INIHAW NA BANGUS RECIPE (Grilled Milkfish)

INGREDIENTS
 Whole Milkfish

 3 pieces Tomatoes, diced

 1 large onions, sliced

 2 pieces Long Green Pepper or Siling Pang-sinigang

 2 teaspoon Salt

 2 teaspoon Pepper

 Vegetable Oil

INSTRUCTIONS
1. Mix altogether the tomatoes, onions, long green pepper, salt and
pepper and set aside.

2. Prep the fish by slicing the one side deep into the other but without
going all the way through.

3. Put the stuffing in spreading evenly. Press down a bit to flatten,

making sure the stuffing stays inside.

4. Prepare and heat up the grill: using a tong, dip a paper towel in
vegetable oil and scrub the grill. Be careful of flare-ups.

5. Sprinkle salt and pepper on the fish and put it on the grill.

6. Cook each side for 15 - 20 minutes.

 7. Serve with a side of spicy vinegar, soy sauce, garlic, chili and dash of
sugar mixture.

KARE-KARE RECIPE

INGREDIENTS

2 1/2 lbs Pork or Beef hocks or Ox tail ,cut into 2" lengths
6 tbsp peanut butter
1 bundle sitaw or long beans (cut 3" length)
2 bundles bokchoy / pechay
2-6 cloves garlic, minced
1 medium onion, sliced
1 tsp achuete powder for coloring
1 medium eggplant (cut into 6 pieces)
1 tbsp fish sauce
bagoong or shrimp paste

INSTRUCTIONS

1. Boil the pork hocks until soft. Set aside. Reserve the broth.

2. In a wok, sauté garlic and onion.

3. Add pork hocks and fish sauce. Cook for few minutes.

4. Add 2 1/2 cups of the pork/beef broth, salt, achuete and peanut
butter. Simmer for 5 minutes.

5. Add the vegetables and cook until vegetables are tender. Stir
occasionally.
 6. Season with salt to taste.

7. Serve with bagoong or shrimp paste.

KARE-KARE RECIPE
INGREDIENTS
3 lbs oxtail (cut in 2 inch slices) you an also use tripe or beef slices
1 small banana flower bud (sliced)
1 bundle of pechay or bok choy
1 bundle of string beans (cut into 2 inch slices)
4 pcs eggplants (sliced)
1 cup ground peanuts
½ cup peanut butter
½ cup shrimp paste
34 Ounces water (about 1 Liter)
½ cup annatto seeds (soaked in a cup of water)
½ cup toasted ground rice
1 tbsp garlic, minced
1 large onion, chopped
salt and pepper

INSTRUCTIONS
1. In a large pot, bring the water to a boil

2. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or
until tender (35 minutes if using a pressure cooker)

3. Once the meat is tender, add the ground peanuts, peanut butter, and
coloring (water from the annatto seed mixture) and simmer for 5 to 7
minutes

4. Add the toasted ground rice and simmer for 5 minutes

5. On a separate pan, saute the garlic then add the banana flower,
eggplant, and string beans and cook for 5 minutes
 6. Transfer the cooked vegetables to the large pot (where the rest of the
ingredients are)

7. Add salt and pepper to taste

8. Serve hot with shrimp paste. Enjoy!

INIHAW NA BANGUS RECIPE (Grilled Milkfish)

INGREDIENTS

1 large milkfish (bangus), with scales but guts removed

1 large tomato, diced
1 large red onion, diced
1 lemon (or 3 pieces calamansi)
1 tablespoon minced ginger
2 teaspoons salt
½ teaspoon ground black pepper

INSTRUCTIONS

1. Wash the milk fish. Pat it dry using a paper towel.

2. Open the incision and then rub the salt on the inside of the dish. The
fish should have an incision in the belly area.

3. Meanwhile, combine tomato, onion, and ginger in a large bowl.

Squeeze some lemon juice in and add the ground black pepper.
Gently stir.

4. Stuff the mixture inside the milkfish.

5. Grill the fish in medium heat for about 10 to 12 minutes per side.

6. Serve with toyomansi and steamed rice.\

7. Share and enjoy!