Special Filipino Delicacies Recipes

* I kilo fresh tuna (cut into chunk cubes) * 1 cup vinegar * ½ cup calamansi juice * 1 head of garlic (minced) * 1 big onion (minced) * 2 tablespoons ginger (minced) * 3 pieces chili pepper (minced) * Pinch of salt & pepper * ½ cup chicharon (ground)

1. Wash the tuna and drain well. 2. In a bowl, mix all the ingredients except for chicharon. 3. Transfer to a serving container and top with chicharon. 4. Chill and serve.

Note:

Pork # 1 kilo pork with fat (cut into chunk cubes) # 1 head of garlic (diced) # 1 onion (diced) # 2 laurel leaves # 2 teaspoons salt # 1 teaspoon cracked black pepper # Oil Sauce * 1/4 cup vinegar * 1/4 cup soy sauce * 4 cloves garlic (minced) * 3 pieces chili pepper (minced) * Juice of 1 calamansi * 1/2 teaspoon brown sugar

1. Boil pork in water, salt & pepper, garlic, onion and laurel leaves, lower fire and let simmer until pork is tender. 2. Strain well and deep fry in hot oil until crunchy. 3. In a bowl, mix all the sauce ingredients well. 4. Serve hot with sauce.

Note:

# 1 kilo long shrimps (peeled and black vein cleaned out, but tail in tacked) # Pinch of salt & pepper # 2 teaspoons calamasi juice Batter # 2 whole eggs (slightly beaten) # 1½ cup cold water # 2 cups all purpose flour # 2 teaspoons baking powder # ½ teaspoons salt # oil Sweet & Sour Sauce # 2 cups pineapple juice # 2 teaspoon sugar # 3 tablespoons banana catsup # 2 teaspoons hot sauce # ¼ teaspoon salt # 3 teaspoons cornstarch diluted in 1 tablespoon of water

# Cut not-so-deep-slits on the body of the shrimp to keep them straight during frying. # Marinate shrimps in salt & pepper and calamansi. # In a bowl, mix water and egg. Add in baking powder, flour and salt. Mix well. # In a deep fryer, heat oil. # Dip shrimps in batter, let drip and deep fry in hot cooking oil until golden and crispy. # In a sauce pot, Mix pineapple juice, sugar, catsup, hot sauce and salt. # Bring to a boil and add cornstarch mixture, thicken. # Serve shrimp with sweet & sour sauce.

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