Homemade Fish Balls with Spicy

Sauce
Ingredients:

1 lb. boneless fish meat (any white fish will do) 1 tablespoon sugar
2 tablespoon cornstarch 1 teaspoon sesame oil (optional)
2 tablespoon flour 1 cup cooking oil for frying
1 tablespoon salt

Procedures:
1. Grind fish till it turns into a thick paste.
2. Using a bowl combine flour, cornstarch, salt, sugar, sesame oil, water and fish
paste. Stir the mixture until well combined. Refrigerate for an hour.
3. Scoop a teaspoon full and roll into small balls.
4. Drop balls into boiling water. Once the balls starts to float then it is cooked. Remove and drain.
5. Heat cooking oil and fry till it turns golden brown. Remove and drain excess cooking oil.
6. Serve hot with sweet and spicy fish ball sauce. See sauce recipe below.
7. Tip: Coat palm of your hand with flour so the mixture won't stick.

Sweet and Spicy Sauce

Ingredients:

4 cloves garlic, minced 2 tablespoon vinegar

1 small onion, chopped 1 teaspoon cornstarch diluted in 3 tablespoon water
2 thai chili or jalopeno, chopped 2 cups water
2-3 teaspoon sugar 1 tablespoon soy sauce
salt and ground pepper to taste

Procedures:
1. Using a saucepan combine water, soy sauce, vinegar, garlic, onion, chili pepper, sugar, salt and ground pepper. Mix
well and bring to a boil in medium low heat.
2. Once it starts boiling reduce heat to low and simmer for few minutes.
 3. Add diluted cornstarch. Simmer in low heat for few minutes while continuously stirring. Remove from heat and serve
warm.

Ginataang Bilo Bilo Recipe

Recipe for 4-5 serving

Ingredients:

4 cups coconut milk (use Chaokoh brand if available)

1 cup water
3/4 cup sugar (more or less if needed)
1 pc. plantain banana or saba, small cubed
1 medium size sweet kamote, small cubed
2 small taro (ube), small cubed
1 kamoteng kahoy (cassava) (around 1 cup), small cubed
2 small ube, small cubed
1/2 cup langka (jackfruit) from can, cut into strips
1/2 cup macapuno strips
1 cup cooked sago
1 cup glutinous rice flour
1/2 cup cold water

Procedures:

1. Mix 1/2 cup cold water with glutinous rice flour. Mix well and form into small balls. Set aside.
2. Using a big pot, bring coconut milk and 1 cup of water into a boil. Add sugar and stir well.
3. Once it starts to boil reduce heat for medium and add kamoteng kahoy, ube, kamote, banana and ube.
Cook for few minutes or till half cooked. Stir the pot constantly.
4. Add bilo bilo one by one and keep stirring the pot to make sure it doesn't stick together.
 5. When bilo bilo starts to float add langka and macapuno strips. Simmer for 3-5 minutes in low heat.
6. Add cooked sago, stir well and simmer for few more minutes.
7. Remove pot from heat. Stir well and serve hot. Enjoy!

PINAPUTOK NA TILAPIA, BAKED NOT FRIED

Ingredients:

2 large whole tilapiaq

1/3 cup diced tomato
1/3 cup diced onion
1 thumbsize ginger, chopped
1/3 cup chopped cilantro (optional)
Salt and ground pepper to taste
Olive oil (I used one in spray can) or any kind of oil you uses
Banana leaves, cleaned
Aluminum foil

Procedures:

1. Scale tilapia and remove guts. Make a long slit on each side of the tilapia. That way you can put
more stuffing. Set aside.
2. Combine tomato, ginger, onion and cilantro in a bowl. Season with salt and pepper. Set aside.
3. *Start the oven in 425 degrees*.
4. Microwave banana leaves for a minutes. That way the leaves will soften and easier to use.
5. Arrange the aluminum foil. Top with banana leaves and spray or brush with oil.
6. Season tilapia with salt and stuff with enough tomato onion mixture.
7. Spray or brush the tilapia with more cooking oil.
8. Wrap the tilapia with banana leaves and aluminum foil.
9. Place the wrapped tilapia in a pan and bake for at least 45 minutes.
 10. Remove the baked tilapia from the oven, remove aluminum foil but leave the banana leaves and serve
hot with your favorite fish dip. I made lemon and soysauce dip, yummmy!

