Crispy Crablets Recipe

Ingredients

 2 lbs. crablets, cleaned

 4 tablespoons gin or sherry (optional)
 1 cup cornstarch
 ½ tablespoon salt
 2 teaspoons ground black pepper
 3 cups cooking oil

Instructions

1. Place the crablets in a bowl then pour-in gin or sherry. Mix gently.
2. Sprinkle salt and ground black pepper then mix well.
3. Heat a frying pan or cooking pot and pour-in cooking oil.
4. Dredge the crablets in cornstarch then deep fry until the texture becomes crispy.
5. Remove from the pan and place in a plate lined with paper towel.
6. Once excess oil drips-off completely, arrange in a serving plate and serve with
spicy vinegar dip.
7. Share and enjoy!
Spicy Dilis

Ingredients:
2 cups dried anchovies (dilis)
2 tablespoons banana ketchup
2 teaspoons hot chili sauce
1/2 cup brown sugar
2 cups cooking oil

Cooking procedure:
1. Heat a cooking pot and pour-in cooking oil.
2. When the oil becomes hot, deep-fry the dried anchovies for 2 to 3 minutes or until the
color turns light brown.
3. Turn-off heat and remove the fried anchovies from the cooking pot. Set aside.
4. Combine fried anchovies, ketchup, and hot chili sauce then mix well.
5. Add brown sugar and mix until all the anchovies are coated.
6. Heat the same cooking pot with the remaining cooking oil and fry the coated anchovies
for 2 minutes or until the texture becomes crunchy but not burnt.
7. Remove the anchovies and transfer to a serving plate.
8. Serve. Share and enjoy!
 Sinuglaw

Ingredients

 1 lb Inihaw na liempo (grilled pork belly), chopped

 1 lb fresh tuna meat, cubed
 2 cups cucumber, seeded and thinly sliced
 1¼ cup vinegar (cane, white, or coconut vinegar)
 1 medium sized red onion, sliced
 2 tablespoons ginger, julienned
 4 pieces finger chilies, sliced
 1 piece lemon
 4 to 6 pieces Thai or Bird’s eye chili, chopped
 1 teaspoon salt
Instructions

1. Place the tuna meat in a bowl then pour-in ½ cup of vinegar. Soak for 8 minutes.
2. Using a spoon of fork, press the tuna meat lightly.
3. Drain the vinegar then combine cucumber, onion, ginger, finger chili, Thai or Bird’s
eye chili, and salt. Mix well.
4. Squeeze the lemon until all the juices are extracted then pour-in the remaining ¾
cup vinegar. Mix well and soak for 10 minutes.
5. Put-in the Grilled pork belly and mix thoroughly. Let the mixture stand for at least 1
hour (you may place this inside the refrigerator).
6. Transfer to a serving plate then serve.
7. Share and enjoy!
 Calamares Recipe

Ingredients

 ½ lb medium to large sized squid, cleaned and sliced into rings

 ¾ cup all-purpose flour
 1 piece raw egg, beaten
 ¾ cup breadcrumbs
 1 teaspoon salt
 ½ teaspoon ground black pepper
 2 cups cooking oil

Instructions

1. Combine squid, salt, and ground black pepper then mix well. Let stand for 10
minutes.
2. Heat a cooking pot the pour-in cooking oil.
3. Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs.
4. When the oil is hot enough, deep-fry the squid until the color of the coating turns
brown. Note: This should only take about 2 to 3 minutes in medium heat. Do not
overcook the squid.
5. Remove the fried squid from the cooking pot and transfer in a plate lined with paper
towels.
6. Serve with sinamak or Asian dipping sauce.
7. Share and enjoy!
Ukoy Recipe (Shrimp Fritter)

Ingredients:
1 cup small shrimps, cleaned
1 cup cornstarch
1/4 cup flour
1 1/2 cups mung bean sprouts (togue)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 piece raw egg
1/4 teaspoon baking powder
1 1/4 cups water
2 cups cooking oil

Cooking procedure:
1. Combine cornstarch, flour, baking powder, egg, water, salt, and ground black pepper
then stir until diluted.
2. Add the shrimps and mung bean sprouts in the mixture and lightly stir to distribute.
3. Heat a frying pan or small cooking pot and pour-in the cooking oil.
4. When the oil is hot enough, scoop about 2 to 3 tablespoons of the mixture and quickly
(but cautiously) drop it in hot oil.
5. Cook each side for 2 to 3 minutes or until the color turns golden brown. Please note
that cooking time may vary. Repeat this step until the entire mixture is consumed.
6. Remove the deep-fried ukoy from the pan and place in a plate lined with paper towel to
absorb the oil.
7. Remove the paper towel and serve with sinamak.
8. Share and enjoy!
 Marinated Shrimp with Lemon Dill Sauce

Ingredients

 2 lbs. cooked shrimp, head and shell removed and deveined

 1 ½ cups mayonnaise
 ½ cup sour cream
 ⅓ cup fresh lemon juice
 ¼ cup sugar
 1 large red onion, sliced thinly
 ⅓ cup dill
 ¼ tablespoon salt

