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Estimated cooking time:  50 minutes

Makes 2-4 servings

• 1 1/2  lbs pork  liempo (pork belly)
• 3     garlic cloves, crushed
• 2     laurel leaves (bay leaves)
• 1     teaspoon peppercorns or 1/2 teaspoon black pepper
•   salt
•   water, for boiling
•   oil (for frying)

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Inihaw na bangus or grilled milkfish recipe is one of the most popular dish for every occasions or Pulutan for those who loves to drink beer with friends. One of the best way of cooking fresh Bangus is grilling with onion, tomato, ginger and bagoong alamang stuffing wraped in aluminum foil. The Aluminum foil traps all the juices from the fish and the stuffings which then steam infused all the flavors to the fish. The fish is moderately charred outside but really moist inside.

Serves 2-4
Preparation time: 30 mins
Cooking time: 40 mins

• 1 pc. about Kilo, large sized Bangus or Milkfish
• 2 pcs. medium tomato, chopped
• 1 pc. medium onion, chopped
• 1 thumb size ginger, minced
• 1/4 head garlic, chopped
• 1/4 cup bagoong alamang
• 2 pc. green sili
• salt and pepper

For Soy Dip:

• 3-4 tablespoons Soy sauce
• 4 pieces Calamansi (lime)
• 1 to 2 pcs Siling Labuyo (Chili) (optional)
  

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Estimated cooking time: 30 minutes

Preparation time: 20 minutes

Makes 4 Servings

• 1lb fresh shrimp or frozen shrimp, peeled & deveined (medium size)
• 2 tablespoons fresh lime juice (not the bottled stuff, please!)
• 4 teaspoons low sodium soy sauce (we use low-sodium Tamari)
• 1 fresh jalapeno pepper, seeded and finely chopped* (less if you choose)
• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• 1 tablespoon cooking oil
• 1 lb asparagus spears, bias-sliced into 1-inch pieces
• 1 small sweet red pepper, cut into thin bite-size strips

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Filipino Calamares is one of the Philippines most famous dishes, either with rice or with ice cold beer, as pulutan that is. It is also one of the easier Filipino dishes to cook. Perhaps this explains the increasing popularity of street vendors selling calamares nowadays.

Serves 5 to 6 person
Preparation time: 20 to 30 mins.
Cooking time: 20 to 25 mins

• 1 kg medium sized Squid
• 2 egg whites
• 1 cup plain (all-purpose) flour
• 1 cup oil
• Juice of 5 calamansi (lime)

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