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Sweet and sour fish or escabeche is a special Filipino dish serve on special occasions. There are countless variations of this dish, from the Spanish adaptation of escabeche to the popular Chinese sweet and sour.

Serves 5 to 6 persons
Preparation time and cooking time : 45 minutes

• 1 kg whole and Red snapper fish
  

• ½ cup plain flour, for dredging

• ½ cup cooking oil

• ½ cup castor sugar

• ½ cup cane vinegar

• ½ cup water

• 3 tbsp tomato sauce

• 1 medium carrot, peeled and cut into ½-inch rounds

• 1 medium green capsicum, cut into ½-inch strips

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Buy Alimango (Mud crabs) that are still alive. Cook as soon as possible.

Estimated cooking time: 30 to 40 minutes

Makes 4 to 5 servings

• 4 Alimango (mud crabs)

• ¼ cup olive oil or ordinary cooking oil
  

• 1 whole garlic, the cloves must be peeled and crushed

• 1½ cups of water

• 1/3 cup calamansi juice or lemon juice
  

• Salt
  

• Freshly grind Pepper

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Rellenong bangus or relyenong bangus (Stuffed Milkfish) is a very special Filipino dish because of the amount of work involved in cooking. Cooking process itself involves several processes, preparing the vegetables and fish. Removing the fish meat leaving the fish skin intact, steaming, de-boning, flaking, marinating, stuffing and frying.

• 1 large size bangus

• 1 onion, chopped finely
  

• 4 cloves garlic, minced
  

• 1 small size carrot, small cubes
  

• 1 box raisins (optional)
  

• 2 tomatoes, chopped
  

• 1 raw egg, large
  

• 1 tsp vetsin (optional)
  

• 1 tsp salt
  

• 1/2 tsp Worcestershire sauce
  

• 1 green bell pepper, chopped finely
  

• 2 tbsp flour
  

• cooking oil for frying
  

• ham, finely chopped

• cooked peas

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Cheers!

Edward & Pingskie

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