Fish with Ampalaya
1 cups flaked fish
2 segments garlic chopped fine
1 onion sliced thin
4 tablespoons lard
1 cup tomatoes
2 big-sized ampalaya, sliced crosswise
Salt to taste
Saute the garlic and onions and when half done add the tomatoes and cook for two minutes; then add the sliced ampalaya, stir well and cover.
Cook over slow fire for ten minutes stirring occasionally to avoid burning.
Add the flaked fish and season with salt.
Continue cooking for five more minutes and remove from the fire.
2 cups flaked fish or ground meat
8 eggplants, baked or roasted
3 segments garlic, chopped
1 onion sliced and chopped
1 can tomatoes
6 tablespoons lard
4 raw eggs
Salt and pepper
Bake or roast the eggplants and peel.
Saute the garlic and onions and when half done add the macerated tomatoes.
Cook and stir for five minutes. Mix the flaked fish; season with enough salt and pepper.
Beat one egg and mix with the fish mixture. Stuff the eggplants with this mixture.
Beat the whites of three eggs add the yolks and two tablespoons of flour.
Season with salt. Dip in the stuffed eggplants and fry in hot fat until brown. Serve hot.
1 large chicken
1 cup chopped, cooked ham
2 pieces of chorizo de Bilbao sausage or
2 cans Vienna sausage chopped
1/2 kilo pork meat, round
6 egg yolks
1/2 cup raisins
4 hard-boiled eggs
8 tablespoons butter
1/2 cup chopped olives
1/2 cup sweet mixed pickles
3 calamansi fruits
Dress and bone the chicken. Marinate with calamansi juice, toyo and pepper the inside boned chicken.
Mis ground pork, ham sausage, and egg yolk. Add olives, raisins and sweet mixed pickles.
Mix all the ingredients and add butter. Stuff the boned chicken with the mixture, sew up the opening.
Wrap the chicken with a clean wet cheese cloth. Boil in chicken stock and cook until tender.
Remove the cheese cloth and brown in deep hot fat or in an oven.
Serve with the thickened gravy.