Special Filipino Delicacies Recipes

* ? kilo milkfish or fresh water carp (well cleaned and scaled) * 2 cups cold rice, not burnt * 100 grams garlic (crushed) * 100 grams ginger (minced) * 100 grams red onion (chopped) * 6 lime wedges * Pinch of salt and pepper ? cup patis (fish sauce) * ? cup white vinegar * ? cup water

1. In a bowl, mix all ingredients by hand, mashing everything well. 2. Pour into a big mouthed bottle. 3. Stick fishes into the bottle. 4. Seal the bottle well and keep for 1-2 weeks 5. After 2 weeks the fish should be ready.

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# 1 whole chicken (cut into parts) # 4 big potatoes (peeled, quartered and deep fried) # 1 head of garlic (minced) # 1 onion (minced) # 1 red bell pepper (quartered) # 1 green bell pepper (quartered) # 1 ? cup coconut milk # 1 cup coconut cream # 2 tablespoons curry powder # 4 pieces hot chili pepper (minced) # Pinch of salt & pepper

# In a casserole, heat oil and saute garlic and onion. # Add in chicken and brown a little. # Pour in coconut milk. # Cook until chicken is tender. # Add in potato, bell pepper, hot chili pepper, curry powder and coconut cream. # Season with salt & pepper.

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Crust * 5-cups all purpose flour * ? - cup fat * 4 pieces whole eggs * ? - cup water * Cornstarch for dusting the dough 1. Measure all the ingredients. 2. In a large mixing bowl, place flour and add in sugar and fat. 3. Blend until mixture resembles a coarse meal. 4. Add in water, salt & eggs. 5. Pour in the liquid mixtures then mix thoroughly to develop the gluten. 6. Knead until dough is smooth and elastic for about 20 minutes. 7. Form into a large log and divide into two parts. 8. Round the other half of the dough in a greased bowl and rest for twenty minutes. 9. Round the other half of the log into smooth balls, the size of the grapes and let rest for 15-20 minutes. 10. Sheet out dough with a rolling pin dusting with cornstarch until desired thinness. 11. Roll dough over rolling pin and form a 1? " diameter log. 12. Slice the log thinly and rest for 15-20 minutes. 13. Flatten dough over dough and shape into empanada. 14. Put in the filling and seal the seam well. Filling 1. ? kilo lean pork (ground) 2. ? kilo potatoes (cut into cubes) 3. ? kilo onions (sliced into cubes) 4. 4 tablespoons raisins 5. 3 tablespoons pickle relish 6. 1 teaspoon salt 7. ? teaspoon black peppercorn (ground) 8. 2 tablespoon sugar 9. 1 gallon fat for frying

1. In a deep fryer, heat oil and fry potatoes until crunchy. 2. In a pot, boil ground pork with ? -cup water. 3. Add sugar, raisins and pickles. 4. Add in potatoes and onions. 5. Season with salt & pepper. 6. Drain off excess liquid. 7. Let filling cool before using. 8. Deep fry in hot oil until light golden. Drain in paper towels and let cool.

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