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Daing na Bangus Recipe, The term “daing” is a manner of preparing fish and seafood. It can be salted and sun-dried or in this case, simply marinated in a vinegar marinade with plenty of garlic. When you cook the daing on a grill and top it with fried garlic, it becomes Bangus ala Pobre

Serves 2 persons
Preparation time: 5 to 10 mins then marinate overnight
Cooking time: 10 to 15 mins

• 2 pcs. Butterflied with skin-on, boneless Bangus ( Milkfish ) fillets
  
• 2/3 cup vinegar
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 cloves crushed garlic.
• 3 tbsps. of cooking oil

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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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Takes 30 to 45 minutes
Cooks about an hour
Makes 15 to 17 servings

• 1 kilo chicken, cut into small pieces

• Juice from 3 pieces calamansi

• ½ kilo pork kasim (round), cubed

• ¼ cup cooking oil

• ½ kilo white onions, diced

• 1 cup tomato sauce

• 1 red & green bell pepper, diced

• 315 g chorizo Bilbao

• ¼ kilo cooked ham, cubed

• 1 pinch saffron

• 1 kilo medium-size white shrimps

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Filipino Paella Recipe, Paella is an internationally known Spanish rice dish originating in the Valencian region. Spaniards view it as one of their country’s national dishes. We Filipinos have created our own version paella and it differs from every region, here’s one from the Visayas region.

• 2 tablespoons vegetable oil
  

• 1 onion, finely chopped
  

• 4 or 5 large cloves garlic, minced
  

• 1 tablespoon finely minced gingerroot
  

• 1 teaspoon ground annatto (achiote)
  

• 1 cup long-grain rice
  

• 3 ounces cured chorizo, diced
  

• 2 medium tomatoes, coarsely chopped
  

• 2 cups chicken or fish stock
  

• 1 tablespoon fish sauce
  

• Several good grinds of black pepper
  

• 1/2 to 3/4 pound fresh shrimp, peeled and deveined
  

• 1/2 cup fresh or frozen peas
  

• Pimiento-stuffed olives
  

• sliced hard-boiled egg, for garnish (optional)

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