Monggo with Tuyo Recipe (Mung Beans with Salted Fish)

2 cups mung beans (monggo)

6 pieces bottled tuyo (or fried tuyo, head removed)
2 cups malunggay leaves
2 to 3 tablespoons fish sauce (patis)
1 tablespoon garlic, minced
5 cups water
Ground black pepper to taste
1 medium yellow onion, sliced
2 medium plum tomatoes, diced
3 tablespoons cooking oil

1.
2.
3.
4.
5.
6.
7.
8.

Pour 5 cups of water in a cooking pot. Let boil.

Put-in the mung beans. Cover and cook in low to medium heat until the mung beans
completely absorb the water. Add more water if needed. Set aside.
Heat the oil in a large cooking pot.
Saut the onion, tomato, and garlic
Once the onion gets soft, add the salted fish (tuyo). Cook for 1 minute.
Add the cooked mung beans. Stir.
Put-in the malunggay leaves, fish sauce, and 1 cup water. Stir and cook uncovered for 3 to 7
minutes or until the desired consistency is achieved. You can add more water if needed.
Sprinkle some ground black pepper to taste.

Tinolang Bangus Recipe

Ingredients
1 large bangus (milkfish), scales and innards removed and sliced
1 cups malunggay leaves
1 cups hot pepper leaves
2 pieces chayote, quartered
1 thumb ginger, sliced into strips
1 medium yellow onion sliced
3 tablespoons fish sauce (patis)
8 cups water
teaspoon ground black pepper
2 tablespoons cooking oil

Instructions
1.
2.
3.
4.

Heat the oil in a cooking pot.

Saute the onion and ginger.
Add the ground black pepper and pour-in water. Let boil.
Put-in the sliced bangus. Let the water boil once more and then adjust the heat to low.
Continue to cook covered for 20 minutes.
5.
Add the fish sauce and chayote. Cook for 8 minutes.

6.

Put-in the malunggay and hot pepper leaves. Stir and cook for 2 minutes.

Filipino Fish Steak Recipe

Ingredients
belly of 2 milkfish, sliced
1 medium yellow onion, sliced
Juice of 1 lemon
3 cloves garlic, crushed
Salt and pepper to taste
1 teaspoon chopped flat leaf parsley
cup soy sauce
cup water
cup cooking oil

Instructions
1.
2.
3.
4.
5.
6.
7.

Heat the oil in a pan.

Once the oil turns hot, fry the sliced milkfish belly until the color turns medium brown. Flip
the fish to fry the other side.
Remove the fish from the pan after frying. Discard most of the cooking oil from the pan
leaving around 1 tablespoon of oil.
On the same pan with little oil, cook the garlic until it turns light brown.
Pour-in the soy sauce, water, and lemon juice. Stir.
Add the fried fish. Cover and cook for 3 minutes.
Add the onion, salt, and pepper. Stir. cover and cook for 2 to 5 minutes. You may add water
if needed.

Inun-Unan Recipe
Ingredients

2 lbs. fish (tulingan), cleaned and innards removed

1 medium ampalaya (bitter gourd), cored and sliced

1 medium Chinese eggplant, sliced

1 small onion, chopped

1 thumb ginger, sliced

5 pieces long green chili or Serrano pepper

1/2 cup cane or white vinegar

1 cup water
1 teaspoon whole peppercorn

Cooking Procedure

1.

Arrange the onion, fish, ginger, whole peppercorn, water, and vinegar in a
cooking pot. Cover the pot and turn the heat on. Let the liquid boil. (with banana

leaves)
2.
Once the liquid starts to boil, adjust the heat to low. Cook for 15 minutes.
3.

Add the eggplant, bitter gourd, and chili (or pepper). Cover the pot and continue
to cook until the water completely evaporates.

Inun-Unan Recipe
Ingredients

2 lbs. fish (tulingan), cleaned and innards removed

1 medium ampalaya (bitter gourd), cored and sliced

1 medium Chinese eggplant, sliced

1 small onion, chopped

1 thumb ginger, sliced

5 pieces long green chili or Serrano pepper

1/2 cup cane or white vinegar

1 cup water
1 teaspoon whole peppercorn

Cooking Procedure
1.
2.
3.

Arrange the onion, fish, ginger, whole peppercorn, water, and vinegar in a
cooking pot. Cover the pot and turn the heat on. Let the liquid boil.
Once the liquid starts to boil, adjust the heat to low. Cook for 15 minutes.
Add the eggplant, bitter gourd, and chili (or pepper). Cover the pot and continue
to cook until the water completely evaporates.

