuts, and seeds	Protein, dietary fiber, vitamin E, copper, magnesium, phosphorus, and niacin; also contain fat
Yogurt	Commercially produced yogurt, plain or flavored, unsweetened or sweetened	Protein, carbohydrate, calcium, phosphorus, potassium, and vitamin A
Alternate Protein Product (APP)	APP is what is mixed/made into such food items as ground beef patties, meat loaf, tuna salad, chicken nuggets, pizza toppings, etc.	Protein, and other nutrients vary depending on the type of APP used

* Caution: Children under 4 years of age are at the highest risk of choking. Young children should not be fed spoonfuls or chunks of peanut butter or other nut butters. Instead, we recommend that peanut butter and nut butters be spread thinly on bread or crackers.

** Nuts and/or seeds should be served to all children in a prepared food and be ground or finely chopped.

Menu Ideas to Increase Variety:

1. Try whole-grain pita bread sandwiches or “pita pockets” stuffed with tuna, lettuce, and tomato, or chicken salad with celery and carrots. Make a vegetarian whole-grain pita pocket with favorite veggies, chickpeas, and plain yogurt. 
2. Serve peanut butter with apple chunks on whole wheat bread. 
3. Serve lean meats, skinless poultry, and lower fat cheeses. 
4. Try an ethnic favorite: taco, gyro, pirogue, or calzone. 
5. Mix ground beef with ground turkey for hamburgers or taco filling. 
6. Make a whole-grain submarine sandwich with roast turkey or ham and cheese. 
7. Try lentils or navy beans in a soup.

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Fried Wonton Recipe

Wonton is a type of dumpling commonly used in chinese cuisine. They are made by spreading a square of paper wrapper (a dough skin made of egg, flour, water and salt). Adhesion will improved by moistening the wrapper's inner edges by dipping a finger tip in water and running it across the dry dough to dissolved the exra flour. The most common filling is ground pork. Now, you can try recipe that can make about 40 servings. Enjoy!

Ingredients:

1lb ground pork
3 garlic cloves (chopped)
1 teaspoon fresh ginger (grated)
1 tablespoon soy sauce
1 teaspoon sesame oil
3 carrots (finely diced)
3 celery stalks (finely chopped)
6 green onions (finely chopped)
1 (12 ounce) package wonton wrappers
1-2 eggs (beaten, for sealing)
Oil (for deep frying)

Procedure:

1. With a large bowl combine pork, garlic, ginger, soy sauce, sesame oil, carrots, celery, and green onions. Stir to mix.
2. Beat eggs. Lay out a wonton wrapper and place a heaping teaspoon of the filling into the center of the wrapper. Brush egg on 2 edges on one side of the wrapper. Fold over to form a triangle and seal the edges tightly with your finger. Repeat until all the wrappers and/or filling are used.
3. Heat oil in a deep fryer to 370 degrees. Deep fry in bathes until golden brown. Drain on paper towels.

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Lettuce Wraps Recipe

Lettuce Wrap is a breadless sandwich with a filling optionally inserted between two leaves of lettuce. This recipe are also a fun dish to eat, either as an appetizer or main course. Serve the filling on a platter with whole lettuce leaves on the side, and let your friends and family wrap their own. They will love the combination of crisp, cold lettuce with the warm, flavorful filling. This easy lettuce wrap recipes makes a low-calorie, low-fat treat that's also very nutritious. Enjoy!

Ingredients:

16 lettuce leaves (rinsed and pat dried)
1lbs ground beef
1 tablespoon oil (for frying)
1 large onion (chopped)
2 garlic cloves (minced)
1 tablespoon soy sauce
¼ cup hoisin sauce
1 tablespoon rice wine vinegar
Asian chili pepper sauce (optional, to taste)
1 (8 ounce) can water chestnuts (drained and chopped)
1 bunch green onions (chopped)
2 tablespoons dark sesame oil

Procedure:

1. Heat a medium skillet to high heat. Add 1 tablespoon of oil. Add ground beef. Break beef up into very small pieces with a metal spatula and reduce heat to medium. Cook until beef is fully cooked. Drain, remove from pan and allow the beef to cool.
2. In the same pan add onions and stir fry for 1 minute. Add garlic, soy sauce, hoisin sauce, vinegar and chili pepper sauce to the onions. Stir to mix well. Add in water chestnuts, green onions and sesame oil.
3. Continue cooking for about 2 minutes. Add sauce mixture to ground beef and mix well in a bowl.
4. Pile the meat mixture into the center of each lettuce leaf. Wrap the lettuce around the meat like a burrito.

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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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