Fish Burger PattiesIngredients:500 grams fish fillet (tuna, milkfish, etc)1 onion, minced1 egg, beaten2 tablespoons water1/4 cup bread crumbs4 cloves garlic, minced1/2 teaspoon Worcestershire sauce3 tablespoons fresh parsley, chopped1/2 teaspoon salt1/4 teaspoon pepperProcedures:Part 11. In a pan, arrange fish then cover with water. Bring to boil and simmer until fish is tender. Drain and pat dry.2. In a large bowl, place fish then mash with a fork into flakes.Part 21. In a bowl, combine all the ingredients then mix thoroughly.2. Divide the mixture into serving pieces. Roll the mixture into balls and flatten into 1/2 inch on an even surface.3. In a tray with grease-proof paper, arrange patties then cover with plastic. Place in the fridge for at least 30 minutes.Part 31. Fry or grill patties for 3-4 minutes each side or until color turn to brown.2. Serve with mushroom gravy or with buns together with sliced tomato, lettuce, cucumber and onion rings.

Asian Style Steamed Cream DoryIngredients:500 grams cream dory, sliced1 thumb-sized ginger, slicedsalt and pepper to taste2 stalks onion leeks, sliced diagonally2 pieces chili pepper, slicedSauce:3 tablespoons light soy sauce1 tablespoon oyster sauce2 cups water2 tablespoons brown sugar1 teaspoon grated ginger1 tablespoon sesame oilProcedures:Part 11. Rub the fish with salt and pepper.2. In a steamer, line with parchment paper so the fish won’t stick to the bottom.3. Arrange fish then top with ginger then steam for 10 minutes or until cooked.Part 21. In a sauce pan, combine the sauce ingredients then bring to boil.2. Add onion leeks and chili pepper. Turn off the heat.Part 31. In a serving plate, arrange fish then pour the sauce on top then garnish with remaining onion leeks. Serve with steamed rice.

Cream Dory PocheroIngredients:750 grams cream dory fillets, cleaned3 pieces banana(saba), sliced halves200 grams tomato sauce4 garlic gloves, chopped1 small onion, quartered

1/2 teaspoon peppercorns1 cups water100 grams green beans, trimmed and sliced1 small chinese cabbage or bok choy(pechay), cut into serving pieces2 tablespoons vegetable oilfish sauce or salt to tasteProcedures:Part 11. In a large plate, pat dry fish, cut into serving pieces, and set aside.2. In a pan, heat oil then fry banana until golden brown. Drain and set aside.Part 21. In a pot, heat oil and saute garlic and onion.2. Add tomato sauce, water, and peppercorns. Cover and bring to boil.3. Add fried bananas, and fish then cook for 3 minutes.4. Add vegetables then simmer for another 3 minutes or until vegetables are cooked.5. Adjust seasoning according to taste then transfer to serving plate, serve with steamed rice.

Steamed TalakitokIngredients :

1 pc. Talakitok (jack fish) around 750 gms• 1 head garlic• 1 small ginger• 1 stalk leeks• 1 cup water• 2 tbsp. oyster sauce

Cooking Procedure :1. Rub the fish with salt, pepper and magic sarap.2. Top the fish with ginger and half or the leeks and wrap in aluminum foil. Steam for 20 minutes.3. In a separate pan, fry the minced garlic in oil, then remove from the pan.4. Add in oyster sauce and water.5. Add the remaining leeks and some magic sarap, and bring to a boil.6. Serve the fish on a platter, and top with the fried garlic and sauce.

Fish TausiFish with Black Fermented Soybeans

INGREDIENTS Whole Fish, cut in serving pieces, and fried 4 cloves Garlic, minced 1 medium Onion, chopped 2 medium Tomatoes, chopped 2 tablespoons canned Tausi, liquid strained 3 tablespoons Vinegar 1 teaspoon Ground Pepper 1 cup water 2 stalks Green Onions, sliced (optional)

PREPARATION TIME : 5 minutesCOOKING TIME : 25 minutes1 Saute the garlic and onion.2 Add the tomatoes and cook until totally wilted, add some water if it dries out before the tomatoes get mushy.3 Add the Tausi and mash a few of the beans, then add the rest of the ingredients and bring to a boil.4 Nestle the fried fish in, add a little water if it dries out.