PANCIT CANTON RECIPE

Ingredients:

8 oz. pancit canton, excellent brand

1/3 lb pork, sliced thin
3 pieces chinese sausage, sliced thin
4 cloves of garlic, minced
1 medium onion, minced
1 carrot, julienne
2 cups diced cabbage
1/3 lb green beans, julienne
1 stem green onion, chopped
1 tablespoon sesame oil
2 tablespoon cooking oil
3 cups water
Salt and ground black pepper to taste

Procedures:

1. Using a big wok heat cooking oil in medium low fire. Add pork and brown till golden brown.
2. Add slices of Chinese sausage, garlic and onion till caramelized.
3. Stir in carrots and green beans. Add water and bring to a boil.
4. Season with salt and ground pepper to taste. Easy on the salt.
5. Pancit canton sometimes get salty. Remember you can always add more salt later.
 6. Add pancit canton in the wok and season with sesame oil. Stir well and reduce heat to low.
7. Cover wok and simmer for 5 minutes or till noodles is almost fully cooked.
Add cabbage slices. Stir well.
8. Cover wok and simmer for few more minutes.
9. Remove wok from heat and serve noodles hot.
10. Great when served with calamansi slices.

Adobong Pusit
Yield: 6 servings

Ingredients:

2 lb. pusit (small squids)

3 tbsp. oil
2 tbsp. minced garlic
125 ml vinegar
75 ml soy sauce
1 tsp. black pepper
2 bay leaf
2 chili peppers

Procedures:
1. Clean the squids thoroughly under running water. Detach the heads.
2. Keep the ink sacs intact and discard the stiff membranes.
3. Heat the oil in a casserole and fry the garlic. Add the squid.
 4. Stir-fry for a minute. Break the ink sacs into the casserole.
5. Add the vinegar, soy sauce, pepper and bay leaf.
6. Reduce heat then simmer for 10 minutes. Add the chili peppers.
7. Remove from heat and transfer to a serving dish.
Adobong Kangkong Recipe
Serves: 4
Ingredients:

1 to 2 bundles Kangkong (Water Spinach), cut into 2 in. lengths

2 tbsp. oil
4 cloves garlic, minced
100 g. Pork cut into cubes
1 tbsp. APF (All Purpose Flour)
Water (or broth)
2 tbsp. soy sauce
2 tbsp. vinegar
Pepper
Salt to Taste

Instructions:

1. Heat oil in a wok (or a large frying pan).

2. Saut garlic.
3. Add Pork and stir-fry until browned.
4. Add flour and stir to combine.
5. Pour in enough broth (or water) to cook the pork.
 6. Add soy sauce, vinegar and pepper. Bring to a boil.
7. Add kangkong (water spinach), cook just until wilted.
8. Adjust soy sauce if needed according to your taste.
9. Remove from heat and serve.

Asado Chicken and Pork Adobo

Ingredients:

1 cup roasted garlic cloves Garnish

1 lb. pork liempo (pork belly), cubed 12 hard-cooked quail eggs
1 lb. chicken thighs, quartered 1/3 cup fried garlic chips
1/3 cup wine vinegar 1/3 cup fried shallots
2 bay leaf chopped parsley
1 tsp. whole peppercorns
3 tbsp. Worcestershire sauce
3 tbsp. sugar

Procedures:

1. To Prepare Roasted Garlic: Peel garlic cloves and brush with olive oil, salt and pepper. Bake in the oven
until golden brown. Set aside.
2. To Prepare Fried Garlic and Shallots: Slice garlic and shallots thinly. Heat oil in a frying pan, fry the
garlic then the shallots until golden brown (fry separately as their cooking times vary). Drain on paper
towel. Set aside.
3. Wash the pork cubes and chicken pieces. Set aside.
4. In a heavy saucepan, cook and brown pork cubes. Remove and set aside.
5. In the same pan, cook and brown the chicken pieces. Remove and set aside.
6. Put the cooked pork cubes back to the pan and chopped roasted garlic. Add vinegar, bay leaf, whole
peppercorns, Worcestershire sauce and sugar.
7. Add 2 cups of water; stir to combine. Let it boil then simmer until pork pieces are half done, about 15 to
20 minutes. Add the chicken pieces and continue cooking until pork are tender and the chicken pieces are
 cooked through. More water (or stock) may be added (adding just a little at a time to retain flavor) until
the desired meat tenderness is achieved. Season to taste with salt (or fish sauce).
8. Add the cooked quail eggs; stir just to combine. Transfer to a platter.
9. Garnish with fried garlic chips, fried shallots and chopped parsley.
10. Serves 4 to 6.

