Clam soup ( Sinabawan nga tuway)

This variety of sea shell is one of the bests for soups, in Mindanao region this is called Tuway. The meat is succulent and the soup is irresistible. "Higop na!" .

Ingredients:
1/2 kilo clams
1 cup horse radish (malunggay)
1 onion
1 tomato
1 1/2 cup water
salt and pepper to taste

Procedure:
1. In a pot put the water, onion and tomato then bring to a boil, when boiling add the clams and boil for 2 minutes or until the shells opened.
2. Add the horse radish, salt and pepper to taste then simmer for a minute and turn off the heat.
3. Serve it hot and enjoy.

Halabos na Alimango

Halabos is a cooking method in the Philippines wherein you cook the base ingredients with its own juice. This cooking procedure mostly applies to shrimps and crabs because these seafoods do not require a lot of time and soup in cooking.

Ingredients:
1 kilo crab ( washed well)
1/2 teaspoon salt
3 cloves garlic

Crab

Procedure:
1. Put the crabs in a pan together with the salt and garlic.
2. Cook over medium heat until the natural juice comes out, stirring occasionally until done.
3. Serve hot .

Adobong Bangus

Tired of the usual milkfish paksiw? Try this milkfish adobo recipe and enjoy a delicious meal.


Ingredients:
1 big milkfish ( cleaned and sliced)
1/2 cup vinegar
1/4 cup soy sauce
2 basil leaves/laurel
1/4 teaspoon black pepper
2 cloves garlic
1/2 teaspoon ginger strips
1 small onion


Procedure:
1. Saute the garlic, ginger and onion then add the fish and all the ingredients then bring to a boil, once boiling, let simmer over low heat until the fish is fully cooked.

2. Serve it hot.

Ginisang Fresh Alamang

This is not my favorite viand to eat, but this one, I was not able to resist. The natural flavor of a very fresh alamang captured my taste buds. I want to have it again. :-).


Ingredients:
1/4 kilo fresh alamang
1 big tomato (diced)
1 onion (diced)
2 cloves garlic
1 small bell pepper (diced)
2 stalks spring onion
salt and pepper to taste

Procedure:
1. Saute the garlic, onion and tomato then add the fresh uyap and continue to sauté until half cooked.

2. Add the bell pepper, salt and pepper then stir until done.
3. Sprinkle with spring onion then serve it hot.

Mely's Kitchen Pancit Canton

My favorite noodles recipe of all time.  I garnish it with hard boiled egg, stir fried shrimps and serve it to a VIP :-). She said it's so delicious.

Ingredients for 6 servings:
1/2 kilo Pancit Canton
1 carrot ( strips)
1/2 kilo cabbage
1/4 kilo squid balls ( sliced)
2 tablespoons soy sauce
4 cups water
1/4 kilo pork
2 cloves garlic
1 small  onion
salt and pepper to taste


Procedure:
1. Saute the garlic and onion then add the pork and saute until brownish, add the squid balls and stir until it is also brownish.
2. Add the soy sauce and water then bring to a boil, simmer for  a minute then add the carrots and cabbage, simmer for a minute.
3. Add the pancit canton, stir well to mix evenly, add with salt and pepper to taste, stir until the pancit canton is cooked and turn off the heat.
4. Serve it hot with a smile :-).

Minatamis na Langka

Do you have some ripe jackfruit and you can not eat it all? This aromatic and sweet candied jackfruit is perfect to be cooked for the whole family specially this weekend. Have fun cooking.

Ingredients:
1 kilo jackfruit meat ( seeds removed)
1 cup brown sugar (add if needed)
1 cup water

Ripe Jackfruit

Procedure:
1. In a medium heat melt the sugar then add the water and jackfruit , mix well to distribute the sugar evenly, cover and simmer while stirring occasionally until you reached the consistency of a good candied jackfruit.

3. When it is done allow to cool and serve it as a dessert or a sandwich spread. Yummy!

2.

Shrimp and Tuna Omelette

Simple and easy to make yet so yummy, I cooked this with my nephews and nieces and we all loved it.

Ingredients for 10 servings:
8 beaten eggs
1/4 kilo shrimps ( de-shelled and cleaned)
1 can tuna flakes ( drained)
1 small onion (minced)
1 tomato ( diced)
salt and pepper to taste

Procedure:
1. Saute the onion and tomato then add the shrimps and continue to saute for a minute, add the tuna flakes, salt and pepper then simmer until cooked. Set aside.
2. Heat the pan with oil, pour in the beaten eggs then add the sauteed mixture and continue cooking until the omelette is done.
3. Serve it hot and do not forget to smile big :-).