PAKSIW ISDA Ingredients: 2 pieces fish (about half a pound each), cleaned and scales removed 1 knob ginger,

sliced and pounded 6 cloves garlic, skin removed 1/2 cup vinegar 1 cup water 1 medium onion, sliced 1 small bitter gourd, chopped (optional) 3 pieces finger chili 2 teaspoon salt 1 teaspoon whole peppercorn

Cooking procedure: 1. Heat a pan and cooking pot then pour-in vinegar and water. 2. Add salt and whole peppercorn then stir. Bring to a boil. 3. Arrange the fish in the pan along with the ginger, garlic, onion, bitter gourd, and finger chili. Cover and simmer in low to medium heat for 12 to 15 minutes. 4. Turn off the heat and transfer to a serving plate.

Prawn or Shrimp Sinigang

Ingredients: 1/2 kilo prawn or shrimp -- cut the sharp parts, wash and drain

1 cup kamias 1 medium red onion 2 medium tomatoes 1 long green pepper 1/2 cup each of 3 choice vegetables How-To: In a pot, boil the kamias in 3 cups of water. Mash the fruits against the side of the pot when cooked. Add onion, tomatoes, and pepper. Drop the prawns or shrimps. Boil until they turned red or dark orange. Add the vegetables and boil for 5 minutes. Serve hot with steamy rice.

SINIGANG LAPU2 1 k. medium size lapu lapu, fish head 1 medium size onion, quartered 2 medium size tomato, quartered 1 bundle kangkong leaves or any leafy vegetables 1 big bundle leeks or spring onion, cut into 2 length 2 tbsp. sampalok sinigang mix 4 pcs. siling haba

Cooking procedure: Ask the fish monger to cut fish head into serving pieces. Wash thoroughly the fish head, drain keep aside. In a large pot put 8-10 cups of water and bring to a boil, add in onion, tomato and sinigangmix and simmer for 3-5 minutes. Add fish head and simmer for 8-10 minutes or until fish head is just cooked. Season with salt to taste. Add in vegetables and siling haba, cook for 2-3 minutes. Then add leeks or spring onion and cook for another 1-2 minutes. Serve hot withpatis, kalamansi and sili dipping sauce.

Sinigang na Baka
Ingredients

2 tablespoons canola oil 1 large onion, chopped 2 cloves garlic, chopped 1 pound beef stew meat, cut into 1 inch cubes 1 quart water 2 large tomatoes, diced 1/2 pound fresh green beans, rinsed and trimmed 1/2 medium head bok choy, cut into 1 1/2 inch strips 1 head fresh broccoli, cut into bite size pieces 1 (1.41 ounce) package tamarind soup base

Directions
1. 2. Heat oil in medium stock pot. Saute onion and garlic until tender. Add beef to pot, and saute until browned. Pour in water. Bring to a boil, reduce heat, and simmer 20 to 30 minutes. Place tomatoes and green beans in pot, and continue to simmer for 10 minutes. Stir in bok choy, broccoli and tamarind soup mix. Simmer for an additional 10 minutes.