Instructions

1. In a mixing bowl, combine the mayonnaise, sour cream, sugar, lemon juice, salt,
dill, and red onions then mix thoroughly.
2. Add the shrimps then muddle up until the mixture covers the shrimps.
3. Cover the top of the bowl with cling wrap then refrigerate overnight.
4. Serve cold as an appetizer. Share and enjoy!
 Pork Siomai Recipe

Ingredients

 2½ lbs ground pork

 1 cup shrimp, minced
 2 cups water chestnuts, minced
 5 tbsp sesame oil
 1 tbsp ground black pepper
 1 cup onion, minced
 1 cup carrots, minced
 1½ cups white mushroom, minced
 1 pack won ton wrapper
 ¼ cup scallions, minced
 2 tsp salt
 1 piece raw egg
 Water for steaming
Instructions

1. Combine all the ingredients except for the water and wanton wrapper and mix
thoroughly.
2. Wrap the mixed ingredients using the won ton wrapper. (watch the video for easy
procedure)
3. Using a steamer, steam the wrapped siomai (shaomai) for 15 to 25 minutes. The
time depends on the size of each individual piece (larger size means more time
steaming).
4. Serve hot with kikkoman soy sauce and calamansi or lemon dip. Share and enjoy!
 Embutido Recipe

Ingredients

 2 lbs. ground pork

 12 pieces vienna sausage or 6 pcs hotdogs, cut in half lengthwise
 3 hard boiled eggs, sliced
 ½ cup sweet pickle relish
 ½ cup tomato sauce
 2 raw eggs
 2 cups cheddar cheese, grated
 1 cup red bell pepper, minced
 1 cup green bell pepper, minced
 1½ cup raisins
 1 cup carrots, minced
 1 cup onion, minced
 salt and pepper
 2 cups bread crumbs (made by placing 4 slices of tasty bread in a food processor. If
not using any food processor, just tear the bread.)
Instructions

1. Place the ground pork in a large container

2. Add the bread crumbs then break the raw eggs and add it in. Mix well
3. Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar
cheese. Mix thoroughly
4. Add the raisins, tomato sauce, salt, and pepper then mix well.
5. Place the meat mixture in an aluminum foil and flatten it. (see video for guidance)
6. Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of
the flat meat mixture.
7. Roll the foil to form a cylinder — locking the sausage and egg in the middle if the
meat mixture. Once done, lock the edges of the foil.
8. Place in a steamer and let cook for 1 hour.
9. Place inside the refrigerator until temperature turns cold
10. Slice and serve. Share and Enjoy!
 How to Cook Papaya Atchara

Ingredients
 3 lbs shredded green papaya
 1 medium carrot, thinly sliced
 1 small red bell pepper, julienne
 ¾ cups raisins
 1 head garlic, sliced
 4 thumbs ginger, julienne
 2 cups vinegar
 1⅓ cups granulated white sugar
 1 teaspoon salt
 ½ teaspoon ground black pepper
Soak tha papaya in

 5 cups water
 4 tablespoons salt

Instructions
1. Combine water and 4 tablespoons salt in a mixing bowl. Stir.
2. Add the shredded papaya. Cover and place inside the refrigerator. Soak for 2 days.
3. Put the papaya in a cheesecloth in a way that it is trapped in the center. Gently rotate the
cheesecloth while tightly holding one end. Continue to rotate until the papaya completely releases
liquid. Do this more than once for better results.
4. Arrange the papaya in a mixing bowl. Add all the vegetables and raisin. Toss and set aside.
5. Make the syrup by heating the vinegar in a cooking pot. Once it starts to boil, add sugar and 1
teaspoon salt. Mix well and cook for 1 to 3 minutes.
6. Put the papaya mixture in a mason jar. Do not completely fill the jar, leave a little space for the
syrup.
7. Gently pour the hot syrup in each jar. Quickly close the lid. This will somewhat cook the papaya and
veggies and will make it a bit softer.
8. Let it cool and then refrigerate, or simply store in a shelf in room temperature.
9. Serve with Lechon Kawali and Crispy Pata.
 Nilasing na Hipon

Ingredients

 1 pound shrimp, head and shell on

 ¾ cup all purpose flour
 ¼ cup Shao Xing Cooking wine
 ¼ teaspoon ground black pepper
 1½ teaspoons garlic salt
 ¼ teaspoon ground cayenne red pepper
 3 tablespoons cornstarch
 1½ cups cooking oil

Instructions

1. Wash the shrimp with running water. Drain the water and place the shrimp in a
bowl.
2. Add garlic salt and ground black pepper. Mix the ingredients either by tossing using
your hands.
3. Add the cooking wine. Toss and ensure that all the ingredients are well blended. Let
the mixture stand for 10 minutes.
4. In another bowl, combine flour, cornstarch, and ground cayenne red pepper. Mix
well.
5. Heat a cooking pot or a deep frying pan or wok. Pour cooking oil. Let the oil get hot
until it reaches 325F.
6. Dredge the marinated shrimp in the flour mixture. Make sure that the shrimp is
coated all throughout.
7. Fry one side of the shrimp for 1 to 2 minutes or until it turns dark orange and the
texture gets crispy. Turn it over and do the same with the other side.
8. Remove the crispy nilasing na hippo from the cooking pot and place in a plate lined
with paper towel.
9. Arrange in a serving plate and serve with spicy vinegar.
10. Share and enjoy!
 Kilawing Kambing Recipe

