• 3-5 tbsp of oil
• 1 eggplant
• 1 bell pepper
• 1 potato
• 1 carrot
• 1 onion
• 6 cloves garlic
• 2 tomatoes
• 125 g crab meat
• 4 eggs
• 2 packets of quesillo
• sprigs of cilantro or wansoy
• patis
• pepper

Cooking Instructions:

1. Singe and burn the skins of the eggplant and bell pepper. Remove the skin, discard and roughly chop the flesh.
2. Cut the potato and carrots into ¼-inch cubes, parboil for 5 minutes, drain completely. Roughly chop the onion, garlic and tomato.
3. Beat the eggs. In a skillet, sauté the onion, garlic, and tomatoes in hot oil. After about 3 minutes, add the cubed potatoes and carrots. Continue cooking until the potatoes turn brown on the edges, then include the chopped eggplant, bell pepper and crab meat into the mix.
4. Season with patis and pepper. Cook for another 5 minutes while gently turning. Distribute the mixture evenly in the pan and create some holes and air pockets for the egg to settle.
5. Pour the egg into the pan and gently distribute the beaten egg around the pan before it sets. Lower the flame to half, so the egg doesn’t cook very fast and burn.
6. Turn on the top grill of your oven to high. Make sure to leave the door of your oven open.
7. Slice the quesillo in four parts and distribute around the top of the egg. Garnish with cilantro or wansoy and crack some fresh pepper.
8. Place in the grill until the eggs are set and the quesillo slightly melts. Serve with rice or pandesal Alternatively, you can use oyster, ground beef or any vegetables of your choice.

Notes on Torta:

Traditionally cooked in an unglaced terra cotta bibingkahan, this recipe can be cooked in an iron skillet or a teflon treated pan. Just make sure that your stove-top cookware can also be used inside the oven.

The post Tortang Alimasag Recipe appeared first on Kusina Master Recipes.

• 1 kilo tahong, cleaned
• 1 tbsp oil
• 1 thumb-size ginger
• 2 cloves garlic
• 1 red onion, sliced
• salt to taste
• 1 cup water

Cooking Instructions:

1. In a pot, saute ginger, garlic and onion in hot oil.
2. Then add the tahong and salt.
3. Add water and cook until all the mussels open.
4. Serve hot with rice.

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The post Halabos na Tahong Recipe appeared first on Kusina Master Recipes.

• 3 pcs (700 g) large tilapia, filleted (reserve bones and heads)
• 1/2 cup all-purpose flour
• 1/2 cup DEL MONTE Instant Marinade Beef Steak and Tapa
• 8 cloves garlic, crushed and fried until brown
• 1 stalk green onion, chopped

Cooking Instructions:

1. MARINATE fish including bones and heads in DEL MONTE Marinade for 30 minutes.
2. Drain, but reserve marinade.
3. COAT fish including bones, with flour and deep-fry each piece until golden brown.
4. Return fish fillet to the bone to make into whole fish.
5. Arrange on a platter. Set aside.
6. SIMMER marinade for 2 minutes.
7. Pour over fish.
8. Top with garlic and green onions.

Source: http://pinoycooking-tips.blogspot.com/

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The post Filipino Style Tilapia Steak Recipe appeared first on Kusina Master Recipes.

• 1 kilo fresh large Tahongs or Mussels.
• 1/2 cup butter. (don’t use margarine, not good for your health).
• 6 cloves garlic, minced.
• 1/2 cup grated cheddar cheese.
• 1/4 cup bread crumbs

Cooking Instructions:

1. Soak the Mussels/Tahong with water for at least an hour to get rid of the dirt inside the shell. Then drain it and place it on a pan with no water, cover and cook over moderate heat. When shells opens up, drain it and remove the top shell.
2.  Melt the butter then add minced garlic. Stir for few minutes. Brush each Mussels/Tahong meat with the mixture, top with grated cheese and cover with bread crumbs.
3. Arrange Mussels/Tahong on a baking sheet. Bake in pre-heated oven with a low heat (250F). Bake it for 10 – 15 minutes.

Image: panlasangpinoy.com

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The post Baked Tahong Recipe appeared first on Kusina Master Recipes.

