KINAMATISANG TAHONG

Ingredients:
1 kilo Fresh Mussles (Tahong)
2 tablespoon margarine
1 medium onion, diced,
2 cloves garlic, diced,
3 tomatoes, sliced
Pastis/Fish Sauce to taste
Dash of black pepper
Procedures:
1. In a large pan with water, boil the mussels until the shells open. Remove from heat.
2. Remove the shells and the hairy part of the mussels, then slice each mussel in half.
3. In a saucepan over medium heat, put the margarine until melted. Add the onions and
garlic and cook until transluscent. Add the tomatoes and continue cooking until the
tomatoes are soft, around 10 minutes.
4. Add the sliced mussels, season with patis and pepper. Remove from heat. Serve with
rice and enjoy.

BANGUS FLAKES OMELET

Ingredients:
4 eggs, beaten
1 whole fried or leftover bangus(milkfish), deboned and shredded into flakes
1 onion, minced
1/2 teaspoon grated ginger
3 tablespoons butter or margarine
2-3 tablespoons soy sauce or liquid seasoning
2 tablespoons oyster sauce
1 tablespoon cooking oil
salt and pepper to taste
2-3 pieces red chili(labuyo), chopped
1 tablespoon chopped spring onions(optional)
Procedures:
Part 1
1. In a separate bowl, beat the eggs and spring onions together until frothy. Set aside.
Part 2
1. In a pan, heat oil then saute ginger and onions until soft.
2. Add bangus flakes and red chili then stir cook for 3 minutes.
3. Add soy sauce, oyster sauce, salt and ground pepper then continue stirring for
another 2 minutes.
4. Remove from the pan and set aside.
Part 3
1. In a same pan, melt butter in a low heat then pour egg mixture.
2. Cook until slightly set then top bangus flakes.
3. Continue cooking until bottom is fully set then gently fold omelet over.
4. Drain on paper towel then transfer into serving plate then sprinkle with remaining
spring onions. Serve.

CHILI CRAB
Ingredients:
500 grams mud crabs, rinse
3 tablespoons vegetable oil
5 cloves garlic, chopped
3-4 fresh red chili(labuyo), chopped
1 raw egg, beaten
salt and pepper to taste
1 teaspoon chopped cilantro
Sauce:
1 cup water
4 tablespoon tomato ketchup
2 tablepoons sugar
1/2 teaspoon chili sauce
1 teaspoon cornflour
Procedures:
Part 1
1. In a bowl, combine sauce ingredients then stir until well blended.
Part 2
1. In a wok, heat oil then saute garlic and chili.
2. Add crabs then stir fry until shells color turns to red.
3. Add sauce then toss. Cover and simmer for 3 minutes.
4. Add beaten egg and stir. Squeeze lime juice then add seasoning according to taste.
Simmer for another 2 minutes or until almost thickens.
5. Transfer into serving plate then sprinkle with chopped cilantro.