Ingredients

 1 lb. goatskin
 6 pieces spicy Thai chili
 1 ½ tablespoons minced fresh ginger
 1 medium red onion, minced
 6 to 10 tablespoons coconut vinegar or white vinegar
 4 cups water
 4 pieces dried bay leaves
 Salt and ground black pepper to taste

Instructions

1. Pour water in a cooking pot. Bring to a boil.

2. Add the bay leaves and goatskin. Cover and boil in low heat for 60 minutes or until
the skin gets tender.
3. Remove the tender skin from the cooking pot and discard the water. Let it cool
down and then chop into small pieces. Set aside.
4. In a large glass or plastic bowl, combine chili, ginger, onion, and vinegar. Mix well.
5. Add the chopped goat. Toss to mix all the ingredients.
6. Add salt and pepper according to your taste preference. Toss one more time to
ensure that the salt and pepper blends well.
7. Cover the bowl with a clear plastic wrap, or simply with a wide plate. Refrigerate for
3 hours.
8. Transfer to a serving platter. Serve.
9. Share and enjoy!
 Crispy Tenga Recipe (Crispy Pig Ears)

Ingredients

 1.5 lbs. pig ears, cleaned thoroughly

 4 cloves garlic, chopped
 4 to 6 pieces dried bay leaves
 1 to 2 teaspoons whole peppercorn
 2 teaspoons salt
 5 tablespoons soy sauce
 4 tablespoons white vinegar
 Water for boiling
 4 cups cooking oil

Instructions

1. Combine 5 cups water and pig ears in a pot. Let boil. Cover and boil in medium
heat for 20 minutes. Discard the water.
2. Pour a new batch of water to the pot where the ears are. Add garlic, bay leaves,
whole peppercorn, and 1 teaspoon salt. Stir and let boil.
3. Pour the soy sauce and vinegar on the pot. Let the liquid boil again. Cover and
continue to boil in medium heat for 60 minutes or until tender.
4. Remove the ear from the pot. Let it cool down and then slice into small pieces.
5. Rub remaining 1 teaspoon salt all over the ears.
6. Heat the oil in a deep fryer or deep cooking pot. Once the oil gets hot enough,
deep-fry the pig ears until the texture becomes crispy.
7. Remove from the deep fryer and let the excess oil drip.
8. Transfer to a serving plate. Serve with spicy vinegar.
9. Share and enjoy!
 Baked Tahong with Butter Cheese and Roasted Garlic Recipe

Ingredients

 2 lbs. mussels
 1 head garlic, crushed
 1 tablespoon minced parsley
 ¾ cup shredded quickmelt or sharp cheddar cheese
 ¼ cup butter
 4 cups water
 4 tablespoons cooking oil
Instructions

1. Prepare the fried garlic by heating oil in a small pot. As the oil heats-up, add the
garlic. Continue to cook in medium heat while stirring-once in a while until the garlic
turns golden brown. Separate the oil from the fried garlic. Set aside.
2. Prepare the mussels by pouring water in a cooking pot. Bring to a boil.
3. Add the mussels and continue to cook for 1 minute or until it starts to open. Discard
the water and then let the mussels cool down.
4. Open the mussels completely and then peel off the shell that has no meat. We will
only need the shell with mussel meat attached.
5. Preheat the oven to 350F
6. Arrange the mussels (meat side up) on a baking tray. Distribute butter and
shredded cheese equally over each piece of mussel. Put inside the oven and then
bake for 5 minutes.
7. Remove the tray from the oven. Arrange the fried garlic on top of the mussels. Put
the tray back into the oven. Continue to bake for 3 to 5 minutes more.
 Ensaladang Filipino(Ensaladang Talong) Recipe

Ingredients

 2 medium chinese eggplant

 1 medium plum tomato, sliced and half
 1 medium yellow onion, peeled and sliced in half
 ½ cup cane or white vinegar
 ¼ teaspoon ground black pepper
 ½ teaspoon sugar
 ¼ teaspoon salt
 ¼ cup shrimp paste

Instructions

1. Heat-up the grill. Grill the eggplant, onion, and tomato. The onion and tomato
should only be grilled for 3 minutes per side, while the eggplant should be grilled
longer until the inner part is fully cooked and soft. This should take around 10 to 12
minutes per side or more.
2. Once the eggplant, tomato, and onion are done, peel the skin from the eggplant
and slice. Slice the tomato and onion, as well. Arrange in a serving plate.
3. Combine vinegar, sugar, salt, and ground black pepper in a bowl. Stir. Make sure
that the salt and sugar dissolves completely. Pour over the tomato, eggplant, and
onion.
4. Serve with shrimp paste on the side.
5. Share and enjoy