5 Season to taste, and garnish with green onion.

Baked Stuffed Tahong (Mussels)Ingredients

1 kilo tahong (mussels) 2 to 3 cloves garlic, chopped finely 1 cup butter, creamed sprig of parsley, chopped finely 1 onion, chopped salt and pepper to taste

Instructions1. Soak mussels and allow sand to spit out.2. Boil tahong in water together with onion, salt and

pepper.3. Cook until mussels open. Let cool and set aside.4. Mix butter, garlic and chopped parsley. Season with salt

and pepper.5. Place tahong on one shell. Cover with butter mixture.

Arrange them in a tray and Bake tahong at 350°F.6. Wait till butter melts and a film with garlic and parsley

mixture settles on top.7. Serve hot.

Ginataang Kuhol (Snails in Coconut Milk)Ingredients

3 kilos kuhol (golden apple snails) 1 thumb-size fresh ginger, chopped 5 cups coconut milk 1 cup onions, chopped 2 cups coconut cream 1 to 2 pcs finger pepper (siling haba) ⅓ to ½ cup bagoong alamang 1 thumb-size fresh turmeric (luyang dilaw), chopped 2 cloves garlic, cnopped 1 to 5 pcs hot chilis for spicy hot ginataang kuhol

Instructions1. Wash and scrub river snails thoroughly.2. Saute garlic until golden brown then add ginger,

turmeric, onions and cook until mushy.3. Add in bagoong and cook. Wait until all are well-

blended.4. Add kuhol and coconut milk. Cover pan tightly and

cook over low heat.5. When kuhol is tender, pour coconut cream and continue

cooking.6. Drop in finger pepper. If you prefer hot, add in chilis.7. Wait for the sauce to thicken and oil comes to the

surface.8. Add water in case the mixture dries out.9. Continue cooking until kuhol is tender. Serve hot.

Paellitos Negritos (Squid Ink Paella)Ingredients

½ kilo squid(about 3 inches long) 2 Tbsp Lea & Perrins Worcestershire Sauce 5 cloves freshly pound garlic 3 cups fish or vegetable stock ½ cup white wine 1 roll Reynold's Wrap Aluminum Foil 1½ cups cooked long grain rice ¼ cup olive oil salt and pepper to taste

Instructions1. Skin and clean squid and remove ink sacs. Set aside ink

sacs.

2. In hot oil, saute rice with garlic, wine, salt and pepper.3. Add squid (either cut into rings or kept whole).4. Remove squid when done and add fish or vegetable

stock.5. Stir and add ink sacs. Ink sacs will burst to let out the

ink.6. Stir to blend ink with rice. Add Lea & Perrins

Worcestershire Sauce.7. Line individual ovenproof cups with Reynolds Wrap

Aluminum Foil with an overlap of 2 inches and spoon the squid and rice mixture into the cups.

8. Bake for 10 minutes in a 350°F oven.

Bicol Express SeafoodsIngredients

1 pack (1.5kg) seafood medley 4 Serrano pepper 2 cups green beans 1 can (400ml) coconut milk 1 onion 3 cloves garlic cooking oil salt and pepper

Instructions1. Cut and soak chili in a brine for half hour.2. Heat oil in a pan and sauté chopped onions

and minced garlic.3. Cook until the onions are translucent.4. Add long chili and seafoods, seasoned with

salt and pepper.5. Simmer for a few minutes, then add the

coconut milk.6. Let it boil for about six minutes, then add

green beans.7. Simmer until sauce gets a little dry and

thicker.

