Mga Lutong Bahay

Ingredients:

1 large size bangus
1 onion, chopped finely
4 cloves garlic, minced
1 small size carrot, small cubes
1 box raisins (optional)
2 tomatoes, chopped
1 raw egg, large
1 tsp vetsin (optional)
1 tsp salt
1/2 tsp Worcestershire sauce
1 green bell pepper, chopped finely
2 tbsp flour
cooking oil for frying
ham, finely chopped
cooked peas

Cooking Procedures:

1. Scrape fish scales. Clean.
2. Gently pound fish to loosen meat from the skin.
3. Use flat side of a knife in pounding.
4. Break the big bone at the nape and on the tail.
5. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck.
6. Gently scrape down the handle between the meat and the skin.
7. Scrape down to the tail, going around and on the other side of the fish.
8. If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.
9. Marinate skin and head of the fish with soy sauce and calamansi juice. Set aside.
10. Boil fish meat in a little water.
11. Drain. Pick out bones. Flake meat.
12. Saute garlic until brown.
13. Add onion and tomatoes.
14. Stir in fish meat, carrot, and pepper.
15. Season with salt, vetsin, ground pepper, and Worcestershire sauce.
16. Add raisins.
17. Transfer cooked mixture to a plate.
18. Cook, then, add raw egg and flour.
19. Fill in mixture in bangus skin.
20. Wrap bangus in wilted banana leaves or aluminum foil. Fry.
21. Cool before slicing.
22. Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.

Ingredients:

1 k. Bangus (Milkfish) Belly
1/2 head garlic, crushed
1 thumb size ginger cut into thin slices
1 medium size onion, quartered
1 tbsp. whole black pepper
1/4 cup vinegar
3 whole green sili
1 small ampalaya (bitter melon), sliced about ½ inch thick
2 small eggplants (aubergines), sliced diagonally about ½ inch thick
cooking oil
salt
Pepper
1 sachet of Coffee mate (optional)

Cooking Procedures:

1. Clean the Bangus.
2. Wash fish thoroughly drain and slice diagonally.
3. In a casserole put garlic, onion and ginger at the bottom.
4. Arrange sliced bangus side by side.
5. Add 1 cup of water and 1/4 cup vinegar or 3 tbsp. sampalok sinigang mix.
6. Put on top vegetable, green sili and black pepper.
7. Season with salt and drizzle with cooking oil.
8. Cover and simmer in a medium heat for 8–12 minutes or until fish is cooked then add the coffee mate.
9. Serve hot with Rice.

Ingredients:

1 kilo squid
1/2 cup honey
1/2 cup brown sugar
1/2 cup soy sauce
1/2 cup vinegar
1/2 head garlic (minced)
1/2 tablespoon ginger (minced)
1 teaspoon hot chili pepper (minced)
2 teaspoons salt.

Cooking Procedures:

1. Wash and clean squid well.
2. Take out the black ink.
3. Take out the skin and film.
4. In a bowl, mix all the ingredients and marinate the squid for 1 hour.
5. Grill squid for about 4 minutes on each side.
6. Heat remaining marinade mixture for sauce.
7. Serve with sauce or Atsara.

Ingredients:

500g prawns, shelled, tails intact
½ tsp sugar
½ tsp pepper
1 8g. MAGGI Magic Sarap

For the Batter:

1 cup flour, sifted
2 tsp baking powder
1 tbsp cooking oil
¼ cup water
crushed NESTLÉ Cornflakes
cooking oil for frying
MAGGI Chili Sauce

Cooking Procedures:

1. Marinate shrimp with sugar, pepper, and MAGGI Magic Sarap for at least 15 minutes.
2. Prepare batter by mixing flour and baking powder.
3. Make a well in the center of the mixture and pour in oil gradually. Gradually add water and mix to a smooth batter.
4. Heat cooking oil for frying.
5. Dip prepared prawns in batter and coat well with crushed NESTLÉ Cornflakes.
6. Deep-fry until golden brown.
7. Serve with MAGGI Chilli Sauce on the side.

