Home made

Ingredients
4 oz. flour                                              1 level tsp. salt
2 level tsp. baking powder                     1 egg
4-6 oz. flaked fish                                  1/4 pint milk
About 1 dessert spoon chopped parsley
fat for frying                                            
1 lemon
Sieve the flour salt, and baking powder together into a bowl.
Make a well in the center, drop in the egg and make a batter, gradually adding the milk and drawing in the flour.
Beat till smooth, then stir in the flaked fish and parsley.
Drop tbsp. of the mixture into hot, shallow fat and fry till golden brown.
Turn and fry other side.
Drain on soft paper and serve immediately lemon wedges.

Ingredients
1/2 kilo beef steak, rump or sirloin                       1/4 tsp. salt
2 tbsp. oil                                                            1/2 tsp. black pepper
4 cloves garlic, crushed                                        2 green chili, sliced
1 tbsp. fish sauce                                                 1 red chili. sliced
1 tsp. sugar                                                         1 heaping tbsp. chopped basil or fresh coriander leaves
Trim off fat and slice beef into pieces,(about 2 inches square and 2 inch thick).
Season with salt and pepper.
Set aside.
Heat oil and fry garlic.
Add beef slices and brown on both sides.
Add chili, fish sauce and sugar.
Stir and simmer moderate heat 5 minutes. or until tender, turning meat occasionally.
Spoon into a serving dish.
Top[ with chopped herbs, if desired.

Ingredients
1 pc. fresh egg                                              1/2 cup magnolia cottage cheese
1/2 cup all-purpose flour                               1/3 cup buttermilk
1 tsp. corn oil                                                1/4 tsp. salt
4 pcs. bacon roll                                           1/2 cup cottage cheese
2 tbsp. syrup(optional)
Mix egg, flour buttermilk, salt and corn oil, until, smooth.
Add 1/2 cup cottage cheese.
Heat pan and greased slightly with oil.
Pour 1/2 of the mixture and let set.
Invert to brown other half.
Remove from p[an and fill center with cottage cheese.
Fold both ends in the center and faster with bacon rolls on toothpicks.
Do the same with other half of mixture. Serve with syrup.

Ingredients
1 kilo tahong steamed open and shocked                     2 tsp. sugar
1-8 oz. can tomato sauce del monte                            3 cup mussel broth
1/2 kilo eggplants, pared and cubed                            1/2 cup kidney beans, cooked            
2 tsp. hot chili sauce                                                    1 red bell peppers, cut into strips
1 egg lightly beaten                                                      2 tsp. salt
1/2 cup cooking oil                                                      4 segments garlic, crushed
2/3 cup bread crumbs with 1/2 tsp. salt                      
Marinate:
2 tbsp. soy sauce
1/4 tsp. pepper
Marinate tahong meat for 1 hour.
Dip each piece in egg.
Coat with bread crumbs.
Fry in hot oil until golden brown.
Set aside.
Sauté garlic and onions.
Add tahong, kidney beans, tomato sauce, bell peppers, eggplants and mussel broth.
Season with salt, sugar and hot sauce.
Simmer until vegetables are cooked.
Serve hot.
Make 6-8 servings.





















                        

Ingredients
1 kilo shrimps                                          11/2 cups tomato juice
1 1/2 cup flour                                         1/2 cup sour cream (or 1/2 evaporated milk juice of 2 calamansi)
2 cup water                                             2 medium-sized onion, sliced          
  salt and pepper to taste                         1/3 cup cooking oil
Shell and de-vein the shrimps.
Rinse and drain.
Mix flour, salt and pepper and coat the shrimps with the mixture.
Saute onions in oil.
Add the shrimp and cook until they turn pink.
Add tomato juice and water.
Bring to a boil and stir occasionally to blend.
Cook for a few minutes more.
Stir in sour cream just before serving.

Ingredients
4 eggs                                                     2 tb sp. milk
1/4 tsp. prepared mustard                    1 1/2 cup fresh de- veined shrimps
1/2 tsp. salt                                          1/8 tsp. pepper
   butter
About 15 minutes before serving.
Preheat broiled 10 minutes or as manufacturer directs.
In medium bowl, beat eggs lightly, stir in milk or cream, mustard, shrimp salty and pepper
In medium skillet, meat tbsp.  butter until hot.
Add egg mixture and cook over medium heat, stirring once or twice until egg are set.
Serve with muffins.
Make 2 servings.

Ingredints
400 gram peeled prawns without head and tail                            10 grams chopped garlic
5 grams green peppercorn                                                          2 tsp. vinegar
1 tsp. saffron (used for coloring                                                  1 cup coconut milk                    
1 tsp. oil                                                                                    1/2 tsp. vetsin and salt
1 pc. finger pepper
Marinate the prawns with salt and pepper, saute with oil and garlic for a few minutes.
Add vinegar and boil, then add bayleaf, saffron salt and coconut cream.
Stir from time, to avoid molding of coconut cream.
When the sauce is nearly thick, add finger pepper,
Do not over cook the prawns.
Place the prawn on a silver platter or fish plate.
Pour the sauce on top of the prawns and garnish with leeks, tomato flower and parsley.