Ginataang Tilapia

Ingredients
 2 pieces tilapia cleaned
 2 cups coconut milk
 4 cloves garlic crushed
 1 piece onion chopped
 1 thumb ginger cut into strips
 2 pieces long green pepper
 2 tablespoons fish sauce
 2 pieces Thai chili pepper
 1/4 teaspoon ground black pepper
 2 cups fresh spinach
 3 tablespoons cooking oil
Instructions
1. Heat the cooking oil in a cooking pot.
2. Sauté the onion, garlic, and ginger in the hot oil
3. Once the onion become soft, pour the coconut milk into the pot. Let boil and cover. Cook
for 5 minutes between low to medium heat.
4. Add the chili peppers and tilapia. Cover and simmer for 12 minutes.
5. Add long green chili peppers and season with fish sauce and ground black pepper. Stir.
Cook for 3 minutes.
6. Add the spinach. Cover and cook for 1 minute.
7. Transfer to a serving plate. Serve hot. Share and Enjoy!
Garlic Butter Shrimp
Ingredients
 2 lbs shrimp cleaned
 2 tablespoons parsley chopped
 1/4 cup butter
 1 head garlic crushed
 1 cup lemon lime soda
 1 teaspoon lemon juice
 salt and pepper to taste
Instructions
1. Marinate the shrimp in lemon soda for about 10 minutes
2. Melt the butter in a pan.
3. Add the garlic. Cook in low heat until the color turns light brown
4. Put-in the shrimp. Adjust heat to high. Stir-fry until shrimp turns orange.
5. Season with ground black pepper, salt, and lemon juice. Stir.
6. Add parsley. Cook for 30 seconds.
7. Serve hot. Share and Enjoy!
Ginataang Tahong
Ingredients
 1 lb. mussels cleaned
 2 cups coconut milk
 2 cups chopped spinach
 2 tablespoons fish sauce
 5 cloves garlic crushed
 1 medium onion minced
  3 tablespoons ginger cut in thin strips
 1/2 teaspoon ground black pepper
 2 pieces birds eye chili optional
 3 tablespoons cooking oil
Instructions
1. Heat the cooking oil in a cooking pot.
2. Sauté the garlic, onion, and ginger
3. Add the fish sauce, ground black pepper, and chili. Stir.
4. Pour-in the coconut milk. Let boil.
5. Let the coconut milk reduce to half and then add the spinach. Cook for 1 minute.
6. Put-in the mussels. Stir and then cook for 3 to 5 minutes.
7. Serve with steamed rice. Share and enjoy!
Sweet and Sour Tilapia
Ingredients
 2 pieces tilapia cleaned
 2 tablespoons Knorr Liquid Seasoning
 1 piece red bell pepper julienne
 1 piece green bell pepper julienne
 1 piece carrot julienne
 5 cloves garlic crushed
 1 piece onion sliced
 2 thumbs ginger julienne
 2 tablespoons cornstarch
 2 cups water
 5 1/2 tablespoons white vinegar
 8 tablespoons tomato ketchup
 7 tablespoons white sugar
 1 ¼ cup cooking oil
 Salt and ground black pepper to taste
Instructions
1. Apply Knorr Liquid Seasoning all over the tilapia. Let it stand for 10 minutes so that the
fish can absorb the flavor of the seasoning.
2. Heat around 1 cup of cooking oil in a pan. Once the oil gets hot, fry the fish until the color
turns golden brown. Flip to fry the opposite side. Remove from the pan. Place on a clean
plate. Set aside.
3. Make the sauce by heating 3 tablespoons of cooking oil in a cooking pot. Saute onion and
garlic for 10 seconds. Add ginger. Saute for 12 seconds.
4. Pour white vinegar and water. Let boil.
5. Add tomato ketchup. Stir until it completely dilutes in the mixture.
6. Add sugar. Stir until the sugar gets fully incorporated.
7. Put carrots and bell peppers. Cook for 3 minutes.
8. Combine cornstarch and 3 tablespoons water. Mix well. Pour into the cooking pot. Stir
until sauce thickens.