Ingredients:

1 tbsp cooking oil
1 1/2 tsp minced ginger
1 tsp minced garlic
1/2 cup sliced onions
1 pc 11g MAGGI Chicken Broth Cube
2 cups coconut milk
1/2 kg tilapia, cut-up into 6
1 1/2 cups red bell pepper or 3 finger chilis, cut into strips

Cooking Procedures:

1. Heat cooking oil and saute ginger, garlic, onions and MAGGI Chicken Broth Cube.
2. Pour in coconut milk. Simmer for 1 minute.
3. Add fish and red bell pepper or finger chilis.
4. Cook about 2 minutes or until fish flakes easily.

Ingredients:

5 pcs. tahong (mussels) meat, chopped
2 med. sized onion, finely chopped
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
1 tsp vetsin or MSG (Ajinomoto) (Optional)
4 eggs
3 tbsp cooking oil

Cooking Procedures:

1. Saute’ garlic until brown. Add onion.
2. Stir in tahong meat and season with salt, pepper, and vetsin.
3. Cook for 3 minutes.
4. Beat eggs, add sauted tahong.
5. Heat a little oil in pan and pour in mixture. Fry.
6. You can make 3 pcs. omelletes with this mixture.
7. Serve with tomato catsup.


Tips:

Mussels are filter feeders, and tend to absorb any toxic chemicals and pollutants from the water pumped through them. To avoid danger of food poisoning, when cooking mussels the following two “chef’s rules” should always be adhered to:

◦ before cooking, discard any mussels where the shells are open (including those which are cracked)
◦ after cooking, discard any mussels where the shells remain closed.

Ingredients:

300 g labahita (Surgeon fish) fillet, cut into large chunks
1 pc about 300 grams puso ng saging (banana heart), trimmed and sliced
1 pc large eggplant, sliced
1 tbsp atsuete juice
1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
1 tbsp rice flour
3 tbsp toasted peanuts, pounded
2 heads native pechay
1/2 tsp ginger juice
1/4 cup cornstarch
5 cloves garlic, crushed
1 pc medium onion, chopped
1 pc beef bouillon cube
4 strings sitaw, cut into 2” pieces

Cooking Procedures:

1. Sprinkle fish with ginger juice, 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt) and 1/8 tsp pepper.
2. Coat each piece with cornstarch, then fry until golden brown. Set aside.
3. Sauté garlic, onion and bouillon cube.
4. Add 1-3/4 cups water, sitaw, puso ng saging, eggplant and atsuete juice.
5. Season with salt and pepper to taste.
6. Simmer for 20 minutes.
7. Add DEL MONTE Tomato Sauce, Simmer for 5 minutes.
8. Add remaining ingredients and fish. Simmer until pechay is cooked.
9. Serve with sautéed bagoong alamang.

Ingredients:

1/2 kg Labahita, filleted and cut into 1-1/2” x 1-1/2” cubes
3/4 tbsp calamansi juice
2 cloves garlic, crushed
1 pc small onion, chopped
150 g potatoes, cut into cubes
100 g carrot, cut into cubes
1 pouch (115 g) DEL MONTE Original Style Tomato Sauce
1/4 cup cooked/frozen green peas
1 pc small red bell pepper, cut into strips

Cooking Procedures:

1. Marinate Labahita in 1-1/3 tsp soy sauce, 1/8 tsp iodized fine salt (or 1/2 tbsp rock salt), calamansi juice and 1/4 tsp pepper for 30 minutes.
2. Fry until brown. Set aside.
3. SAUTÉ garlic and onion. Add potatoes, carrot, DEL MONTE Tomato Sauce and 1/4 cup water.
4. Simmer until vegetables are cooked. Add green peas, bell pepper and 1/3 tsp iodized fine salt or (1/3 tbsp iodized rock salt). Add fish.
5. Simmer for 3 minutes.

Ingredients:

3 pcs (700 g) large tilapia, filleted (reserve bones and heads)
1/2 cup all-purpose flour
1/2 cup DEL MONTE Instant Marinade Beef Steak and Tapa
8 cloves garlic, crushed and fried until brown
1 stalk green onion, chopped

Cooking Procedures:

1. Marinate fish including bones and heads in DEL MONTE Marinade for 30 minutes.
2. Drain, but reserve marinade.
3. COAT fish including bones, with flour and deep-fry each piece until golden brown.
4. Return fish fillet to the bone to make into whole fish.
5. Arrange on a platter. Set aside.
6. Simmer marinade for 2 minutes.
7. Pour over fish.
8. Top with garlic and green onions.