Tuna Swiss Melt Sandwich

Ingredients

10 ounces Albacore Tuna (in can), drained

1 medium yellow onion, minced

4 to 5 tablespoons mayonnaise
1 1/2 tablespoons sweet pickle relish

6 bread slices
6 thick slices, Swiss cheese

salt to taste

Cooking Procedure
1.

Combine the drained tuna, onion, pickle relish, and mayonnaise in a medium
bowl. Gently mix the ingredients.

2.
3.

Use a small teaspoon to taste the mixture. Add salt as needed. Mix well.
Arrange the cheese on top of one slice of bread. Top with 1/3 of the tuna
mixture. Place another slice of cheese on top of the tuna mixture, and then top
with the second bread slice. Do this step until all 3 sandwiches are assembled.

4.

Heat a skillet. Put one tuna sandwich on the heated skillet and let one side cook
for 1 to 2 minutes or until the cheese starts to melt. Flip the sandwich to toast the

other side.
5.
Remove the sandwich from the skillet. Slice in half.

Ginataang Salmon Recipe

Ingredients

1 1/2 lbs. salmon (steak cut)

2 cups coconut cream (kakang gata)

3 cloves crushed garlic

1 tablespoon minced ginger

3 pieces long green chili

3 pieces red Thai chili

1 medium yellow onion, sliced

1/4 cup cane vinegar

1 tablespoon fish sauce

1/4 teaspoon ground black pepper

1/2 cup water

Cooking Procedure
1.
2.

Arrange the salmon slices flat in a pan.

Put-in the red and green chillies, garlic, ginger, onion, ground black pepper, fish

sauce and water.

3.
Turn-on the heat and let boil.
4.
5.

Pour-in the vinegar. Let it cook for 2 minutes.

Add the coconut cream. Gently stir. cover and bring to a boil. Simmer for 20
minutes or until the liquid reduces to half.

Sauteed Tuna Flakes Recipe

Ingredients

2 (5 oz. cans) Tuna, drained

1 medium red onion, sliced

1/2 cup Frenchs fried onion

1/2 teaspoon dried parsley flakes

1 teaspoon lemon juice

Salt and pepper to taste

1 tablespoon cooking oil

Cooking Procedure
1.

Heat the oil in a pan.

2.
3.

Saute the onion until it becomes soft.

Put-in the tuna. Cook for 3 minutes in medium heat.

4.
5.

Add the lemon juice, salt, and pepper. Cook for an additional 3 to 5 minutes.
Transfer to a serving plate. top with French fried onions and dried parsley flakes.

Hoisin Glazed Salmon recipe

Ingredients

4 (6 oz) slices salmon fillet

4 tablespoons hoisin sauce

1 tablespoon lemon juice

1/2 teaspoon Sriracha sauce

2 tablespoons low sodium soy sauce

2 teaspoons grated ginger

1 teaspoon garlic powder

1 tablespoon extra virgin olive oil

Cooking Procedure
1.

Combine Hosin sauce, lemon juice, soy sauce, garlic powder, Sriracha sauce,

ginger, and EV olive oil in a bowl. Stir until the mixture is well incorporated.
2.
Arrange the salmon fillets inside a resealable freezer bag. Pour-in the mixture
inside the bag. Make sure that the mixture coats the salmon.
3.
Place the bag in a flat surface then gently push the air out of the bag and seal it.
Refrigerate for 1 hour.
4.
Preheat the oven to 350 degrees Fahrenheit.
5.

Grease a baking tray by spraying or spreading a small amount of cooking oil.

Arrange the marinated salmon on the tray.Scoop the remaining marinade and

pour it nover each salmon fillet.

6.
Bake for about 28 to 32 minutes.
7.

Remove from the oven. Let the temperature cool down.

Tuna Salad Wrap Recipe

Ingredients

1 1/2 cups tuna salad

1 medium tomato, diced

4 pieces leaf lettuce, cleaned

2 tablespoons shredded cheddar cheese

2 pieces (10 to 12 inches) flour tortilla wrap

Cooking Procedure
1.
2.

Combine the tuna salad and cheddar cheese. Mix well.

Arrange 2 leaf lettuces over one tortilla wrap and then put-in half of the chopped

tomato.
3.
Arrange 3/4 cup of the tuna salad and cheese mixture over the chopped
tomatoes.
4.
Fold 2 opposite ends of the wrap (about 3 inches). Roll starting on the unfolded
side until the contents are wrapped properly.
5.
Slice half of the wrap crosswise using a knife and then arrange in a serving plate.

