Rellenong Bangus (Stuffed Milkfish) Recipe

Recipe Ingredients:
 1 large milkfish (bangus)
 1/4 kilogram ground pork
 1 bulb onion, minced
 3 cloves garlic, minced
 1 medium carrot, minced
 1/4 cup of chopped red bell pepper
 1 egg
 1 small pack of raisin
 50 grams of pickles
 1 teaspoon salt
 1 teaspoon ground black pepper
 Banana leaves for wrapping

Marinate:

 1/4 cup soy Sauce

 2 pcs calamansi

Recipe Cooking Procedure:

Preparation:
1. Remove the fish meat with the use of flexible stainless flat bar inserting it to an opening
cavity on fish neck (see illustration below). Carefully push the bar between the fish skin and
meat. Finally, break the spine at the base of the tail and then squeeze the meat out to the
opening cavity.

Note: If you find difficult to remove the flesh, some fish vendor offer free service of removing the
meat.

2. .Marinate the skin with the mixture of soy sauce and calamansi for at least half an hour.
3. Boil the bangus meat in 1 cup of water for 5 minutes. After which, remove the bones from
its meat.

Cooking Procedure:
1. Saute garlic and onion.
2. Add ground pork and milkfish meat. Seasoned with salt and pepper to taste. Stir fry for
about 3~5 minutes. Set aside until it cools down.

3. On a separate bowl, mix the sauteed pork and fish meat with carrot, raisin, pickle, bell
pepper, and beaten eggs.

4. Stuff the sautéed ingredient inside the fish.

5. Wrap the staffed bangus with banana leaves and tie it.
 6. Put cooking oil in a skillet and fry the stuffed bangus fish. Cook at least 5~7 minutes on each
side.
7. Serve with catsup

Cooking Tips:

Cooking Tips:
 You can also cooked the relleno inside an oven. If you do this no need to wrap the fish with
banana leaf but need to brush the fish skin with oil to keep it moist. Set your oven to 375
deg F (190 deg C) and cook for about 20~30 minutes or until the fish skin color turn dark
brown.
Tuna Lumpiang Shanghai Recipe
Tuna Lumpiang Shanghai Ingredients

1 cup potatoes, grated, in water

2 cloves garlic, finely chopped

1 cup carrot, grated

1 cup cabbage, shredded

2 cans canned tuna in water, drained

20 pieces lumpia wrapper

salt

oil, for sautéing

How to cook Tuna Lumpiang Shanghai

In a large nonstick frying pan over medium heat, heat about 2 tablespoons oil. Add drained
potatoes and sauté until cooked. Remove from heat, transfer potatoes to a bowl, and set aside.

In the same pan over medium heat, heat another tablespoon of oil. Add garlic and sauté until
softened. Season with a little salt. Add and quickly sauté carrots, then cabbage. Add in drained
tuna and flake. Return potatoes to the pan and stir to combine. Season with salt and ground
black pepper. Remove from heat, transfer to a bowl, and set aside to cool.

Meanwhile, make Garlic Mayo: In a bowl, mix 1 teaspoon granulated garlic powder, 1?2 cup
mayonnaise, 1 teaspoon soy sauce, and finely ground black pepper, to taste. Sprinkle with finely
chopped parsley. Set aside until ready to serve.
Tuna Sisig Recipe
Tuna Sisig Ingredients

1 tablespoon oil

2 teaspoons garlic, minced

1 small onion, minced

1/2 red bell pepper, minced

2 cans canned tuna in oil

1/2 tablespoon liquid seasoning

1/4 teaspoon black pepper

1/2 teaspoon brown sugar

1/2 chili pepper (siling pangsigang), minced

In a saute pan, heat oil and saute garlic, onion, bell pepper, and tuna.
Season liquid seasoning, black pepper, and brown sugar. 
 

Add chili peppers. Serve hot.

Easy Canned Tuna Pasta

Ingredients
 2 tablespoons olive oil
 2 large cloves garlic minced
 1 (5 ounce) can tuna, drained I prefer tuna packed in oil
 1 teaspoon lemon juice
 1 tablespoon  fresh parsley chopped
 Salt & pepper to taste
 4 ounces uncooked pasta (I used spaghetti)

Instructions
1. Boil a salted pot of water for your pasta and cook it al
dente according to package directions. Prep your other
ingredients while it cooks.
2. When the pasta is close to being ready, add the oil to a
small pan over medium heat. Once the oil is hot, add the
garlic and cook it for 30 seconds.
3. Stir in the tuna, lemon juice, and parsley. Let it heat
through. 
4. Once the pasta is done, add some of the pasta water (a
couple tablespoons) to the sauce and then drain the pasta
and toss with the sauce. Season with salt & pepper as
needed. Optional: serve pasta with freshly grated parmesan
cheese and lemon zest.