YEMAS WITH PEANUTS

Ingredients:
1 can condensed milk
1/2 peanuts
5 eggs
2 tbsp. butter
Mix the milk and the egg yolks and stir on fire until it forms a ball.
Add the butter and the peanuts.
Form into small balls.
Dip in caramel and wrap in cellophane
CARAMEL:
1 1/2 cups sugar
1/2 cup water
Put the ingredients in a saucepan until it thickens and make small balls from
  and dropped in syrup.

FISH RELLENO

Ingredients:
3 big bangus or milk fish                                               1/2 kilo ground pork
1 1 tbsp. garlic                                                             1 cup seedless raisins
1 onion, finely chopped                                                1 cup well drained canned green peas
1 tbsp. salt                                                                   2 beaten eggs
3 tbsp. soy sauce                                                         2 tbsp. flour
   soy sauce and calamansi or lemon
Wash fish.
Slit the head portion and remove gills and entrails.
Rinse well.
Pound body of fish to loosen flesh inside and bend the bones.
Take care that skin remains intact.
Remove the flesh from the head portion and wash fish skin thoroughly.
Lay skin aside and scald the meat to facilitate separating meat from bones.
Saute garlic with butter.
When brown, add onion, tomatoes and cook well before adding the bangus meat and ground pork.
Lastly, add peas, raisins and eggs.
Season mixture with salt and pepper.
Stuff this mixture into the fish skin carefully so that the fish looks whole again.
Fish can either be fried or broiled.
Serve in a platter and garnish with fresh tomatoes.



                                            

PEANUT BRITTLE

Ingredients:
1 cup sugar
1/2 cup peanuts
Chop peanuts coarsely
Caramelize sugar.
When melted sugar is golden brown in color
Quickly stir in the peanuts and pour the mixture on the bottom of a buttered tin
    pan and baking sheet
With the flat side of two knives, shape the mass into a square about  1/2 inch thick.
While still warm, mark in pieces by creasing with the blunt edge of a knife.
When cold break into pieces.

ESCABECHE

Ingredients:
1 fish large enough for 2 serving                                 1 1/2 tsp. salt
1 cup cube ginger                                                      3 tsp. fat
1 medium-sized onion                                                2 cloves garlic
3 tsp. vinegar                                                             1 1/2 tsp. brown sugar
4 tsp. water
Prepare the fish for cooking.
It may be left whole, or it may be sliced, into sizes suitable for serving.
Rub salt on salt on the fish and allow to stand for about 10 minutes
Meanwhile scrape off the outer then covering of the ginger into very thin slices.
Fry the fish until done and slightly brown about 15 minutes.
Remove it from the frying pan.
Now make the sauce in the foll way;
In remaining fat the garlic, the onion, and the ginger for about 2 minutes.
Add the vinegar, water, sugar, and the remaining salt and bring the mixture to the boiling point,
Add the fish to mixture and simmer for 4 to 5 minutes.

SPICED BEEF

Ingredients:
1 kilo beef cubes
1/2 tsp. turmeric
4 cup water
1 bay leaf
2 cup thick coconut cream
3 cloves garlic, crushed
4 stakes green onion, chopped
   salt and pepper to taste
   grated rind from 2 lemon
In a saucepan combine beef cubes and water and boil.
Simmer until beef is tender.
Add the rest of the ingredients and cook until very little
   liquid is left.
Season with salt and pepper.
 

STUFFED MEAT ROLL (Morcon)

Ingredients:
1 1/2 lbs. sirloin steak, cut 1/2 inch thick                  1/4 cup vinegar
2 garlic cloves minced                                             2 tomatoes, diced
3/4 tsp. freshly minced                                            2 hard-cooked eggs, sliced
1/2 lb. ham, cut julienne                                          1/2 cup chopped green olives
2 sausage sliced                                                     1 cup oil
1 bay leaf                                                               1 cup chopped onion
2 cup water                                                            2 tsp. salt
1 canned tomato sauce                                           2 tsp. seasoning
But the steak in 1 piece.
Pound as thin as possible between 2 sheets of waxed paper(or have butcher do it).
Marinate in vinegar mixed with the garlic pepper and seasoning for 30 min.
Drain reserving the marinate.
Place the steak on a flat surface; arrange the ham, sausage and eggs in successive rows.
Sprinkle the olives over all.
Roll up and tie securely with string.
Heat the oil in a deep skilled; brown the meat rolling it on all sides.
Poor the oil and add the onions, bay leaf, water tomato sauce, salt tomatoes and marinade.
Cover and cook 1 1/2 hours.
  

FISH FIESTA

Ingredients:
3/4 kilo fish                                                   1/8 oz. del monte tomato sauce
3 cup meat broth                                           1/4 kilo potatoes, quartered and tried
1/4 tsp. vetsin                                                 1/4 kilo cabbage, quartered
2 tsp. salt                                                       1 red pepper cut into strips
1 tsp. soy sauce                                             4 segments garlic, crushed
1 onion, chopped                                           1 egg, lightly beaten
2 tsp. white sugar                                           1/4 cup flour
1/2 cup oil
MARINATE:
2 tbsp. calamansi juice
1/4 tsp. pepper
2 tsp. salt
1/4 cup soy sauce
Fillet fish cut into chunks.
Marinade for at least two hours.
Dreg each in flour.
Fry in oil until golden brown. Set aside.
Saute garlic and onions.
Add fried fish fillets, tomato sauce and meat broth.
Season and simmer for five minutes. Add the vegetables.
Continue simmering until the vegetable are cooked.
Add beaten eggs stirring constantly until cooked. Serve hot.