• 1 and 1/3 cups cooked and flaked bangus (Milk Fish)
• 1/2 cup green onions, chopped
• 2 medium tomatoes, chopped
• 1 medium onion, chopped
• 1 and 1/2 cups sotanghon noodles, cut up and softened in water
• Patis
• Pepper
• lumpia wrappers

Sauce:

• 1/2 cup sugar
• 1/2 cup water
• 1/4 cup vinegar
• 1/2 teaspoon salt
• 1 clove garlic, chopped
• 1 – 2 pieces siling Labuyo, chopped
• 1/4 cup grated carrots

Cooking Instructions:

1. In a saucepan, put bangus and enough water to cover. Simmer till fish is cooked. Remove from pan and cool. Flake fish and pick out bones.
2. In another pan, heat 2 tablespoons cooking oil. Saute garlic onions and tomatoes. When vegetables are soft, add bangus. Season with patis and pepper.
3. Drain sotanghon and add to bangus. Cook till noodles are transparent. Add green onions.
4. Cool the filling and wrap in lumpia wrappers. Fry in hot oil till golden brown.
5. In a small saucepan, combine sugar and water. Cook over medium heat until syrupy.
6. Remove from heat and add the remaining ingredients. Makes 8 portions.

Image: bakeitcookiteatit.wordpress.com

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The post Lumpiang Bangus Recipe appeared first on Kusina Master Recipes.

• 4 (4 ounce) fillets tilapia
• 2 teaspoons butter
• 1/4 teaspoon Old Bay Seasoning TM, or to taste
• 1/2 teaspoon garlic salt, or to taste
• 1 lemon, sliced
• 1 (16 ounce) package frozen cauliflower with broccoli and red pepper

Cooking Instructions:

1. Preheat the oven to 375 degrees F (190 degrees F). Grease a 9×13 inch baking dish.
2. Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with Old Bay seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper.
3. Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.

Image: atasteofkoko.com

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The post Baked Tilapia Recipe appeared first on Kusina Master Recipes.

• 1 lb of bacon (thin sliced)
• 1 lb. shrimp
• fresh jalapeno sliced

Cooking Instructions:

1. Clean and devein all the shrimp.
2. Cut the bacon in half.
3. Lay one slice of jalapeno in the center of the bacon top with a shrimp, fold bacon over shrimp and put on foil wrapped cookie sheet seam side down.
4. Turn broiler on and set pan on second level from the top.
5. Broil until just starting to brown, check often.
6. Turn oven to 400 and move pan to bottom and cook for about 5 minutes more to help brown the bottom.

Source: nobullrecipes.com

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The post Shrimp Wrapped in Bacon Recipe appeared first on Kusina Master Recipes.

• 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

Cooking Instructions:

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. Sauté garlic and onions in margarine. Pour in tomato sauce, ketchup and tahong broth. Season with 1/2 tsp hot sauce, 1/2 tsp iodized fine salt and 1/4 tsp pepper. Simmer for 5 minutes.
4. Stir in tahong and bell peppers. Simmer until cooked.

Source: filipinofoodsrecipes.com

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The post Breaded Tahong Estofado Recipe appeared first on Kusina Master Recipes.

• 2 pounds large to jumbo shrimp
• lemon pepper salt to taste
• 1 16 ounce package spring roll wrappers
• 1 egg white, beaten
• 1 quart vegetable oil for frying
• sweet chili sauce for dipping

Cooking Instructions:

1. Prepare the shrimp by shelling all but the tail and deveining each one.
2. Mix the shrimp with enough lemon pepper salt in a bowl until well coated with seasoning.
3. Pull a wrapper off the stack and place the wrapper on a work surface.
4. Place one piece of shrimp in the middle of the wrapper. Roll the wrapper tightly around the shrimp and seal the edges with egg white.
5. Repeat making rolls with the remaining wrappers and filling.
6. Heat the oil in a heavy pan or deep fryer to 375 degrees.
7. Deep-fry lumpias, careful not to overcrowd the pan, until the rolls float and turn golden brown, about 3 minutes.
8. Remove and place on a rack or pan with paper towel to help drain some of the oil. Serve hot with sweet chili sauce.

Source: mamasrecipesandafew.wordpress.com

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The post Shrimp Lumpia Recipe appeared first on Kusina Master Recipes.

• 1 whole milkfish (bangus), cleaned & sliced daing-style (butterfly cut)
• cooking oil for frying

For the Marinade:

• 3/4 cup vinegar
• 1- 1 1/2 tsp salt
• 1 head garlic, crushed

Cooking Instructions:

1. In a bowl, combine the Marinade ingredients; stir until well blended and the salt is dissolved. Set aside.
2. Open up the whole fish, if using into like a book and place skin side-up in a large dish. Pour over the Marinade and let marinate overnight in there refrigerator.
3. Heat oil in a large skillet over medium heat. Fry the fish for 15 minutes on each side, or until golden brown. Drain on a paper towel.
4. Serve hot with hot steamed rice, and Vinegar Garlic Sauce.

Source: lutuingbahay.blogspot.com

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The post Special Daing na Bangus Recipe appeared first on Kusina Master Recipes.