Escabeche

Ingredients:

1/2 kl. Maya-maya
100 g. Tomato Sauce
1 carrot cut into strips
1 green bell pepper cut into strips
garlic minced
onion slice
ginger cut into strip
3/4 cup water
1 tbs. sugar
salt & pepper

Procedure:

1. Rub the fish with salt and fry over high heat until it turns golden brown. Let it rest on paper towels to remove excess grease.

2. Saute ginger, garlic and onion. Add tomato sauce, water, salt, sugar and pepper.

3. When the mixture boil, add carrots and green bell pepper. Simmer for 3 minutes.

4. Add the fried fish and bring to a boil then turn off the stove.

5. Serve hot and enjoy eating!

Pudding Special

Ingredients:

4 pcs. Pandesal, cut into small pieces

2 cups milk

2 teaspoons cinnamon

¼ cup butter

1 teaspoon vanilla extract

3 eggs

2/3 cup brown sugar

¼ cup raisins

¼ cup cashew nuts

Directions:

1. Pre-heat oven to 350°F.

2. In medium saucepan heat milk over medium heat . Add butter, stirring until butter is melted. Cool to lukewarm.

3. Combine sugar, eggs, cinnamon, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

4. Place bread in a lightly greased baking dish.

5. Sprinkle with raisins and cashew nuts. Pour batter on top of bread.

6. Bake for 45 minutes or until set. Serve warm.

Preparation and cooking time: 60 mins.

Tahong Sisig

For those who love to eat sisig but hate pork, this recipe is for you.

Ingredients:

1 kl. tahong (mussels)

1-2 pcs. siling haba

1 140g tomato sauce

garlic, minced

onion, chopped

salt to taste

Procedure:

1. Boil tahong and chop the meat.

2. Saute garlic, onion and siling haba.

3. Add tahong, tomato sauce and siling haba.

4. Cook for 5 minutes while stirring continuously.

5. Served hot with rice.