Beef Kare-Kare
Serves: 5

Ingredients

2 lbs. beef chuck, sliced into cubes 1 large yellow onion

1 bunch string beans (also known as snake beans), 2 teaspoons minced garlic
cut into 2 inch length 4 tablespoons cooking oil
1 bundles bok choy, lower end tip cut-off 2 to 3 tablespoons fish sauce
1 large Chinese eggplant, sliced 4 cups beef broth
1 cup ground roasted peanuts teaspoon ground black pepper
1 to 2 tablespoons annatto powder cup water
2 tablespoons glutinous rice powder

Procedures:

1. Heat the oil. Saut the onion and add the garlic. Continue to saut until the onion gets soft.
2. Sprinkle some ground black pepper. Stir. Add the beef and cook until the color turns light brown.
3. Put the ground peanuts in with the beef. Stir and cook for 2 minutes.
4. Pour the beef broth in the pan. Let boil. Cover and simmer until the beef gets tender (around 60 to
90 minutes.). You can add water or beef broth if needed.
5. Meanwhile, prepare to blanch the string beans, eggplant, and bok choy. Boil 4 cups of water in a pot.
Put the vegetables in boiling water by batches. Boil the string beans for 2 minutes. Remove from
boiling water and immediately put in a bowl with cold water and ice. Remove from the bowl with cold
water and put in a clean plate. Do the same steps for the remaining vegetables.
 6. Once the beef gets tender. Add the fish sauce and the mixture of annatto powder, cup water, and
glutinous rice flour. Stir. Continue to cook until the texture of the sauce thickens (3 to 5 minutes
in medium heat).
7. Transfer to a serving bowl. Arrange the blanched vegetables on the side and top with shrimp paste
(bagoong alamang).
8. Serve with warm rice. Share and enjoy!

Pork Menudo
Serves: 6

Ingredients

2 lbs. pork
lb. pig liver
1 cup potatoes, diced
1 medium carrot, cubed
cup soy sauce
piece lemon
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon sugar
cup tomato sauce
1 cup water
4 pieces hotdogs, sliced diagonally
2 tablespoons cooking oil
2 to 3 pieces dried bay leaves
Salt and pepper to taste

Procedures:
1. Combine pork, soysauce, and lemon in a bowl. Marinate for at least 1 hour.
2. Heat oil in a pan
3. Saute garlic and onion.
 4. Add the marinated pork. Cook for 5 to 7 minutes.
5. Pour in tomato sauce and water and then add the bay leaves.Let boil and simmer for 30 minutes to an
hour depending on the toughness of the pork. Note: Add water as necessary.
6. Add-in the liver and hot dogs.Cook for 5 minutes.
7. Put-in potatoes, carrots, sugar,salt, and pepper. Stir and cook for 8 to 12 minutes.
8. Serve. Share and enjoy!

Maja Blanca
Serves: 8

Ingredients

4 cups coconut milk

cup cornstarch
14 ounces condensed milk
cup fresh milk
cup granulated sugar
15 ounces whole sweet kernel corn
5 tbsp toasted grated coconut

Procedures

1. Pour the coconut milk in a cooking pot and bring to a boil.

2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are
evenly distributed.

3. Simmer for 8 minutes

 4. Combine the milk and cornstarch then whisk until the cornstarch is diluted

5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.

6. Allow to cook while stirring until the mixture reaches your desired thickness

7. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a
wooden spatula

8. Allow to cool down then refrigerate for at least 1 hour

9. Garnish with toasted grated coconut (or latik if available)

10. Serve cold. Share and enjoy!

CHOPSUEY
Serves: 4

Ingredients

lb shrimp 1 cup green bell pepper,sliced

lb boneless chicken 1 cup red bell pepper, sliced
1 tsp garlic 1 small cauliflower, cut into small pieces
2 tsp cornstarch 1 cup snow peas
1 tbsp oyster sauce 1 cup carrots, sliced
piece cabbage, quartered 1 cup onion, diced
1 cup chicken liver, sliced 1 cup water
Shrimp juice (derived by crushing the head of the salt and pepper
shrimp) or use shrimp bouillon

Procedures:

1. Saute the garlic and onion

2. Add the boneless chicken and saute for 2 minutes
3. Put-in the chicken liver and let cook for 3 minutes more
4. Pour in the shrimp juice and 1 cup of water and bring to a boil. Cover the pot and simmer for 5
minutes.
5. Add the shrimp then sprinkle some salt and pepper.
6. Add the oyster sauce and simmer for 2 minutes.
7. Put-in the cauliflower and cabbage then mix well
8. Add the carrots,snow peas, and bell pepper. Cover the pot and simmer for 5 minutes or until
vegetables are cooked
9. Dilute the cornstarch in cup of water then pour mixture in the pot. Mix well.
10. Serve hot. Share and Enjoy!