9. Season with salt and ground black pepper. Add a piece of tilapia and cook for 3 minutes.
10. Transfer to a serving plate. Serve with rice. Share and enjoy!
Adobong Tilapia
Ingredients
 1 kilo medium sized tilapia
  5-6 cloves garlic minced
 1/2 cup vinegar
 1/3 cup water
 2 Tbsp. soy sauce
 1 tsp. salt
 1 tsp. pepper
 1/2 tsp. vetsin or MSG
 2 Tbsp. cooking oil
Instructions
1. Remove internal organs and gills if not yet removed when you bought it on the
market.
2. Scrape scales of fish. Clean. Arrange on shallow pan.
3. Add all ingredients. Cover. Let boil, then lower heat and cook for 15 - 20 minutes.
4. Serve hot with steamed rice.
Adobong Pusit
Ingredients
 2 lbs. medium-sized squid cleaned and ink separated
 1 piece large onion diced
 2 pieces medium sized tomatoes diced
 1/2 cup soy sauce
 1/2 cup vinegar
 1 cup water
 5 cloves crushed garlic
 1 teaspoon sugar
 Salt and pepper to taste
 2 tbsp cooking oil
Instructions
1. Heat a wok or cooking pot them pour-in soy sauce, vinegar, and water then bring to a
boil.
2. Add the squid and wait for the liquid to re-boil. Simmer for 5 minutes.
3. Turn off the heat then separate the squid from the liquid. Set aside.
4. Pour-in cooking oil on a separate wok of cooking pot then apply heat.
5. When the oil is hot enough, sauté the garlic, onions, and tomatoes.
6. Put-in the squid then cook for a few seconds.
7. Pour-in the soy sauce-vinegar-water mixture that was used to cook the squid a while
back. Bring to a boil and simmer for 3 minutes.
8. Add the ink, salt, ground black pepper, and sugar then stir. Simmer for 3 minutes.
9. Transfer to a serving bowl then serve.
Fried Tilapia 
Ingredients
 2 pieces tilapia cleaned and scales removed
 2 teaspoons salt
 1 cup cooking oil
Instructions
1. Rub salt all over the fish including the insides.
2. Heat oil in a wide frying pan
3. When the oil is hot, put-in the tilapia. Cover the frying pan, but make sure to open it a
little so that steam can come out. Fry each side in medium heat for about 6 to 10
 minutes. Note: I usually wait until I don’t hear any sound. This means that the liquid is
gone and the fish is crisp.
4. Remove from the pan and arrange in a serving plate.
5. Serve with your favorite condiments and side dish.
Fried Bangus 
Ingredients
 1 large boneless bangus milkfish; scales removed, cleaned and butterflied
 1/2 cup white vinegar
 4 cloves garlic crushed
 1/2 teaspoon whole peppercorn
 1/2 teaspoon salt
 1 cup cooking oil
Instructions
1. Combine vinegar, garlic, whole peppercorn, and salt in a bowl. Stir.
2. In a deep wide plate, pour-in the mixture and then lay down the fish in a manner that
the sliced part is facing down (skin should face up). Cover and place in the fridge. Marinate
for 8 to 12 hours.
3. Heat the cooking oil in a pan. Fry both sides of the bangus in medium heat until the
color turns medium brown. Note: the oil has a tendency to splatter because of the liquid
from the marinade. Make sure to cover the pan while leaving open a small space for the
steam to escape.
4. Serve with spiced vinegar (sinamak).
Fried Galunggong with Salted Egg and Tomato Salad
Ingredients
 4 pieces medium round scad galunggong, cleaned
 2 tablespoons coarse sea salt
 1/2 cup cooking oil
Salted egg and tomato salad
 1 salted egg sliced
 1 medium tomato chopped
 1 tablespoon chopped scallion
 1 teaspoon patis fish sauce

Instructions
1. Rub salt all over the fish including the cavity. Let it stay for 15 minutes.
2. Meanwhile, prepare the salted egg and tomato salad by combining all of its ingredients
in a bowl, including the fish sauce. Gently toss. Set aside.
