Lemon Garlic Butter Shrimp

Ingredients
 1/3 cup butter, divided
 4 cloves garlic, minced (or 1
tablespoon)
 1 3/4 pounds (800 g) shrimp (or
prawns), peeled and deveined, tails
intact
 Kosher salt and freshly ground
black pepper, to taste
 Juice of half a lemon (about 2
tablespoons -- add more if desired)
 2 tablespoons water
 Fresh chopped parsley, to garnish

Instructions
1. Melt 2 tablespoon butter in a large skillet over medium-high heat. Add
the garlic and cook until fragrant (about 1 minute).
2. Fry shrimp and add salt and pepper, to your taste. Cook 2 minutes on
one side, while stirring occasionally. Flip and cook 2 minutes on the
other side until JUST beginning to turn pink.
3. Add in the remaining butter, lemon juice and water. Cook, while
stirring, until the butter melts and the shrimp have cooked through
(do not over cook them). Take off heat. Taste test, and add more
lemon juice, salt or pepper, if needed to suit your tastes.
4. Garnish with fresh chopped parsley and serve over rice or pasta.
 Grilled Stuffed Squid (inihaw na pusit)

Ingredients
 2 large squid cleaned
 2 medium ripe tomato sliced into small
cubes
 2 medium yellow onion sliced into
small cubes
 2 thumbs ginger minced
 2 tablespoons mirin
 3 tablespoons soy sauce
 4 tablespoons annatto oil
 1 bunch scallions
 1 lime or 2 pieces calamansi
 1 teaspoon salt
 1/4 teaspoon ground black pepper

Instructions
1. Arrange squid in a bowl. Add soy sauce, mirin, and lime. Marinate for 12
minutes.
2. Combine onion, tomato, ginger, salt, and ground black pepper in a bowl.
3. Stuff the marinated squid with scallions and onion mixture. Secure the head of
the squid using a toothpick to prevent it from falling off.
4. Heat the grill and start to grill one side of the squid. Brush annatto oil on top of
the squid. Continue to grill for 2 minutes.
5. Turn the squid over to grill the opposite side. Brush annatto oil on top. Continue
to grill for another 2 minutes. Note: Flip the squid every 2 to 3 minutes until it
gets fully cooked. Do not overcook squid as the texture will be tough and
rubberlike.
6. Transfer to a serving plate. Serve with a dipping sauce composed of chopped
onion, tomato, soy sauce, and vinegar.
7. Share and enjoy!
 Chili Crab with String Beans
Ingredients
 6 pieces crab alimasag or
alimango, cut in half
 8 pieces snake beans sitaw, cut
in 2-inch length
 1 knob ginger minced
 6 cloves garlic crushed and
minced
 1 medium onion minced
 5 pieces chili pepper
 1-piece egg beaten
 2 tablespoons cornstarch
 1/4 cup tomato ketchup
 1 cup chicken broth
 1 teaspoon soy sauce
 3 tablespoons cooking oil
 Salt and pepper to taste

I
Instructions
1. Combine chicken broth, soy sauce, ketchup, and cornstarch in a bowl. Stir to
mix. Set aside.
2. Heat the oil in a wok or large pan. Once the oil gets hot, sauté the garlic, onion,
and ginger.
3. Once the onion gets soft, add the chili and snake beans. Stir fry in high heat for
2 to 3 minutes.
4. Add the crab. Continue to stir fry for 5 minutes.
5. Sprinkle salt and ground black pepper. Pour-in the chicken broth mixture and
then toss to coat. Cook for 1 minute.
6. Pour the beaten egg and stir fry for 3 minutes.
7. Transfer to a serving plate. Serve with warm white rice.
8. Share and enjoy!
 Tuna Jaw Sinigang
Ingredients
 3 lbs. tuna jaw sliced
 15 to 20 pieces young tamarind
 4 long green peppers siling
pansigang
 1 large yellow onion wedged
 1 small daikon radish labanos,
sliced into thin pieces
 1 bunch mustard greens
 2 medium tomato wedged
 ¼ cup yellow miso paste
 3 tablespoons fish sauce patis
 8 cups water

Instructions
1. Boil the water in a large soup pot. Add the tamarind. Cover and continue to boil
for 30 minutes. Remove the tamarind from the water using a kitchen strainer.
Let the tamarind cool down and put it on a sturdy sieve. Position the sieve over
the pot and then extract the tamarind juice out by placing a spoon on top of the
tamarind. Push it against the sieve. Discard the pulp. The water should still be
boiling at this point.
2. Add tomatoes, onion, and miso paste. Cover and boil for 15 minutes.
3. Gently slide-in the tuna jaw slices. Cook for 20 minutes.
4. Add the peppers and daikon radish. Cover and continue to cook for another 10
minutes.
5. Add the mustard greens and pour the fish sauce on the pot. Stir. Cook for 8
minutes.
6. Transfer to a serving bowl. Serve with rice along with a small bowl of f ish sauce
and red pepper flakes on the side.
7. Share and enjoy!
 Relyenong Tahong (Stuffed Mussels)
Ingredients
 1 lb. ground pork
 16 to 20 pieces mussels cleaned
and other shell removed
 1/2 teaspoon onion powder
 1 teaspoon garlic powder
 6 strips bacon chopped
 2 tablespoons chopped parsley
 1/2 cup shredded sharp cheddar
cheese
 1 egg
 1/2 teaspoon salt
 1 /4 teaspoon ground black
pepper

Instructions
1. In a mixing bowl, combine all the ingredients. Mix well until everything is
blended.
2. Scoop around 1 to 1 1/2 tablespoons of mixture and stuff it into the mussels. Do
this step until all the mussels have stuffing’s.
3. Arrange the stuffed mussels on a baking tray.
4. Preheat oven to 370F.
5. Place the tray with stuffed mussels in the oven. Bake for 30 to 40 minutes.
6. Remove from the oven and arrange in a serving plate.
7. Serve with banana ketchup.
8. Share and enjoy!
 Grilled Lemon-Garlic Salmon

Ingredients

 2 garlic cloves, minced

 2 teaspoons grated lemon peel
 1/2 teaspoon salt
 1/2 teaspoon minced fresh
rosemary
 1/2 teaspoon pepper
 4 salmon fillets (6 ounces each)

Directions

 In a small bowl, mix the first five ingredients; rub over fillets. Let stand 15 minutes.
Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack
to coat lightly.

 Place salmon on grill rack, skin side up. Grill, covered, over medium heat or broil 4
in. from heat 4 minutes. Turn; grill 3-6 minutes longer or until fish just begins to
flake easily with a fork.
 Baked Parmesan Fish

Ingredients
 1/3 cup grated Parmesan cheese
 2 tablespoons all-purpose flour
 1/2 teaspoon paprika
 1/4 teaspoon salt
 1/8 teaspoon pepper
 1 egg
 2 tablespoons milk
 4 orange roughy or catfish fillets (4 ounces
each)

Directions
 In a shallow bowl, combine the cheese, flour, paprika, salt and pepper. In
another shallow bowl, beat egg and milk. Dip fish fillets into egg mixture,
then coat with the cheese mixture.

 Arrange in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for
25-30 minutes or until fish flakes easily with a fork.

Nutrition Facts
1 each: 154 calories, 5g fat (2g saturated fat), 83mg cholesterol, 382mg sodium,
4g carbohydrate (0 sugars, 0 fiber), 22g protein.

Diabetic Exchanges: 3 lean meat.