CHICKEN AFRITADA
Serves: 6

Ingredients

2 lbs chicken, cut into serving pieces 1 large bell pepper, sliced
1 large potato, quartered 1 cup green peas
1 large carrot, sliced 8 ounces tomato sauce
4 cloves garlic, minced 2 pieces dried bay leaves
4 pieces hotdogs, sliced 1 teaspoon granulated white sugar
1 medium onion, diced 4 tablespoons cooking oil
1 cups chicken broth or stock Salt and ground black pepper to taste

Procedures:

1. Pour-in cooking oil in a cooking pot or casserole then apply heat.

2. Pan-fry the chicken until the color turns light brown (about 3 minutes per side).
3. Remove the chicken from the cooking pot.
4. On the same cooking pot, saut garlic and onions.
5. Put-in the sliced hotdogs and pan-fried chicken then cook for a minute.
6. Pour-in tomato sauce and chicken stock then add bay leaves. Simmer for 30 to 40 minutes.
7. Add the potato and carrots then simmer for 7 minutes or until the vegetables are soft.
8. Put-in the bell pepper, green peas, salt, sugar, and ground black pepper then cook for 3 minutes
more.
9. Turn-off heat then transfer to a serving plate.
10. Serve with steamed rice. Share and enjoy!

LECHE FLAN
Serves: 6

Ingredients

10 pieces raw eggs

1 small can condensed milk
1 cup fresh milk (or evaporated milk)
1 cup granulated sugar
1 tsp vanilla extract
Procedures:

1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater
3. Add the condensed milk and mix thoroughly
4. Pour-in the fresh milk and Vanilla. Mix well
5. Put the mold (llanera) on top of the stove and heat using low fire
6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid
(caramel) having a light brown color. Note: Sometimes it is hard to find a Llanera (Traditional flan
mold) depending on your location. I find it more convenient to use individual Round Pans in making
leche flan.
7. Spread the caramel (liquid sugar) evenly on the flat side of the mold
8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
9. Cover the top of the mold using an Aluminum foil
10. Steam the mold with egg and milk mixture for 30 to 35 minutes.
11. After steaming, let the temperature cool down then refrigerate
12. Serve for dessert. Share and Enjoy!

Fried Tilapia in Coconut Milk (Ginataang Tilapia)

Serves: 2

Ingredients

1 to 2 pieces fried tilapia

1 piece banana pepper
3 pieces chili peppers (optional)
2 cups coconut milk
5 cloved garlic, crushed
 1 medium red onion, sliced
2 thumbs ginger, chopped
2 to 3 tablespoons fish sauce
2 cups malunggay leaves
3 tablespoons cooking oil

Procedures:

1. Heat oil in a cooking pot.

2. Saut garlic, onion, and ginger
3. Pour the coconut milk in the pot. Let boil.
4. Add the banana pepper and fried tilapia. Cover and cook in low heat for 15 minutes.
5. Add chili peppers and dish sauce. Stir. Turn the fish over. Cover the pot and then continue to cook
for 10 minutes.
6. Add the malunggay leaves. Cook for 5 to 8 minutes.
7. Transfer to a serving plate.
8. Serve. Share and enjoy!

Nilasing na Tilapia Recipe

Serves: 2

Ingredients

1 piece tilapia, scales and innards removed

1 tablespoon coarse sea salt
teaspoon ground black pepper
1 teaspoon garlic powder
cup cornstarch
 cup all-purpose flour
cup cooking wine (sherry or shaoxing)
1 cups cooking oil

Procedures:

1. Season both sides of the tilapia with salt, ground black pepper, and garlic powder. Rub all over the
fish including the cavity.
2. Arrange a fish in a deep plate. Pour the cooking wine on the tilapia. Marinate each side for 15
minutes.
3. Combine the cornstarch and flour in a resealable bag. Shake well. Put the marinated tilapia in the
bag and shake until it is coated with flour and cornstarch mixture. Set aside.
4. Heat oil in a pan. Once the oil gets hot, gently fry one side of the tilapia in medium heat until it
turns golden brown and crisp. Turn the fish over to cook the opposite side.
5. Remove the tilapia from the pan and put in a plate lined with paper towel.
6. Serve. Share and enjoy!