3. Heat oil in a frying pan.
4. Once the oil gets hot, put the fish one after the other. Be extra careful during this step
as the oil will splatter. Fry until one side of the fish gets brown and crispy. You will know
that the fish is ready when the crackling sound from the pan mellows down. Note:If you
have a splatter screen, this is the best time to use it.
5. Turn the fish over and do the same step to the opposite side. Remove the fish from the
pan. Let the oil drip.
6. Arrange in a serving plate with salted egg and tomato salad.
7. Serve with spicy vinegar.
Sinigang na Bangus
Ingredients
 2 lbs. bangus milkfish, cleaned and sliced
 1 40g pack Knorr Sinigang sa Sampaloc Mix (Original)
 1 bunch fresh kangkong leaves
 12 pieces sitaw snake beans, cut into 2 inch pieces
 6 to 8 pieces okra
 2 pieces long green pepper siling pansigang
 1 medium tomato wedged
 1 medium yellow onion wedged
 2 ½ tablespoons fish sauce
 ¼ teaspoon ground black pepper
 2 quarts water
Instructions
1. Heat a cooking pot. Pour water into it.
2. Add tomato and anion. Let boil.
3. Add bangus. Cover and cook in medium heat between 8 to 12 minutes.
4. Add Knorr Sinigang sa Sampaloc Mix. Stir. Cook for 2 minutes.
5. Put the long green pepper into the pot. Add snake beans and okra. Stir. Cover and cook for
5 to 7 minutes.
6. Add fish sauce and ground black pepper. Stir.
7. Put the kangkong leaves into the pot. Cover the pot and turn the heat off. Let it stay for 5
minutes.
8. Transfer to a serving bowl. Serve.
Sinigang na Salmon
Ingredients
 2 pieces Salmon Heads
 1 pack sinigang sa Sampaloc mix 1 liter pack, tamarind base soup mix
 1 big tomato cubed
 1 big onion cubed
 ¼ lb fresh spinach or Kangkong water spinach
 1 tbsp Fish sauce
 1 liter water
 Salt and pepper to taste
Instructions
1. Sauté the onion and tomato for a few minutes
2. Put-in the Salmon heads and let each side cook for 3 minutes
3. Add water and bring to a boil. Let this simmer for 10 minutes
4. Add the sinigang sa Sampaloc mix and let this simmer for 5 minutes
5. Add the fish sauce followed by the spinach
6. Turn of the heat and cover the pan for 5 to 7 minutes
7. Serve hot. Enjoy!
Tinolang Tahong
Ingredients
 1 lb mussels tahong, cleaned
 2 cups spinach or hot pepper leaves
 3 thumbs ginger julienned
 1 piece onion sliced
  5 cloves garlic pounded
 1 1/2 teaspoons salt or 3 tbsp fish sauce
 1/2 teaspoon ground black pepper
 3 cups water
 2 tablespoons cooking oil
 2 pieces long green pepper optional
Instructions
1. Heat a cooking pot and pour-in cooking oil.
2. Saute garlic and onion.
3. Add ginger and mussels, and then cook for a minute.
4. Pour-in water. let boil. Cook for 5 minutes.
5. Put-in the spinach or hot pepper leaves. Cook for 3 minutes.
6. Add salt (or fish sauce) and pepper. Stir.
7. Transfer to a serving bowl. Serve.
Ginataang Galunggong
Ingredients
 4 pieces medium round scad galunggong, cleaned and salted
 4 pieces Serrano peppers
 3 cups coconut milk
 1 knob ginger sliced into strips
 1 tablespoon fish sauce
 1/2 teaspoon ground black pepper
 1 small red onion sliced
 2 cloves crushed garlic
Instructions
1. Pour the coconut milk in a wide cooking pot. Let it boil.
2. Add the garlic, ginger, onion, fish sauce, and ground black pepper. Stir. Cover and cook for
5 minutes.
