SHRIMP BALLS

INGREDIENTS:
1/2 kilo fresh alamang
1 tablespoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 eggs, slightly beaten
1/3 cup finely chopped green
onions
2 teaspoons finely chopped
siling labuyo (optional)
oil for frying
Sweet and Sour Sauce:
1/4 cup vinegar
1/2 cup sugar

SIOMAI

1 1/2 tablespoons soy sauce

1/3 cup catsup
1 cup water
3 tablespoons oil
1/2 cup sliced carrots
1/2 cup diced carrots red bell
pepper
1 thumb-size ginger, cut into
strips
1/4 cups sliced sweet pickles
3 stalks leeks, cut into 1 inch
pieces
2 tablespoons cornstarch
dissolved in 2 tablespoons
water

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DIRECTIONS:
Wash and clean alamang. Drain very well then add the rest of
the ingredients. Heat oil in a saucepan. Shape the shrimp
mixture into balls then drop into the hot oil. Fry until brown.
Prepare Sauce: Combine vinegar, sugar, soy sauce, catsup and
water. In a saucepan, heat oil and stir-fry vegetables for 2
minutes. Pour in vinegar mixture. Boil for 1 minute then
thicken with dissolved cornstarch. Season to taste. Serve with
shrimp balls.

INGREDIENTS:
1 cup chopped shrimps
1/4 cup ground pork
1 cup chopped singkamas
1/4 cup chopped green
onions
1 onion, finely chopped,

1egg, beaten
1 teaspoon soy sauce
salt and pepper to taste
1 pack siomai wrapper
oil for brushing

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DIRECTIONS:
In a bowl, combine all ingredients except siomai wrapper and
oil. Blend well. Separate wrappers then put 2 tablespoons of
the filling into each wrapper. Form into bonnet-like shapes.
Transfer to a lightly greased steamer then brush tops with oil.
Steam for about 30 minutes or until done. Serve with a
dipping sauce of
Kalamansi and soy sauce.

STUFFED HAM ROLLS

ON

LETTUCE
INGREDIENTS:

INGREDIENTS:

1/4 cup walnuts (or any

16 slices sweet ham
other nuts), chopped
16 slices bacon, cooked and
1/2 cup mayonnaise
crumbled
1/2 tsp. Each salt & pepper
1 apple, peeled, cored &
1 can asparagus tips or
chopped
spears
1/4 cup celery, chopped

1 can (184 gms.) Tuna

Paksiw
6 pcs. large tomatoes
margarine

soda crackers, crushed

lettuce

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DIRECTIONS:

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DIRECTIONS:
In a small bowl mix apple, walnuts and celery, mayonnaise,
bacon, salt & pepper. Put a slice of ham on a chopping board.
Divide apple stuffing into 16 portions. Put a piece of asparagus
and apple mixture on top of ham and roll tightly. Put each roll,
opening side under, on a bed of lettuce with sliced tomato
ring.
Refrigerate until ready to serve as appetizer, cover with plastic
wrap to keep it moist.

TUNA APPETIZER IN
TOMATO CUPS

Slice top of tomatoes. Scoop out flesh and seeds. Divide tuna
into 6 portions, put into tomato shells.
Top each with a tablespoon of crushed crackers. Dot with a
teaspoon of margarine.
Bake at 350F for 5 to 7 minutes. Serve in lettuce-lined
individual appetizer plates with small forks. Serves 6.