TINOLANG ISDA
Serves: 4

Ingredients

2 lbs. Tuna jaw (panga)

1 to 2 cups hot pepper leaves (dahon ng sili)
1 bunch scallions, sliced in 3 inch pieces (dahon ng sibuyas)
2 plum tomato, sliced in wedges (optional)
3 to 5 pieces long green pepper (siling pansigang)
 1 medium yellow onion, sliced
3 thumbs ginger, peeled and sliced into pieces
1 stalk lemongrass
1 piece Knorr Fish Bouillon (fish cube)
5 cups water
3 tablespoons fish sauce (patis)

Procedures:

1. Pour water in a soup pot. Let boil.

2. Add ginger, tomato, and onion. Let the water reboil
3. Add-in the lemongrass. Cover and boil for 5 to 8 minutes.
4. Gently slide-in the Tuna. Cover and cook for 12 to 15 minutes.
5. Add the fish cube and then stir. Cover and continue to cook between low to medium heat for 2 minutes.
6. Add the hot pepper leaves, scallions, long green pepper, and fish sauce. Stir and cook for 3 minutes.
7. Transfer to a serving plate. Serve with rice.
8. Share and enjoy!

Sinigang na Lapu lapu sa Miso

Serves: 4

Ingredients

2 lbs. grouper (lapu lapu), cleaned and sliced

a bunch of mustard leaves
10 pieces okra
1 large onion, sliced
 cup daikon radish, sliced (optional)
3 large tomato, wedged
4 long green peppers
cup miso paste
12 pieces unripe tamarind
6 cups water

Procedures:

1. Boil water in a cooking pot. Add the tamarind.Cover and continue to boil in medium heat for 40
minutes. Let it cool down.
2. Using a sieve, strain the boiled tamarind towards a clean cooking pot.
3. Boil the liquid and then add tomato, onion and miso. Cover and cook for 15 minutes.
4. Add the fish, daikon radish, okra, and peppers. Cover and cook for 12 to 15 minutes in low to medium
heat.
5. Pour-in the fish sauce. Stir.
6. Add the mustard leaves.Cover and cook for 3 to 5 minutes.
7. Transfer to a serving bowl. Serve.
8. Share and enjoy!

Kinilaw na Tanigue Recipe (Fish Ceviche)

Serves: 6

Ingredients

2 lbs. Tanigue (Wahoo fish), fillet and cut into cubes

2 thumbs fresh ginger, minced
8 pieces hot chili (Thai chili or siling labuyo), chopped
15 to 20 pieces calamansi
1 medium red onion, chopped into small pieces
teaspoon ground black pepper
teaspoon sugar
Salt to taste

Procedures:

1. Squeeze the juice out of the calamansi over a large bowl. Use a sieve to filter the seeds. Discard
the seeds.
2. In the bowl with calamansi juice, add sugar, teaspoon salt, and ground black pepper. Stir until the
sugar and salt are diluted.
3. Add the ginger, chili, and onion. Stir for a few seconds until all ingredients are well blended.
4. Arranged the raw fish cubes in a large bowl. Pour the calamansi mixture. Toss until the fish cubes
are coated. Let is stay for 10 minutes.
5. Toss one more time and taste. Add more salt if needed. You can also add more calamansi juice if
needed. Toss to blend all the ingredients. Securely cover the bowl and place it inside the
refrigerator. Let it chill for at least 3 hours.
6. Serve. Share and enjoy!