Kalderetang Tahong (Mussels Caldereta)Ingredients:3/4 kilo tahong, boiled and shells removed (reserve 1/2 cup broth)150 gms potatoes, cut into chunks1 pouch (200g) Del Monte Classic Mechado-Caldereta Recipe Sauce1/2 cup cooked or frozen green peas2 small bell peppers, cut into stripsIodized salt How to cook Calderetang Tahong

Simmer potatoes in tahong broth for 5 minutes or until tender.

Add tahong meat, 1/3 teaspoon iodized salt or 1 teaspoon rock salt and Del Monte Classic Recipe Sauce.

Simmer for 10 minutes. Add green peas and bell pepper. Allow to simmer.

Dictionary of Cooking Terms

Al dente: Pasta cooked until just firm. From the Italian "to the tooth."Bake: To cook food in an oven, surrounded with dry heat; called roasting when applied to meat or poultry.Baking powder: A combination of baking soda, an acid such as cream of tartar, and a starch or flour (moisture absorber). Most common type is double-acting baking powder, which acts when mixed with liquid and again when heated.Baking soda: The main ingredient in baking powder, baking soda is also used when there is acid (buttermilk or sour cream, for example) in a recipe. Always mix with other dry ingredients before adding any liquid, since leavening begins as soon as soda comes in contact with liquid.Barbecue: To cook foods on a rack or a spit over coals.Baste: To moisten food for added flavor and to prevent drying out while cooking.Batter: An uncooked pourable mixture usually made up of flour, a liquid, and other ingredients.Beat: To stir rapidly to make a mixture smooth, using a whisk, spoon, or mixer.Blanch: To cook briefly in boiling water to seal in flavor and color; usually used for vegetables or fruit, to prepare for freezing, and to ease skin removal.Blend: To thoroughly combine 2 or more ingredients, either by hand with a whisk or spoon, or with a mixer.Boil: To cook in bubbling water that has reached 212 degrees F.Bone: To remove bones from poultry, meat, or fish.Bouquet garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves, that is added to flavor soups, stews, and sauces but removed before serving.Braise: To cook first by browning, then gently simmering in a small amount of liquid over low heat in a covered pan until tender.Bread: To coat with crumbs or cornmeal before cooking.Broil: To cook on a rack or spit under or over direct heat, usually in an oven.Brown: To cook over high heat, usually on top of the stove, to brown food.Caramelize: To heat sugar until it liquefies and becomes a syrup ranging in color from golden to dark brown.CLARIFY: To separate and remove solids from a liquid, thus making it clear.Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk. Also, to beat ingredients, usually sugar and a fat, until smooth and fluffy.Cube: To cut food into small (about 1/2- inch) cubes.CURE: To preserve meats by drying and salting and/or smoking.Cut in: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry.Deep-fry: To cook by completely immersing food in hot fat.Deglaze: To loosen brown bits from a pan by adding a liquid, then heating while stirring and scraping the pan.DEGREASE: To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed.Dice: To cut food into very small (1/8-to 1/4-inch) cubes.DISSOLVE: To cause a dry substance to pass into solution in a liquid.Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.Dot: To scatter butter in bits over food.Dredge: To cover or coat uncooked food, usually with a flour, cornmeal mixture or bread crumbs.Dress: To coat foods such as salad with a sauce. Also, to clean fish, poultry, or game for cooking.Drippings: Juices and fats rendered by meat or poultry during cooking.Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.Dust: To coat lightly with confectioners' sugar or cocoa (cakes and pastries) or another powdery ingredient.Fillet: A flat piece of boneless meat, poultry, or fish. Also, to cut the bones from a piece of meat, poultry, or fish.Fines herbes: A mixture of herbs traditionally parsley, chervil, chives, and tarragon, used to flavor fish, chicken, and eggs.FLAKE: To break lightly into small pieces.Flambé: To drizzle liquor over a food while it is cooking, then when the alcohol has warmed, ignite the food just before serving.Flute: To make decorative grooves. Usually refers to pastry.Fold: To combine light ingredients such as whipped cream or beaten egg whites with a heavier mixture, using

