Ingredients

• 1/2 kilo tuyo (dried herring)
• 1/2 cup corn oil
• 1/2 cup olive oil
• 2 heads garlic, crushed
• 1 tablespoon labuyo, chopped(red hot chili peppers)
• 1/2 cup vinegar
• 1 teaspoon paprika

Instructions

1. Remove head, tail and soft parts of the tuyo. Fry in a little cooking oil and remove scales. Arrange in a large bottle or covered dish.
2. In a casserole, heat corn oil and olive oil. Fry garlic until golden, add labuyo and vinegar. Bring to a boil and add paprika. Pour over tuyo, cool and store in the refrigerator. Serve after a few days to allow flavors to blend.
3. When ready to serve, heat over low fire and sprinkle with toasted garlic.

• 1 cup dilis (dried anchovies)
• 2 cups warm water
• 1/4 cup flour
• 1 tsp baking powder
• 1/2 cup brown sugar
• 1/4 tsp ground white pepper
• 1/2 tsp salt
• 2 egg, lightly beaten
• oil for frying

Instructions

1. Soak the dilis in warm water for about 30 minutes. Drain on paper towels, then put in a bowl. Mix with the brown sugar.
2. Combine flour, baking powder, salt and pepper in a bowl. Coat the dilis with this mixture. Dip in beaten egg and coat again with the flour mixture.
3. Heat oil in a wok. Fry the anchovies for 1-2 minutes until they are crunchy and the coating is golden brown.
4. Stir or toss to prevent anchovies from sticking together. Remove from wok. Drain on paper towels before serving.

• 1 medium-sized lapu-lapu or labahita fillet
• 1 egg, slightly beaten
• 1/3 cup flour
• 2 tsp calamansi juice
• 1/4 cup water
• salt and pepper to taste
• oil for frying

Instructions

1. Mix beaten egg, flour, baking powder, calamansi juice and 1/4 cup of water in a bowl. Marinate fish fillet in this mixture for at least 1 hour.
2. Fry fish fillet until golden brown. Serve fish with tartar sauce.
3. To make tartar sauce. Mix all listed ingredients thoroughly in a bowl. If desired, chill sauce before serving.

• 1 kilo tuna fish
• 2 pcs big ripe tomatoes, sliced
• 1 tbsp patis
• 2 tbsp tamarind concentrate
• 1 1/2 cups water

Instructions

1. Combine all ingredients in a saucepan.
2. Boil over high heat. Reduce heat and simmer fish until cooked.

• 1 whole fish (e.g. maya-maya or alumahan), gutted and washed
• 1 cup vinegar
• 4 medium-size tomatoes, sliced
• 1 thumb-size ginger, peeled then sliced
• 2 pcs. green finger pepper (siling panigang)
• 1 cup water
• 1 head garlic, crushed
• 1 cup coconut cream (first extract or kakang gata)

Instructions

1. Place all the ingredients in a deep saucepan except coconut cream. Allow to simmer for 20 minutes.
2. Gradually add the coconut cream and allow to simmer some more for a few minutes. Server hot.

• 1 kilo eel (Kasili-Fresh water eel)
• 1 Cocunut (Grated)
• Bunch of Sili Labuyo (Pepper)
• Garlic and Onions
• Black Pepper Ground (Paminta Durog)
• 2 Ginger
• 1 tblsp Salt

Instructions

1. Remove the sticky and slimy, skin of the fish, by rubbing and applying an ash (abo from charcoal) or sand, just rub it until the slimy thing has been removed.
2. Wash the fish, remove its organs. Cut the head and the tail
3. Cut the fish into half.
4. Stuffed it in the pan, with all the ingredients and spicies.
5. Add the cocounut milk.
6. Cooked it for 25mins and then served it with a fresh Tuba or Lambanog, or any liqour.

• 2 kls. bangsi (flying fish)
• onions
• ginger
• vinegar
• coconut milk
• salt
• monosodium glutamate
• cucumber

Instructions

1. De-bone bangsi and cut into fillets.
2. Mixed all ingredients and serve.

• 1 kilo skinned fresh sea bass
• 2 tbs finely minced garlic
• 1 cup white vinegar
• 6 tbs calamansi or lemon juice
• 5 diced tomatoes
• 1 cup finely minced onion
• 3 tbs finely minced ginger
• 1 red capsicum, diced
• 1 green capsicum, diced
• 1/4 cup spring onions, minced
• salt and pepper to taste

Instructions

1. Marinate fish in vinegar for an hour. Drain and mix with lemon juice and all other ingredients. Let it sit in the refrigerator for an hour before serving.

• 1 kilo of fresh fish (e.g. hito or dalag)
• 2 tbsps. of salt
• 6 tomatoes
• quartered 1 medium-size onion
• quartered 1/2 kilo tamarind, boiled then mashed to get pulp

Instructions

1. Gut the fish. Rub with salt, rinse then allow to dry.
2. Slice each fish into tow pieces; set aside.
3. In a pot, pour in water, add the onion, tomatoes and then the fish. Allow to simmer for 10 minutes until the fish is cooked.
4. Add the tamarind sour mash. Cook for 2 more minutes before serving

• Ampalaya leaves
• 4 cloves of garlic
• 1 medium onion
• 1 small can sardines with tomato sauce
• 2 Tbps. of Patis (Fish sauce)
• Vegetable oil
• 2 cups of water
• Salt to taste

Instructions

1. Put vegetable oil in a casserole, saute garlic, onion.
2. Pour sardines, water, patis and cook for few minutes
3. Add Ampalaya leaves, salt