1 kg(2lb)medium prawns, peeled(heads, tails and shells discarded)
Juice of 3-4 calamansi
60 ml(1/4 cup) olive oil
Cloves of 1 whole head of garlic, peeled and crushed
Dash Tabasco(or other hot pepper sauce)
Salt and pepper to taste
Parsley, to garnish(optional)
Sliced green chili, to garnish(optional)
Procedure:
1. Marinate peeled prawns in calamansi juice for about 30 minutes.
2. Heat oil in frying pan or work saute garlic until almost brown. Add prawns and stir-fry until fully cooked, about 2 to 3 minutes. Do not overcooked.
3. Seaoson with hot pepper sauce and salt and pepper to taste. Transfer prawns to a serving dish together with the garlic. If desired, garnish with parsley and chili. Serve an apetizer, as a first course or as pulutan with drinks.
1. Grill eggplants over medium heat until tender, about 15 minutes. Peel and, using the back of a spoon or fork, mash eggplants finely. Sprinkle with calamansi juice and let stand a few minutes.
2. In a small bowl, combine garlic and vinegar. Pour over the mashed eggplants. Season with salt and pepper. Mix well. If desired, garnish with tomato and spring onions for added color.
3. Serve as relish for Pochero, and fried or steamed fish.
Calamansi is a small walnut-sized green to yellow-green fruit with an aromatic citrus flavor. Calamansi makes a delicious fresh juice and adds its lively accent to many foods, from noodles to desserts.
Beancurd is known as tokwa in Tagalog. Rich in protein, it can be steamed or deep-fried, pickled or fermented. Soft white tokwa is steamed or added to soups; hard squares of tokwa are deep-fried; small cubes of dried beancurd are added to slow cooked dishes. Red or white fermented tokwa, sold in jars, is used as a seasoning.
Capsicum, also known as bell peppers, are often used in fresh salad and spanish-style dishes or stews.
Cornflour or cornstarch is a fine white powder often used as a thickening agent. it does not add much fat or change the flavor of a dish.
Eggplant, known as talong in tagalog, is of the slender purple-skinned variety. talong is is usually grilled over the stove before being chopped and made into a salad; or stuffed (rellenong talong); or sauteed in a vegetable dish like pinakbet.
Kangkong is deep-green aquatic plant with heath-shaped leaves, popular throughout Southeast Asia . Also know as water convolvulus and and sometimes water spinach or swamp cabbage, it is full of nutrition and possesses an excellent flavor. It is sauteed with the garlic or mixed into sinigang.
Pan de sal is the national bread of the philippines, which is shaped like a bun.subtitutes any bread of your choice
Patis is a thin fish sauce made from boiled, salted and fermented fish or shrimp. it is used to flavor many dishes. an essential item to have on hand but, if unavailable, substitute thai nam pla or vietnamese nuoc mam.
Red egg, or salted duck egg, is a savory condiment or side dish that has been boiled, stored in brine and dye red.
Saba is a type of cooking cooking banana, very similar to plantain bananas.it is light to bright yellow in color, with the yellowish-black peel.
Singkamas also known as jicama, or yam bean,is a crunchy white turnip which is sauteed as a filling for lumpia.
Spring onion is also known as scallion.this popular green young onion is used as a flavoring soup and garnish on meat dishes.
Spring roll wrapper is a thin crepe made from batter of rice flour, water and salt. the lumpia wrapper is steamed and dried in the sun, then used to wrap a variety of spring rolls. the rice wrapper must be moistened with a wet cloth before using, for greater flexibility.
Ubod is the white pith of the hearth of a palm(coconut or buri) it is blanched and served as a fresh salad or cooked as a vegetable in the traditional lumpiang ubod.
Vinegar, also known as suka or native vinegar, comes in black, red and white hues. it is made from nipa palm, coconut, kaong or sagu palm, as well as from sugar cane.white vinegar can be used for the recipes in this book.
Soy sauce is probably the best known asian seasoning agent, brewed from soybeans, wheat and salt. it is available in several forms---light,dark and sweet soy sauce.light or "regular" soy sauce is used to in this book it is saltier, less malty in flavor and thinner than black soy sauce.soy sauce is available in bottles---in supermarkets and provision shops.
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