3. Arrange the fish in the cooking pot along with the Serrano pepper. Cover and then continue
cooking in medium heat for 30 minutes.
4. Remove the cover. Let the sauce reduce to about 1/2 to 3/4 cups.
5. Transfer to a serving plate. Serve with warm rice.
Ginataang Tahong
Ingredients
 1 lb. mussels cleaned
 2 cups coconut milk
 2 cups chopped spinach
 2 tablespoons fish sauce
 5 cloves garlic crushed
 1 medium onion minced
 3 tablespoons ginger cut in thin strips
 1/2 teaspoon ground black pepper
 2 pieces birds eye chili optional
 3 tablespoons cooking oil
Instructions
1. Heat the cooking oil in a cooking pot.
2. Sauté the garlic, onion, and ginger
3. Add the fish sauce, ground black pepper, and chili. Stir.
4. Pour-in the coconut milk. Let boil.
5. Let the coconut milk reduce to half and then add the spinach. Cook for 1 minute.
6. Put-in the mussels. Stir and then cook for 3 to 5 minutes.
7. Serve with steamed rice. Share and enjoy!
Ginataang Tulingan
Ingredients
 4 pieces tulingan
 3 ounces pork fat sliced
 2 cups coconut milk
 10 pieces kamias (bilimbi)
 3 thumbs ginger julienne
 5 pieces Thai chili pepper
 1 piece eggplant sliced
 1 piece onion sliced
 5 cloves garlic crushed and minced
 1 teaspoon patis
 1 3/4 cups water
 Salt and ground black pepper to taste
Instructions
1. Clean the fish thoroughly. Create a slit on both sides and rub salt all over. Let it stay for 10
to 15 minutes.
2. Arrange pork fat, kamias, fish, and ginger. Pour water. Cover and let boil. Continue to cook
in medium heat for 40 minutes.
3. Pour coconut milk into the pot. Add garlic, onion, and chili. Cover and continue to boil for
another 40 minutes using between low to medium heat.
4. Add eggplant. Cook for 5 to 7 minutes. Season with patis and ground black pepper.
5. Transfer to a serving plate and serve.
Ginataang Hipon
Ingredients
 1 lb shrimp cleaned
 2 cups coconut milk
 2 pieces long green chili sliced
 2 pieces long red chili or about 6 pieces Thai chili sliced
 1 tablespoon ginger minced
 1 medium onion chopped
 3 teaspoons garlic minced
 1 1/2 tablespoons fish sauce
 1/3 teaspoon ground black pepper
 2 tablespoons cooking oil
Instructions
1. Heat oil in a pan
2. Sauté onion, ginger, and garlic
3. Add ground black pepper and fish sauce. Cook for 30 seconds.
4. Pour-in coconut milk. Let boil and reduce to half. Note: this is done by letting coconut milk
evaporate by boiling in medium heat in about 20 to 25 minutes.
5. Put-in shrimps. Cook for 5 to 7 minutes.
6. Add green and red chilies. Cook for 5 minutes.
7. Turn-off heat and then transfer to a serving plate
8. Serve. Share and enjoy!
Sinigang na Hipon
Ingredients
 1 lb. shrimp cleaned
 44 grams Knorr Sinigang sa Sampaloc Mix
 1 bunch kangkong
 15 pieces snake beans
 5 pieces okra
 1 piece eggplant
 1 cup daikon radish sliced
 1 piece tomato sliced
 3 pieces long green pepper
 1 piece onion
 2 quarts water
 Fish sauce and ground black pepper to taste
Instructions
1. Boil water in a cooking pot. Add onion, tomato, and radish. Cover and continue to boil for 8
minutes.
