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Inun-unan Ingredients: 1/2 kg. may-maya, cleaned 1 cup vinegar 3 medium tomatoes, sliced 2 pcs siling haba (finger chilies) 1 beef cube, dissolved in 1/2 cup water 4 cloves garlic, pounded 2/3 cup kakang gata or first extraction (coconut milk) Inun- (read full article)
Bisukol Ana Balangak Ingredients: 1 kilo kuhol (snails), washed and cleaned 2 bundles kangkong, leaves separated and stalks sliced into 3-inch lengths 1/2 cup fish bagoong (fermented fish), strained to remove impurities and mixed with 1 1/2 cups ric (read full article)
Kinunot na Pagi Ingredients: 1 kilo stingray/pagi 1 pc onion 1 stalk celery 1 pc bay leaf 1 tsp black peppercorns 3 tsp olive oil 125 gms onion ,chopped 1 tbsp garlic, minced 1 tbsp ginger, chopped 1 tbsp chili pepper, chopped 1 pack 7 gms Aji-Gini (read full article)
Tasty flesh formed inside a tough shell. If you think you had enough of the regular seafood menu,comb the city market and score on this salty delight. Don’t let its coarse-looking shell and small size fool you; this tiny seafood delight is (read full article)
Sautéed Oyster Ingredients: 1 cup unshelled oysters garlic 1 onion 2 – 3 medium sized tomatoes salt vetsin 1 green pepper. Sautéed Oyster Procedures: 1. Sautee garlic, onion and tomatoes. 2. Then, add the oysters. 3. Season with salt and vets (read full article)
Kilawing Talaba Ingredients: 1 cup unshelled oysters salt vetsin ground black pepper long green pepper (sliced) 1 large onion (sliced) Kilawing Talaba Procedures: 1.Boil 1 cup of water. 2. Pour it over the unshelled oysters. Drain. 3. Season oyste (read full article)
Bagoong, like the rest of Northern Luzon, Alaminos cooking wouldn’t be the same without it. It is the uniquely ideal dip for fried fish and fresh fruits like green mangoes. You can also add some chili or garlic to spice it up or blend it with some (read full article)
Sinanglay Ingredients: 6 pcs. tilapia fish 5 tomatoes, minced 3 small onions, minced 1 thumb-size ginger, minced 2 pcs. bird’s eye chili (siling labuyo), sliced 1 bundle pechay 3 cups coconut milk salt to taste Sinanglay Procedures: 1. Gut a (read full article)
Sinuklaw Ingredients: 1/2 kilo pork belly, grilled and cubed 1/4 kilo fresh fish, cubed 20 grams onion, sliced 10 grams finger pepper, sliced 20 grams tomatoes, sliced 20 grams ginger, julienned 2 tbsps vinegar juice from 3 pcs calamansi 1/2 tsp sal (read full article)
Kinilaw na Tuna Ingredients: 1 kilo fresh tuna, cut into chunk cubes 1/2 cup vinegar 1/2 cup calamansi juice 1 head of garlic, minced 1 big onion, minced 2 tbsps ginger, minced 3 pcs finger peppers, minced 1/4 tsp salt 1/8 tsp ground black pepper 1/ (read full article)
Tagoctoc Ingredients: 1 kilo tilapia, about 5 pieces 4 medium tomatoes, minced 2 onions, minced 1 thumb-size ginger, minced 1 siling labuyo, chopped 2 chicken cubes, crushed 1/4 cup coconut milk (kakaang gata) 1/4 tsp salt 10 pcs native pechay leave (read full article)
Sinigang na Kanduli Ingredients: 1 kilo Kanduli (or catfish) 1 tbsp cooking oil 1 head garlic, minced 1 onion, diced 2 tomatoes, diced 1 liter water (4 1/2 cups) 2 -3 pcs taro (gabi), peeled and cut into 2″x2″ cubes 2 eggplants, sliced 2 (read full article)
Pinangat Ingredients: 5 coconuts, meat minced 1/2 k. shrimp, shelled then minced 1 head garlic, minced 1 onion, chopped 4 pcs. bird’s eye chili, chopped 1 1/2 bundle gabi leaves lemon grass leaves for tying the pinangat 1 thumb-size ginger 5 c (read full article)
Ginarep Ingredients: 2 tbsps. cooking oil 1 head garlic, minced 1 small onion, minced 3 pcs. tomatoes, minced 1/2 k. shrimps, shelled and deveined 4 cups grated fresh corn 4 cups chicken broth 1 1/2 cups malunggay leaves (mustard tree leaves) Ginare (read full article)
Pinaputok na Kitang Ingredients: 5 medium-sized kitang (about 1 kilo) 2 beef cubes, crushed 4 small tomatoes, diced 1 medium onion, diced 1 thumb-size ginger, minced Banana leaves, wilted (for wrapping fish) Cooking oil for deep frying Pinaputok na (read full article)
Ingredients: 1 kilo squid, cleaned, discarding ink sac 3 tbsps soy sauce 3 tbsps calamansi juice 1/4 kilo ground pork 1/3 cup chopped carrots 1/4 cup chopped onions 2 tbsps chopped chives 1 egg, beaten 1/4 ground black pepper 1 cup flour 1 chicken c (read full article)
Bisukol Ingredients: 3 tbsps. cooking oil 1 tsp garlic, crushed 2 tbsps onions, sliced 1/4 cup tomatoes, sliced 2 tsps salt 2 tbsps bagoong isda 6 cups water or rice washing 1 3/4 cups fresh bisukol, cleaned 3 cups string beans, cut into 5 cm long B (read full article)
Butong with Crabs Ingredients: 2 tbsps cooking oil 1 tsp garlic, minced 2 tbsps onion, sliced 1/4 cup tomatoes, sliced 3 cups butong (young coconut) meat, grated 1 1/2 cups coconut juice 2 tsps salt 3 pcs crabs, boiled and cut into halves 2 tbsps sp (read full article)
Maras Salad Ingredients: 2 tbsps dried fish, broiled, flaked 1 tsp salt 2 pcs siling labuyo, crushed 1/2 cup kakang gata or first extraction (coconut milk) 1/8 tsp ground black pepper 2 medium cucumbers, cut lengthwise, thinly sliced 2 medium tomato (read full article)
Potpotlo Salad Ingredients: 1/4 kilo seaweed 3 tomatoes, sliced Potpotlo Salad Procedures: 1. Place the seaweed on a plate and remove impurities. Place under water and wash thoroughly. 2. Place in the refrigerator to chill. 3. Meanwhile, slice t (read full article)
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