a gentle over-and-under motion, usually with a rubber spatula.FRICASSEE: To cook by braising; usually applied to fowl or rabbit.FRY: To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to cook in a one-to-two inch layer of hot fat is called shallow-fat frying; to cook in a deep layer of hot fat is called deep-fat frying.GARNISH: To decorate a dish both to enhance its appearance and to provide a flavorful foil. Parsley, lemon slices, raw vegetables, chopped chives, and other herbs are all forms of garnishes.Glaze: To coat foods with glossy mixtures such as jellies or sauces.Grate: To rub foods against a serrated surface to produce shredded or fine bits.GRATIN: From the French word for "crust." Term used to describe any oven-baked dish--usually cooked in a shallow oval gratin dish--on which a golden brown crust of bread crumbs, cheese or creamy sauce is form.Grease: To rub the interior surface of a cooking dish or pan with shortening, oil, or butter to prevent food from sticking to it.Grill: To cook food on a rack under or over direct heat, as on a barbecue or in a broiler.Grind: To reduce food to tiny particles using a grinder or a food processor.Julienne: To cut into long, thin strips, matchsticklike in shape.Knead: To blend dough together with hands or in a mixer to form a pliable mass.LUKEWARM: Neither cool nor warm; approximately body temperature.Macerate: To soak in a flavored liquid; usually refers to fruit.Marinate: To soak in a flavored liquid; usually refers to meat, poultry, or fish.MEUNIERE: Dredged with flour and sauteed in butter.Mince: To cut into tiny pieces, usually with a knife.MIX: To combine ingredients usually by stirring.PAN-BROIL:To cook uncovered in a hot fry pan, pouring off fat as it accumulates.PAN-FRY: To cook in small amounts of fat.Parboil: To partially cook by boiling. Usually done to prepare food for final cooking by another method.PARE: To remove the outermost skin of a fruit or vegetable.PEEL: To remove the peels from vegetables or fruits.PICKLE: To preserve meats, vegetables, and fruits in brine.PINCH: A pinch is the trifling amount you can hold between your thumb and forefinger.

PIT: To remove pits from fruits.PLANKED: Cooked on a thick hardwood plank.PLUMP: To soak dried fruits in liquid until they swell.Poach: To cook gently over very low heat in barely simmering liquid just to cover.Purée: To mash or grind food until completely smooth, usually in a food processor, blender, sieve, or food mill.Reduce: To thicken a liquid and concentrate its flavor by boiling.REFRESH: To run cold water over food that has been parboiled, to stop the cooking process quickly.Render: To cook fatty meat or poultry—such as bacon or goose—over low heat to obtain drippings.Roast: To cook a large piece of meat or poultry uncovered with dry heat in an oven.Sauté or panfry: To cook food in a small amount of fat over relatively high heat.Scald: To heat liquid almost to a boil until bubbles begin to form around the edge.Sear: To brown the surface of meat by quick-cooking over high heat in order to seal in the meat's juices.Shred: To cut food into narrow strips with a knife or a grater.Simmer: To cook in liquid just below the boiling point; bubbles form but do not burst on the surface of the liquid.Skim: To remove surface foam or fat from a liquid.Steam: To cook food on a rack or in a steamer set over boiling or simmering water in a covered pan.Steep: To soak in a liquid just under the boiling point to extract the essence—e.g., tea.STERILIZE: To destroy microorganisms by boiling, dry heat, or steam.Stew: To cook covered over low heat in a liquid.Stir-fry: To quickly cook small pieces of food over high heat, stirring constantly.TOSS: To combine ingredients with a lifting motion.Truss: To tie whole poultry with string or skewers so it will hold its shape during cooking.Whip: To beat food with a whisk or mixer to incorporate air and produce volume.Whisk: To beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork or whisk to mix, blend, or incorporate air.Zest: The outer, colored part of the peel of citrus fruit.