1-1/2 kg tahong (boiled (reserve 1/2 cup broth) and shells removed)

2 pc eggs (lightly beaten)

1/2 cup breadcrumbs
1 clove garlic (crushed)
1 grams (large) onion (chopped)
1/4 cup margarine
1 red and green peppers (cut into strips)
1 pouch tomato sauce 250 g
1/4 cup ketchup

Procedure:

1. Marinate tahong in 1 tbsp calamansi juice, 1/2 tsp iodized rock salt and 1/4 tsp
black pepper for 30 minutes.
2. Dip each piece in egg, and roll in bread crumbs. Deep-fry until golden brown. Set
aside.
3. Saut garlic and onions in margarine. Pour in tomato sauce, ketchup and tahong
broth.
4. Season with 1/2 tsp hot sauce, 1/2 tsp iodized fine salt and 1/4 tsp pepper.
Simmer for 5 minutes.
5. Stir in tahong and bell peppers. Simmer until cooked.

FISH LUMPIA

Ingredients:

1 kilo galunggong or any firm flesh fish

1/2 head garlic, crushed

1/2 head garlic, finely chopped

2 medium size onion, finely chopped
1 small size singkamas, finely diced
1 medium size potato, finely diced
1 medium size carrot, finely diced
1 bundle kinchay chopped
1 large size egg, beaten
3 tbsp soy sauce
salt and pepper
spring roll or lumpia wrappers
cooking oil

Procedure:

1. Remove and discard head, innards, fins and scales of fish, In a wok pour 2 cups of
water, add in crushed garlic and a tablespoon of salt bring to a boil. Add in fish a let
simmer for about 1 minute. Removed from wok, drain and let cool down. Discard the
poaching water.
2. Coarsely flake the fish meat and remove and discard fish bones, keep aside.
Using same wok saut garlic and onion until fragrant. Add in the flaked fish and stir
cook for 1-2 minutes. Stir carefully to avoid the fish from disintegration. Remove
from wok and place in a big mixing bowl, let cool down. Mix in all remaining filling
ingredients thoroughly. Season with salt and pepper to taste.
3. Place 1 tbsp. of filling on one side of wrapper and wrap tightly, secure wrapper by
lightly dabbing water on wrapper edge. In a wok deep frylumpia at medium to low
heat for 2-3 minutes or until wrapper turns to crunchy golden brown and the filling
is cooked. Serve with sweet and soursauce or Thai sweet chili sauce.
CRAB RELLENO RECIPE
Ingredients
500 grms crab (alimasag)

1 8g sachet MAGGI MAGIC SARAP

1 pc medium onion, minced
1 pc medium red bell pepper, small diced
1 pc small carrot, small diced
1 pc coconut, shred meat into strips
1 pc egg, beaten
cup coconut cream
3 cups vegetable oil, preheat for frying
3 tbsp all-purpose flour
2 cloves garlic, minced
Procedure:
1. Boil the crab until fully cooked, approximately 5mintues. After allowing them to
cool, gently flake the crab meat apart with a fork. Reserve the crab shells.
2. Combine the crab meat, onion, garlic, ginger, bell peppers, carrot, coconut meat,
coconut cream, flour and egg. Gently mix to fully combine.
3. Stuff the crab shells with the crabmeat mixture and set aside. Heat the oil in a
frying pan, then pan fry the stuffed crab shells for 2 to 3 minutes or until golden
brown.
4. Serve with atchara (pickled vegetables) or vinegar, if desired.