TOMATO-MANGO DELIGHT

2 cans (24 cl each) Sweetened Mango Juice, chilled
1 can (19 cl) Pure tomato juice, chilled
crushed ice

1. Freeze contents of 1 can Sweetened Mango in an ice cube tray.
2. Combine all ingredients in a blender. Blend until slushy.
3. Pour into glasses with crushed ice, Serve immediately.

FRUITY BUKO (COCONUT) LYCHEE SORBET

1 can (439 g) Fruit Cocktail, drained and coarsely chopped
1/2 can (282.5 g) lychee in syrup, drained and sliced (reserve syrup)
1 pc buko, shredded (reserve buko juice)
1 1/2 tbsp sugar

1. Combine all ingredients including reserved juice and syrup. Freeze in a large container.
2. When semi-frozen (after about 6 hours), blend or mash with a fork. Freeze again.

Crunchy Fish Fillet

Tilapia, filleted, (set aside bone and head)
1/2 c flour
ground pepper
iodized salt
fresh onion, chopped
2 tbsp vinegar
1 tbsp soy sauce
sugar to taste
cooking oil

1. Fillet the tilapia fish from neck to tail. Slice into strips.
2. Season the flour with iodized salt and ground pepper. Put in a plastic container.
3. Put the fish fillets in the container and shake it until the fish is evenly covered with flour.
4. Put the bone of the fish also in the container (Bone still attached to the head)
5. Pre heat the cooking oil. When heated enough, fry the fillets and the fish bone with the head.
6. Prepare the dip/sauce. Mix the vinegar, soy sauce, sugar, salt, and ground pepper.
7. Serve and enjoy its crispness.

EASY HEALTHY RECIPES

Yogurt Sip

1 10-oz. package frozen peach slices
1 c plain yogurt
1/4 c light rum
a tbsp honey
ground nutmeg

Let peaches stand at room temp for 10 minutes, Combine yogurt and rum and honey in a blender container. Add peaches and syrup. Cover. Blend until smooth. Pour int glasses topped with nutmeg. Makes 5 servings. Yummy!


Bahay Kubo Traditional Recipe

squash, cut into cubes
egg plants, cut into slices
ampalaya, cut into slices
okra, halved
ginger, sliced
onion, sliced
garlic, crushed

Saute ginger, onion, and garlic in cooking oil. Stir in the vegetables. Add a dash of salt. Voila!

Delicious Summer Fish Recipes

Stuffed Milk Fish ( Rellenong Bangus )

1 large sized bangus ( milkfish )
1 onion, chopped finely
4 cloves garlic, minced
1 small sized carrot, small cubes
1 box raisins ( optional )
2 tomatoes, chopped
1 raw egg, large
1 tsp. Vetsin ( monosodium glutamate )
1 tsp. Salt
½ tsp. Worcestershire sauce
1 green bell pepper, chopped finely
2 tbsp. Flour
cooking oil for frying

• Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding.

• Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck.

• Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish.

• If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.

• Marinate skin and head of fish with soy sauce and calamansi ( lime ) juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.

• Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins.

• Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or in aluminum foil. Fry. Cool before slicing.

• Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.

Aquatic
Filipino Recipe - salt water and fresh water fish
recipe, crustacean, shellfish filipino recipes.

Grilled Tilapia In Banana Leaves

3 tilapia, scaled and cleaned
2 tbsps Lea & Perrins Lemon and Dill 5-minute Marinade
1 tsp rock salt
1 chopped red chili
1 sliced onion
1 tsp chopped ginger
3 sliced kamias
1/2 tsp pepper
3 quartered tomatoes
1/2 tsp salt
3 tbsps Lea & Perrins Worcestershire Sauce
banana leaves

• Season fish with salt. Place each fish in three layers of banana leaves.
• Top each fish with slices of onion, kamias and tomatoes.
• In a bowl, mix Lea & Perrins Worcestershire Sauce and Lea & Perrins Lemon and Dill 5-minute Marinade, chili, ginger, salt and pepper.
• Pour Lea & Perrins Worcestershire Sauce mixture over each fish and fold banana leaves to wrap fish.
• Cook over hot charcoal for 15 minutes. Serves 3.

Source

Summer Delicious and Esay to prepare Appetizers

Summer Flavorful and Crispy Nachos

2 c. crackers, tortilla chips, corn chips, or melba toasts
2 tbsp. canned or fresh green chili peppers (rinsed, seeded, and chopped)
1/2 c. sliced olives
1/2 c sliced mushroom
1/2 c cooked bacon pieces
1/2 c tiny shrimps
1 c shredded cheddar, Swiss, or mozzarella cheese

Preheat broiler. Place a single layer of crackers or chips on baking sheet. Top with your choice of bite-size toppers. Sprinkle cheese over all. Heat until cheese melts. Slide onto serving platter. Serve hot.

Spicy Sausage Bites

2 8-oz packages sausage
1 15.5 oz meatless spaghetti sauce
1 tbsp brown sugar
1 tbsp vinegar
1 1/2 tsp Italian or Mexican Seasoning Mix
1 6-oz can whole mushrooms, drained

Cut sausages crosswise into thirds. Add spaghetti sauce, brown sugar, vinegar, and Italian or Mexican Seasoning Mix. Stir in drained mushrooms. Bring to boil. Simmer while covered for about 5 minutes. Turn into fondue pot; place over fondue burner. Serve warm with wooden picks.

Summer Barbecue Recipes

Spare Ribs Summer Barbecue

• 2 1/2 pound spare ribs
  
• 2 (18 ounce) bottles barbeque sauce
• 1 onion, quartered
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

  How to barbecue this:
  

• Place spareribs in a large pot with barbeque sauce, onion, salt, and pepper. Pour in enough water to cover. Bring to a low boil, and cook approximately 30 minutes.
• Preheat grill for high heat. Traditional grillers using charcoals are the best.
• Remove spareribs from the stock pot, and place on the prepared grill. Use the barbeque sauce in the saucepan to baste ribs while cooking. Grill ribs, basting and turning frequently, for 20 minutes, or until nicely browned.Enjoy this delicious and mouth-watering b-b-q.