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Makes: 6 serving
Preparation time: 20 mins + 30 mins marinating
Cooking time: 5 minutes

• 1 kg (2lb) medium prawns, peeled (heads, tails and shells discarded)
• Juices of 3-4 calamansi
• 1/4 cup olive oil
• Cloves of 1 hole head of garlic, peeled and crushed
• Dash Tabasco (or other hot pepper sauce)
• Salt and pepper to taste
• Parsley, to garnish (optional)
• Sliced green chili, to garnish (optional)

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Shrimp in a spicy sauce a delicious Indian food.

Estimated cooking time: 40 minutes

• 1 lb medium sized raw shrimps
• 1 tsp garlic paste
• 1 tsp ginger paste
• 4 tbsp tamarind paste
• 1/4 tsp turmeric powder
• ¼ tsp red chilli powder
• 2 tbsp veg oil
• 3 cloves garlic (whole)
• ½ cup coconut milk
• 1 tbsp finely chopped cilantro

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Kwek-kwek. Also called “tukneneng,” this ball made of quail eggs and some orange batter is best eaten with lots of vinegar. Larger version of this, made of the not-so-ordinary chicken egg, is more popularly known as “tuknanay.”

Estimated cooking time: 40 minutes

• 1 dozen peeled hard boiled quail eggs (or chicken eggs)
• 1 cup flour
• 1/2 cup water
• few drops of food coloring (orange?)
• salt and pepper to taste
• cooking oil

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Estimated cooking time: 40 minutes

• 1 kilo pork skin
  

• 1/3 cup soy sauce

• 1/2 cup Vinegar

• 2 medium onions,  chopped

•    3 medium tomatoes, chopped
  

• 4 cups of water

• 1 teaspoon salt

•    6 pcs chili (siling labuyo)

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