Adobong Tahong Recipe (Mussels Adobo)

Ingredients
 1 lb. Mussels, cleaned and shell removed
 3 cloves garlic, crushed
 3 tablespoons soy sauce
 2 tablespoons white vinegar
 4 pieces dried bay leaves
 ½ tablespoon whole peppercorn
 2 tablespoons toasted garlic
 2 tablespoons cooking oil
 Salt to taste

Instructions
1. Heat the cooking oil in a cooking pot.
2. Put-in the crushed garlic and whole peppercorn. Cook until the garlic turns light brown.
3. Add the mussels. Stir and cook for 2 minutes.
4. Put-in the bay leaves, add the soy sauce, and 1 tablespoon of toasted garlic. Let it boil. Simmer for 5 to 7 minutes.
5. Pour-in the vinegar. Let the liquid reboil. Stir and then cook for 3 minutes.
6. Add salt to taste. Transfer to a serving plate.
7. Top with the remaining toasted garlic. Serve.
8. Share and enjoy!

Tinolang Tahong with Malunggay

Ingredients
 2 lbs. mussels, cleaned
 2 thumbs ginger, crushed
 2 stalk lemongrass, tied into a knot
 2 cups malunggay leaves
 1 medium yellow onion sliced
 5 to 6 cups water
 Salt and ground black pepper to taste

Instructions
1. Bring water to a boil.
2. Add the onion, ginger, and lemongrass. Continue to boil in medium heat for 8 minutes.
3. Add the mussels. Boil for 6 minutes.
4. Gently slide-in the malunggay leaves. Cook for 6 to 8 minutes.
5. Sprinkle salt and ground black pepper. Stir,
6. Transfer to a serving bowl. Serve.
7. Share and enjoy!

Adobong Tahong Recipe (Mussels Adobo)

Ingredients

 1 lb. Mussels, cleaned and shell removed

 3 cloves garlic, crushed
 3 tablespoons soy sauce
 2 tablespoons white vinegar
 4 pieces dried bay leaves
 ½ tablespoon whole peppercorn
 2 tablespoons toasted garlic
 2 tablespoons cooking oil
 Salt to taste

Instructions
9. Heat the cooking oil in a cooking pot.
10. Put-in the crushed garlic and whole peppercorn. Cook until the garlic turns light brown.
11. Add the mussels. Stir and cook for 2 minutes.
12. Put-in the bay leaves, add the soy sauce, and 1 tablespoon of toasted garlic. Let it boil. Simmer for 5 to 7 minutes.
13. Pour-in the vinegar. Let the liquid reboil. Stir and then cook for 3 minutes.
14. Add salt to taste. Transfer to a serving plate.
15. Top with the remaining toasted garlic. Serve.
16. Share and enjoy!
 Fried Bangus Recipe (Fried Milkfish)
Ingredients
 1 large boneless bangus (milkfish);
scales removed, cleaned and butterflied

 ½ cup white vinegar

 4 cloves garlic, crushed
 ½ teaspoon whole peppercorn
 ½ teaspoon salt
 1 cup cooking oil

Instructions
1. Combine vinegar, garlic, whole peppercorn, and salt in a bowl. Stir.
2. In a deep wide plate, pour-in the mixture and then lay down the fish in a manner that the sliced part is facing down
(skin should face up). Cover and place in the fridge. Marinate for 8 to 12 hours.
3. Heat the cooking oil in a pan. Fry both sides of the bangus in medium heat until the color turns medium brown. Note:
the oil has a tendency to splatter because of the liquid from the marinade. Make sure to cover the pan while leaving
open a small space for the steam to escape.
4. Serve with spiced vinegar (sinamak).
5. Share and enjoy!

Fish Escabeche Recipe

Ingredients
 1 large fish (1 to 2 lbs), cleaned and salted  1 medium red onion, sliced
 1 medium red bell pepper, sliced into strips  1 cup white vinegar
 1 medium red onion, sliced  5 cloves garlic, crushed
 1 cup white vinegar  1 teaspoon whole peppercorn
 1 large fish (1 to 2 lbs), cleaned and salted  ½ teaspoon salt
 1 medium red bell pepper, sliced into strips  ¼ cup sugar
  ½ cup cooking oil

Instructions
1. Heat cooking oil in a frying pan then fry both sides of the fish until a bit crispy. Set aside.
2. Heat a clean pan and pour-in the vinegar. Let boil.
3. Add sugar, whole peppercorn, and garlic. Cook for 1 minute.
4. Put-in the onion and red bell pepper. Stir and cook until the vegetables are tender.
5. Sprinkle salt and then stir.
6. Put-in the fried fish. Cook for 2 to 3 minutes.
7. Turn-off heat and transfer to a serving plate.
8. Serve. Share and enjoy!

Tinolang Isda
Ingredients
 2 lbs. Tuna jaw (panga)  1 medium yellow onion, sliced
 1 to 2 cups hot pepper leaves (dahon ng sili)  3 thumbs ginger, peeled and sliced into pieces
 1 bunch scallions, sliced in 3 inch pieces (dahon ng  1 stalk lemongrass
sibuyas)  1 piece Knorr Fish Bouillon (fish cube)
 2 plum tomato, sliced in wedges (optional)  5 cups water
 3 to 5 pieces long green pepper (siling pansigang)  3 tablespoons fish sauce (patis)


Instructions
1. Pour water in a soup pot. Let boil.
2. Add ginger, tomato, and onion. Let the water reboil
3. Add-in the lemongrass. Cover and boil for 5 to 8 minutes.
4. Gently slide-in the Tuna. Cover and cook for 12 to 15 minutes.
5. Add the fish cube and then stir. Cover and continue to cook between low to medium heat for 2 minutes.
6. Add the hot pepper leaves, scallions, long green pepper, and fish sauce. Stir and cook for 3 minutes.
7. Transfer to a serving plate. Serve with rice.
8. Share and enjoy!