Crab and Pork SIOMAI Recipe

Serves: 6

Ingredients

2 lbs ground pork 1 large egg

12 ounces crab meat 1 medium sweet onion, minced
3 tbsp sesame oil 1 cup minced carrots
1 pack won ton wrapper Cooking oil spray
teaspoon ground black pepper 5 cups water (for steaming)
2 tsp salt
Procedures:
1. In a large mixing bowl, combine the pork and crab meat. Mix well using a spatula or long wooden
spoon.
2. Add the sesame oil, egg, salt, pepper, onions, and carrots. Continue to mix until all the ingredients
are properly incorporated. You can even mix using your hand if you feel comfortable doing this.
3. Scoop around 1 to 1 teaspoon of mixture and place at the middle of a wonton wrapper.
4. Fold the wonton wrapper to cover all the sides. Make sure that you leave the top open. Do this step
until you are down with the last shumai. If you need more guidance on this step, this pork siomai
recipe cooking video might be helpful.
5. Spray cooking oil on the base of a bamboo or metal steamer to avoid the shumai from sticking. I use
Pam cooking oil spray all the time, but feel free to use whatever brand suits you. If you do not have
a cooking oil spray around, you can spread about a tablespoon of cooking oil using a paper towel.
6. Arrange the shumai on steamer. Make sure that you leave a little space in between each piece to
prevent the shumai from sticking to each other.
7. Pour the water into the steamer and let boil.
8. Steam the crab and pork shumai for 20 to 25 minutes.
9. Remove from the steamer and serve with ponzu or soy sauce and a lemon dip.
10. Share and enjoy!

Coffee Jelly Ice Candy

Ingredients:

2 packs black gulaman powder, unflavored

25 grams nescafe
1 big Angel Kremdensada
1 big Evap
1/4 Sugar
3 Liters Water

Procedures:

1. Lutuin ang black gulaman ng naayon sa instructions na binigay sa pakete.

2. Bawasan lamang ito ng kaunting tubig para hindi sobrang lambot ng gulaman.
After maluto ang gulaman, palamigin at hiwain ng maliliit at pakudwadro.
3. Pagkatapos, ay ihalo lamang ang lahat ng ingredients.
4. I-adjust ang paglalagay ng kape at asukal sa iyong nais.

CHICKEN TERIYAKI
Ingredients

cup soy sauce

cup freshly squeezed orange juice (from 1 medium or 1 large oranges)
3 Tbsp honey
1 tsp finely grated fresh ginger
1 tsp sesame oil
1 to 2 lbs (about 6-7 medium) boneless skinless chicken thighs, trimmed of fat
1 Tbsp oil (I use light olive oil)
1 Tbsp unsalted butter
Green onion and sesame seeds for garnish, optional

Procedures:

1. In a large bowl, whisk together all marinade ingredients: cup soy sauce, cup orange juice, 3 Tbsp
honey, 1 tsp ginger and 1 tsp sesame oil.
2. Cut chicken into 1-inch pieces and place into marinade. Stir and cover with plastic wrap and marinate
on the counter 20 min.
3. Heat a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil. Remove chicken from marinade
with a slotted spoon, reserving marinade in the bowl. Add chicken to the hot pan and saut, stirring
occasionally until golden and cooked through (5 min).
4. Remove pan from heat and transfer chicken to a bowl.
5. Pour reserved marinade into the pan, add 1 Tbsp butter and place back over medium/high heat. Bring
to a boil stirring constantly until slightly thickened (1 min) then remove from heat. Add chicken
back to the pan and stir to combine. Serve over hot buttery white rice garnished with fresh green
onion and a sprinkle of sesame seeds if desired.

FISH FILLET w/ SWEET AND SOUR SAUCE

Serves: 3 to 4 servings

Ingredients

For the fish: For the Sweet and Sour Sauce:

2 medium size labahita or lapu-lapu/cream dory 1 pc onion, quartered
1 cup Japanese bread crumbs 1 clove garlic, minced
4 calamansi, juice extracted 2 Tbsp. cornstarch
3 eggs, beaten 1 Tbsp sugar
salt and pepper cup water
MSG or granulated seasoning 1 cup pineapple juice
cup vinegar
1 Tbsp. soy sauce
1 Tbsp. margarine
cup cucumber, cubed (optional)
1 pc tomato, slices (optional)
Procedures:

1. Clean the fish and remove the skin. Separate the flesh from the fish bones and cut the fillet into 1
inch crosswise.
2. Rub the fillet with calamansi juice, salt, pepper and MSG.
3. Before frying, dip in beaten eggs and roll in bread crumbs.
4. Deep fry in a medium heat until golden brown. Set aside.
5. To make the sauce, in a saucepan mix thoroughly the cornstarch and sugar in cup water.
6. Add in onion, garlic, cucumber(optional), tomato(optional), pineapple juice, vinegar, soy sauce, and
margarine.
7. Cook over medium heat stirring constantly until the mixture starts to boil.
8. Cook for about 2 minutes more until the sauce thickens then pour over fried fish fillets.
9. Serve hot.