Pinaputok na Tilapia Recipe

Ingredients

1 medium tilapia, cleaned and scales removed

1 medium unripe tomato, cubed

1 small yellow onion, chopped

1 teaspoon minced ginger

1 tablespoon lemon juice

2 teaspoons cooking oil

Salt and pepper to taste

Cooking Procedure
1.

Make about 2 to 3 slits on each side of the tilapia deep enough to reach the
bones.

2.

Rub about 1 teaspoon of salt per side. Let the fish absorb the flavor for about 15
minutes.

3.

Combine the tomato, onion, ginger, lemon juice, salt, and ground black pepper
in a medium bowl. Mix well.

4.

Scoop the tomato and onion mixture and stuff inside the cavity of the tilapia. Try
to stuff all the mixture, if possible. Note that the tilapia should have a cut under

the body due to removal of the innards.

5.
Wrap the tilapia in an aluminum foil. Make sure that everything is covered.
6.
7.

Preheat oven to 370 degrees Fahrenheit.

Bake the tilapia for 20 minutes.

8.

Remove the tilapia from the oven and then open the top so that the fish is
exposed. Brush the cooking oil over the fish.

9.

Change the settings of the oven to broil (about 510 degrees Fahrenheit). Put the
fish back-in with the exposed top. Broil for 15 minutes.

10.

Remove the fish from the oven and serve with toyomansi.

Tuna Frittata Recipe

Ingredients

2 (10 oz.) cans tuna

1/2 cup shredded cheese

5 eggs, beaten
1/2 teaspoon salt

1/8 teaspoon pepper

3 teaspoons cooking oil

Cooking Procedure
1.

Grease a 9 inch pie dish by pouring-over cooking oil and rubbing it on the
surface.

2.
3.

Combine eggs, tuna, salt, and pepper. Mix well.

Pour-mixture on the pie dish.

4.
5.

Preheat oven to 370 degrees Fahrenheit

Bake for 12 to 14 minutes.

6.

Sprinkle the cheese on top. Set the oven to broil and then continue broiling for 3
minutes.

Bangus Sisig Recipe

Ingredients

1 large boneless fried bangus, meat segragated and chopped

1 large red Onion, chopped

1/2 cup scallions, chopped

1 tablespoon chopped chili (labuyo or Thai chili)

1/2 teaspoon ground black pepper

1 tablespoon soy sauce

2 teaspoons ginger, minced

1 cup crushed chicharon (pork rind)

1/2 tablespoon mayonnaise

1/4 cup unsalted butter

1 teaspoon garlic powder

1/2 teaspoon salt

Cooking Procedure
1.

Melt-in butter in a large pan

2.
3.

Add the onion and cook for 3 minutes

Put-in the ginger. Stir and cook for 2 minutes in low to medium heat.

4.
5.

Add the bangus and then stir.

Put-in the garlic powder, salt,ground black pepper, and soy sauce. Stir and cook

for 5 minutes.
6.
Add the chicharon, scallions, and chilli. Stir and cook for 3 minutes more.
7.

Put-in the mayonaisse. Stir.

Tilapia Fish Tacos Recipe

Ingredients
2 lbs. tilapia fillet
6 to 8 pieces (8 inch diameter) flour tortilla
1 cup tomato, diced
1 medium red onion sliced
cup cilantro chopped
1 piece lime
1 cup purple cabbage, thinly sliced
1 medium jalapeo, chopped
4 teaspoons salt
1 tablespoons chili powder
1 cup sour cream
1 tablespoon olive oil

Instructions
1.
2.
3.

4.
5.

In a medium bowl, create the salsa fresca by combining tomatoes, cilantro, onion, jalapeo,
olive oil, and juice of 1 lime. Mix gently. Set aside.
Rub salt and chili powder on the tilapia fillets.
Heat a pan and sear both sides of the tilapia until fully cooked. This might take about 3 to 5
minutes per side depending on the thickness of the fillet. Remove the fish from the pan and
chop into serving pieces (about 1 x 1 inch).
Cover the tortilla with paper towel and microwave for 30 seconds.
Lay each flour tortilla in a flat surface. Arrange about cup of chopped tilapia, salsa fresca,
and chopped cabbage over each tortilla. Top with a tablespoon of sour cream, and squeeze a
little lime juice.