2. Add shrimp. Cook for 1 minute.
3. Add Knorr Sinigang sa Sampaloc Recipe Mix. Stir until it dilutes completely. Cover and cook
for 3 minutes.
4. Add long green pepper, snake beans, okra, and eggplant. Stir. Cook for 5 minutes.
5. Put the kangkong stalks into the pot. Season with fish salt and ground black pepper.
6. Add kangkong leaves. Cook for 1 minute.
7. Transfer to a serving bowl. Serve warm with rice.
Sweet and Sour Red Snapper
Ingredients
 1 medium to large sized red snapper scales and entrails removed
 1 tablespoon coarse sea salt
 1 cup cooking oil
Sweet and sour sauce ingredients
 2 cups pineapple juice
 10 tablespoons granulated white sugar
 1 small green bell pepper chopped
 1 small red bell pepper chopped
 1 medium yellow onion sliced
 ¾ cup tomato ketchup
 5 tablespoons vinegar
 1 teaspoon garlic powder
 3 teaspoons cornstarch diluted in ¼ cup water
Instructions
1. Rubs salt all over the fish including the cavity. Let it stay for 10 minutes.
2. Heat oil in a pan. Pan-fry both sides of the red snapper until it turns golden brown. Remove
the fish from the pan, set aside.
3. Prepare the sweet and sour sauce by boiling pineapple juice. Add sugar. Stir until well
blended.
4. Add ketchup and vinegar. Let the liquid re-boil.
5. Stir-in the garlic powder and then add the bell peppers and onion. Cook for 3 minutes.
6. Pour the cornstarch and water mixture. Stir. Cook until the texture reaches desired
thickness.
7. Arrange the fried fish on a serving plate. Pour sweet and sour sauce on top.
8. Serve. Share and enjoy!
Sinigang na Maya-Maya
Ingredients
 200 grams fresh red snapper {Maya-Maya)
 1 medium-sized unripe green mango
 1 cup stringbeans cut into 3-inch long pieces
 6 cups rice washing hugas bigas
 1 piece peeled and sliced radish labanos
 Lea & Perrins Worcestershire Sauce
 2 cups kangkong leaves selecting with tender stalks
 Calamansi zest
 1 sliced large onion
 Salt or fish sauce, to taste patis
 3-4 chopped tomatoes
Instructions
1. Wash and cut kangkong leaves. Peel and seed mango and cut into large strips.
2. Set kangkong and mango strips aside. To make sour broth, saute onion then add
tomatoes and mango strips.
3. Cook until tender then add rice washing and bring to a boil.
4. Add fish to sour broth mixture. Simmer and season with salt and Lea & Perrins
Worcestershire Sauce.
5. Add vegetables while continuing to simmer broth mixture in low heat.
6. Cover for a few minutes or just when fish is cooked and vegetables are soft but
not mushy.
7. Mix calamansi zest, Lea & Perrins Worcestershire Sauce and patis to serve as
dipping sauce for the fish.
8. As an option, fry fish until golden brown before adding to the sour broth. Serves 1-
2.

Grilled Tuna Belly

Ingredients
 4 lbs. Tuna belly
 1 cup soy sauce
 2 tablespoons sugar
 4 pieces calamansi
 ¼ teaspoon ground black pepper
Instructions
1. Prepare the marinade by combine soy sauce, calamansi, ground black pepper, and sugar in
a bowl. Stir until well blended.
2. Place the tuna in a Ziploc bag. Pour the soy sauce marinade.Let the air out of the bag. Seal.
Marinate inside the fridge for at least 3 hours.
3. Heat-up the grill. Arrange the tuna belly on the grate of the grill. Brush a generous amount
marinade mixture on the tuna. Grill for 3 to 5 minutes.
4. Turn the tuna belly over and grill the opposite side. Baste the top and sides. Continue to
grill for another 5 minutes. Continue performing the process until the tuna is completely
cooked.
5. Serve with a dipping sauce composed of soy sauce, calamansi, and chili pepper. Share and
enjoy!