Squid Adobo

Ingredients

• 1 pound medium-size squid
• 1/4 cup soy sauce or salt
• 1/2 cup white vinegar
• 1/4 cup chopped onion
• 2 cups cubed red, ripe tomatoes
• 1 cup water
• 2 tablespoons vegetable or corn oil
• freshly ground pepper to taste
• 1 head garlic, minced

METHOD

1. Wash and clean the squid thoroughly, removing the cattle. Put squid in a saucepan (not aluminum) with the vinegar, garlic, pepper, soy sauce or salt and water.
2. Cook over low heat until squid is tender, making sure it does not get overcooked and rubbery. Drain and set aside the squid broth.
3. Heat oil in another saucepan and stir fry the cooked garlic until brown, onion until transparent and tomatoes until soft.
4. Add the squid and simmer for 3 minutes. Transfer squid broth over mixture and bring to a boil. Serve hot. Serves 4.

Relyenong Bangus

Ingredients

• 1 big bangus (milkfish)
• 3 cloves of garlic, minced
• 1 onion chopped
• 1/4 cup lemon juice
• 1/4 cup soy sauce
• 4 tablespoons of cooking oil
• cooked peas
• raisins
• 1 egg
• 2 tomatoes, diced
• ham, finely chopped
• 1 small carrot, finely chopped
• salt and pepper to taste

METHOD

1. Estimated cooking time: 1 hour
2. Scale and remove the intestines of the bangus.
3. Slowly remove the meat of the fish from the skin through the opening cavity below the head with a very sharp knife. Remove the spine by breaking off the bone at the base of the tail and head. Use a long spoon to rub all the meat from the skin.
4. Soak the head and skin in lemon juice, soy sauce and pepper.
5. Simmer in 1/2 cup of water the bangus meat with some salt for 5 minutes.
6. Stir fry the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
7. Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
8. Add a beaten egg to the stir fry and mix well.
9. Fill the mixture inside the bangus skin and head. Sew the cavity if needed.
10. Fry in oil until golden brown.
11. slice slightly diagonal around 1 and 1/2 inch thick and serve.

Pancit Bihon

Ingredients

• 1/2 kilo rice stick noodles (bihon)
• 1 medium sized chicken breast, boiled & shredded
• 1/4 kilo pork pigue or kasim, diced
• 3 cloves garlic, minced
• 1 large onion, minced
• 1 small cabbage, shredded
• 2 cups chicken broth
• 1 medium carrot, julienned
• 1 celery stalk, sliced thinly
• 4 tablespoon cooking oil
• 1/2 cup soy sauce
• 1 cup uncooked shrimps, shelled and de-veined (optional)
• Salt and pepper to taste

Method

1. Place the rice stick noodles in a clean basin and immerse in water to soften.
2. Heat the oil and stir fry the garlic and onion until soft in a large frying pan.
3. Add the pork and stir fry for about 3 minutes or until cooked.
4. Add the chicken, shrimps and vegetables and continue stir frying until the shrimps turn pink and the vegetables are half cooked.
5. Add 1 cup of the chicken broth and soy sauce and boil for about 1 minute.
6. Remove half of the ingredients from the pan and set aside as topping for the noodles later.
7. Remove the noodles from the soaking water and add to the ingredients remaining in the pan.
8. Mix constantly until the noodles are cooked and dried.
9. If it becomes dry before the noodles are cooked, you can add the remaining broth as needed.
10. Flavor with salt and pepper to taste.
11. Arrange the cooked noodles in a big serving dish and put the topping.
12. Serve with slices of calamansi.