Talbos ng kamote at bagoong

Ingredients:

3-4 bunch kangkong, trim leaves and cut stems into 2” lengths
2 tbsp. bagoong na isda
1/4 cup vinegar
1 medium size white onion chop or cut into rings
1 medium size tomato, chopped
1-2 red chili, optional

Steps in Preparation:

Fill about 1/2 full of water a medium size pot and bring to a boil, drop the kankong stems let blanch for about a minute now add in the kangkong leaves and continue to blanch for another 1 to 1 1/2 minutes or until color start to change. Remove the blanch vegetables from the pot and immediately drench in a bowl of cold water for about a minute, drain. In a serving platter arrange the chopped onion and tomato to serve as a bed for the blanch kangkong, place the kangkong on top of the onion and tomato and serve with the mixture bagoong na isda and vinegar with chili as a dip.

Panara Bread

Ingredients:

lumpia wrapper
2 tbsp cooking oil
1 medium onion, minced
3 cloves garlic, minced
1/4 kg shrimps, peeled & chopped
2 11g MAGGI Pork Broth Cube
4 cups upo (bottle gourd), peeled & sliced
cooking oil for deep-frying

Steps in Preparation:

Heat oil and saute garlic and onion until limp. Add shrimps, MAGGI Pork Broth Cubes, and white gourd . Simmer about 10 min. or until cooked. Drain liquid well and cool. Wrap with lumpia wrapper and form into triangles, sealing edges with starch paste. Deep-fry until golden. Drain in paper towels to remove excess fat.

Kinilaw or Kilawin na Tanigue

Ingredients

1 kg skinned fresh Tanigue or sea bass, must be cubed into bite size pieces
1  cup of kakang gata (coconut cream)
2 tablespoons finely minced garlic
2 cups white vinegar
6 tablespoons lime juice
5 diced tomatoes
1 cup finely minced onion
3 tablespoons finely minced ginger root
1 red bell pepper, diced
1 green bell pepper, diced
hot chili peppers (optional)
1/4 cup spring onion, minced
salt and pepper to taste

Steps in Preparation 

Wash the fresh Tanigue or sea bass fillets and remove any remaining skin and bones.  Cut into one-inch cubes.
Place in a  bowl and sprinkle with salt and pepper. Mix well.
Pour in the vinegar and mix well.  Marinate fish in vinegar for at least 40 minutes to 2 hours in the refrigerator.
Drain the fish and mix well with calamansi or lime  juice and all other ingredients.
Then chill for another 20 minutes.
Pour in the coconut cream, mix well and serve cold.
You can arrange the mixture in a plate with a bed of lettuce as shown above.

Ring-Around Gluten Loaf

Ingredients:

1 pound ground gluten
1 cup soft bread crumbs
1/3 cup evaporated milk
1/4 cup catsup
1/4 pound cheese
1 egg
Salt
1 teaspoon mustard
1/4 teaspoon oregano
1/2 cup minced onion Cooked, mashed potato

Steps in preparation:

Combine all ingredients except mashed potato; blend and turn in-to 5-cup ring mold, place in baking sheet. Bake in moderate oven 1 hour. Invert on serving platter. Fill the center of the ring with freshly mashed potatoes.