Ingredients:

1/2 kg medium size squid cleaned ink sac removed
1/2 tsp salt
1/8 tsp. pepper
1/2 cup flour
1/4 cup oil for frying
1 tbsp minced garlic
2 tbsp chopped onion
1 cup sliced carrots
1/2 cup sliced baguio beans
1/4 cup vinegar
1 cup tomato sauce
1 11g MAGGI Chicken Broth Cube dissolved in
1 cup water
1 piece bay leaf
1 tsp. sugar
1/4 tsp salt

Cooking Procedures:

1. Season squid with salt and pepper. Dredge with flour and brown in hot oil.
2. Put squids on one side of the pan, and leave about 2 tablespoons of oil in the pan. Saute garlic and onions until limp.
3. Add carrots, baguio beans and bay leaf, pour in vinegar, tomato sauce, and broth, bring to boil without stirring.
4. Lower heat and simmer for another 5 minutes or until vegetables are crisp tender.

Ingredients:

3 tbsp butter or margarine
1 tbsp flour
1 tbsp MAGGI Savor Classic
salt and cayenne pepper to taste
3/4 cup NESTLE All Purpose Cream
1 1/2 cups crabmeat reserve 6 shells
1/2 cup chopped button mushrooms
2 tbsp chopped parsley
1 tbsp minced onions
1 pc eggyolk, slightly beaten
1/2 tsp mustard
1 tbsp calamansi juice
1 tbsp butter, melted
1/2 tsp paprika

Cooking Procedures:

1. Melt butter, stir in flour, MAGGI Savor, salt and pepper.
2. Stir in NESTLE All Purpose Cream and simmer until thick.
3. Fold in crab meat, mushrooms, parsley and onions.
4. Divide mixture into the six buttered crab shells. Set aside.
5. Combine the egg yolk, mustard, calamansi, butter, and paprika then brush over crab meat.
6. Pan fry until golden brown. Drain in paper towels and serve.

Ingredients:

1 liter rice washing or water
2 pcs tomatoes, sliced
1 pc onion, sliced
1 medium size bangus, sliced
1 sachet 20g MAGGI Sinigang sa Sampaloc Mix
2 cups talbos ng kamote, cut up
2 pcs siling panigang (finger chilies)
patis (fish sauce), to taste

Cooking Procedures:

1. Boil rice washing, tomatoes and onions.
2. Add bangus and cook until white in color or about 10 minutes.
3. Stir-in MAGGI Sinigang sa Sampaloc Mix.
4. Bring to a boil. Lower heat and simmer while adding the talbos ng kamote and talbos ng sayote.
5. Add siling panigang.
6. Season with patis to taste.

Ingredients:

1 kilo tahong, mussel
1 thumb size ginger, sliced into strips
1/2 head garlic, crushed
1 medium size onion, sliced
1 bundle kangkong tops, trimmed
2-3 pieces green sili
cooking oil

Cooking Procedures:

1. Wash mussels and place in a bowl, cover with water and let sit in for several hours to allow the mussels to expel dirt and discard water, wash and drain.
2. In a pan sauté garlic, ginger and onion. Pour 1 cup water and bring to a boil.
3. Add mussels and allow water to boil once more and simmer until the shells start to open,
4. Add in kangkong and green sili , simmer for another 2-3 minutes or until done.
5. Serve hot.

Ingredients:

1 kg medium-sized shrimps
2 tbsp calamansi juice
4 tbsp garlic, minced
1/4 cup MAGGI Chili Sauce
5 tbsp MAGGI Oyster Sauce
2 tbsp butter
1/2 cup sliced leeks

Cooking Procedures:

1. Combine shrimps, calamansi juice, chili sauce, oyster sayce, garlic, minced and butter and 1/4 cup of leeks. Bring to boil.
2. Lower heat and simmer until shrimps turn orange in color.
3. Garnish with remaining 1/4 cup of leeks before serving.

