Rellenong Bangus (Stuffed Milk Fish)

Ingredients:

1 big bangus (milkfish)
3 cloves of garlic, minced
1 onion chopped
2 tomatoes, diced
1 egg
1/4 cup lemon juice
1 small carrot, finely chopped
1/4 cup soy sauce
4 tablespoons of cooking oil
ham, finely chopped
raisins
cooked peas
salt and pepper to taste

Directions:

1. Scale and remove the intestines of the bangus.
2. With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.
3. Marinate the head and skin in lemon juice, soy sauce and pepper.
4. Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.
5. Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
6. Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
7. Add a beaten egg to the sauté and mix well.
8. Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
9. Fry in oil until golden brown.
10. Slice slightly diagonal (1 1/2 inch thick) and serve.

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Kare Kare

Ingredients:

    3 lbs oxtail (cut in 2 inch slices)
    1 small banana flower bud (sliced)
    1 bundle of pechay or bok choy
    1 bundle of string beans (cut into 2 inch slices)
    4 pcs eggplants (sliced)
    1 cup ground peanuts
    1/2 cup peanut butter
    1/2 cup shrimp paste
    34 Ounces water (about 1 Liter)
    1/2 cup annatto seeds (soaked in a cup of water)
    1/2 cup toasted ground rice
    1 tbsp garlic, minced
    1 large onion, chopped
    salt and pepper

Directions:

1. In a large pot, bring the water to a boil
2. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a pressure cooker)
3. Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes
4. Add the toasted ground rice and simmer for 5 minutes
5. On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes
6. Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)
7. Add salt and pepper to taste
8. Serve hot with shrimp paste. Enjoy!

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Peruvian Fish Ceviche

Ingredients:

    1 1/4 pounds fish fillets (sea bass, sole, or flounder), cut on the bias into 1-inch dice
    1 quart water, boiled and chilled
    1 red onion, cut in 1/2 lengthwise and sliced thin
    1 aji amarillo, rib and seeds removed, diced
    1 clove garlic
    Salt and pepper
    1/4 cup fresh lime juice
    1/4 cup fresh lemon juice
    2 teaspoons finely chopped cilantro leaves
    2 ears corn, cut in 1/2
    1 sweet potato, sliced 1/4-inch thick
    2 tablespoons canola oil
    1 head butter lettuce
    Japanese seaweed, for garnish

Directions:

1. Have grill per-greased and preheated to medium-high.
2. Place fish in a non-reactive bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water.
3. Add onions to remaining chilled water and let soak.
4. Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a paste.
5. Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 10 minutes.
6. Brush corn and sweet potato slices with oil and place on grill. Cook about 10 minutes.
7. When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed, if desired.

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Chicken Stew (Seco de pollo)

Ingredients:

6 lbs of assorted chicken pieces
6 tbs canola oil
2 red onions, quartered
½ red onion, minced for refrito
10 whole garlic gloves plus 4 minced garlic cloves
2 tsp ground achiote or annatto
4 cups of beer
8 tomatoes, quartered
3 bell peppers, quartered
1 hot pepper (jalapeno or serrano)
1 bunch cilantro, reserve some to add at the end
1 bunch parsley, reserve some to add at the end
1 tsp oregano
2 tsp cumin
Salt and pepper to taste
Sides
Arroz amarillo or yellow rice
Fried ripe plantains
Whole potatoes sauteed in butter
Avocado slices
Pickled radish salad or any other small salad

Directions:

1. Blend the beer, quartered onions, whole garlic cloves, tomatoes, bell peppers, hot pepper, cilantro, parsley, oregano and cumin to obtain a smooth puree.
2. In a large saucepan or soup pot heat the oil over medium heat to prepare a refrito or sofrito, add the minced red onion, minced garlic and achiote, cook for 2 minutes.
3. Add the chicken and brown lightly on each side, add the blended puree mix, and cook on low heat until the chicken is very tender and the sauce has thickened, about 2 ½ hours.
4. Add salt and pepper to taste.
5. Add the remaining cilantro and parsley.
6. Serve with arroz amarillo or yellow rice and fried ripe plantains. Can also be served with avocado slices, whole potatoes sauteed in butter and a small salad.

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