Ingredients:

4 Alimango (mud crabs)
¼ cup olive oil or ordinary cooking oil
1 whole garlic, the cloves must be peeled and crushed
1½ cups of water
1/3 cup calamansi juice or lemon juice
Salt
Freshly grind Pepper

Cooking Procedure:

1. Cut the Alimango (Mud crabs) into half, then remove the yellow mud crab fat and set aside.
2. With Oil in a frying pan or Wok, Sauté garlic for about 1 minute.
3. Add the Alimango (Mud crabs) and stir until almost reddish in color.
4. Blend the reserved yellow mud crab fat with calamansi juice and water until smooth.
5. Pour into the frying pan or wok and season with salt and pepper.
6. For about 10 to 15 minutes simmer over medium heat until crabs are fully cooked,
7. Serve Hot with Rice

Ingredients:

1 kilo fish fillets (sole, red snapper or sea bass)
1 teaspoon salt
1 tablespoon lemon juice
1/2 cup vegetable or corn oil
2 tablespoons minced garlic
1/4 cup minced onion
1 cup minced tomatoes
1/2 teaspoon freshly ground pepper
1/4 cup water
1 teaspoon patis (fish sauce) or salt
1/4 cup chopped scallions

Cooking Procedure:

1. Season the fish with salt and lemon juice. Marinate for 30 minutes.
2. In a large skillet, using half the oil, fry the fillets until they are light brown on both sides.
3. Drain on absorbent paper towel.
4. In another large skillet, saute garlic in remaining oil until light brown, then onion until transparent and tomatoes until soft.
5. Add pepper, water and patis or salt.
6. Simmer until a saucy consistency is achieved.
7. Add the fried fish to the sauce.
8. Cover the skillet and cook for 2 minutes, turning the fillets once.
9. Serve hot, garnished with scallions.

Ingredients:

400 g boneless Bangus (Milkfish) belly
1 can 301ml condensed milk
1 1/2 tbsp chopped celery
1 sachet 8g MAGGI MAGIC SARAP
black pepper to taste
cooking oil for frying

Cooking Procedure:

1. Marinate bangus in condensed milk, celery, MAGGI MAGIC SARAP, and black pepper for at least an hour or over night. Drain.
2. Heat oil and panfry marinated bangus until golden brown.
3. Drain and blot oil with paper towel.
4. Serve with rice and vegetables.


Tips:

Going meatless from time to time means fewer intakes of fats. Eating less meat also lessens the intake of high cholesterol fats that come from meat.

Ingredients:

1 kg (2lb) medium prawns, peeled (heads, tails and shells discarded)
Juices of 3-4 calamansi
1/4 cup olive oil
Cloves of 1 hole head of garlic, peeled and crushed
Dash Tabasco (or other hot pepper sauce)
Salt and pepper to taste
Parsley, to garnish (optional)
Sliced green chili, to garnish (optional)

Cooking Procedure:

1. Marinate peeled prawns in calamansi juice for about 30 mins.
2. Heat oil in a frying pan or wok and sauté garlic until almost brown.
3. Add prawns and stir fry until fully cooked, about 2 to 3 mins. Do not overcook.
4. Season with hot pepper sauce and salt and pepper to taste. Transfer prawns to a serving dish together with the garlic. If desired, garnish with parsley and chili.
5. Serve as an appetizer, as a first course or as pulutan with drinks.

Ingredients:

1 teaspoon atsuete oil
¼ cup water
1 cup cornstarch
1 cup shrimps
2 onions, chopped
2 eggs, beaten
1 cup ubod (shredded)
salt
pepper
vegetable oil

Cooking Procedure:

1. Boil the shrimp until cooked then peel the shell
2. Dissolve the cornstarch in water.
3. Mix with atsuete oil then add the shrimps, onions, salt, pepper, eggs and ubod.
4. Blend well.
5. Heat vegetable oil for frying.
6. When hot, drop the mixture by tablespoons. Place two to three shrimps on top and fry until crisp and golden brown

Ingredients:

1 kilo fresh large tahong (mussels)
1/2 cup butter or margarine
5 cloves garlic, minced
1/2 cup grated cheese (Quick Melt type)
1/2 cup bread crumbs

Cooking Procedure:

1. Place tahong(mussels) on a pan (no water), cover and cook over moderate heat.
2. When shells open up, drain.
3. Remove top shell.
4. Melt butter, add minced garlic.
5. Stir for 3 minutes.
6. Brush each tahong meat with butter-garlic mixture, top with grated cheese and cover with bread crumbs.
7. Arrange tahong (mussels) on a baking sheet.
8. Bake in pre-heated oven with a low heat (250F).
9. Bake for 10 – 15 minutes