Ingredients

400 grams seabass or mahi-mahi, cut into 1 inch cubes
400 grams salmon, cut into 1 inch cubes
250 grams mussels
250 grams clams
250 grams scallops
250 grams shrimp, peeled and shells saved
3 pcs slipper lobster, cut into halves
1 large onion, roughly cut
1 head garlic, peeled
1 pc carrot, peeled and roughly cut
2 pcs stalk of celery, roughly cut
3 pcs bay leaves
1 tsp whole black peppercorns
2 pcs tomatoes
1 liter  water

For the Garnishing

Sprig of parsley
Truffle oil
Garlic bread
Parmesan cheese (optional)

Procedure

1. Prepare all the seafood. Be sure to wash all seafood under cold running water. In a large pot, add all vegetables and shrimp shells, bay leaves and peppercorns. Simmer for 1 hour then strain the stock.
2. Add the fish, simmer for 2 minutes then add mussels and clams. Simmer for 4 minutes and add scallops, shrimp and lobster meat and simmer for 5 more minutes.
3. Remove from heat and serve, pile seafood in center of bowl, cover with stock and drizzle with truffle oil. Garnish with parsley sprigs and sprinkle with parmesan cheese.
4. Serve with garlic bread.

Ingredients

Milkfish (bangus) skin
Cornstarch
Salt and pepper
Canola oil

Cooking Procedure

1. Peel the skin from the bangus flesh. Make sure there are no flesh leftover on the skin . Its not a crispy with the flesh. (We use boneless bangus that is cleaned, scales removed and deboned.
2. Cut the bangus skin sheet to the desired size. Dip the skin strip in cornstarch with salt and pepper. Make sure to just coat the skin.
3. Deep fry till golden brown.
4. Serve with wasabi mayo (mayonnaise with 2 tablespoons of wasabi powder ) or your favorite dip.

Try it and let us know what you think!

Ingredients

Bangus belly, cut in one inch squares
Cornstarch with salt and pepper
Pesto sauce
Olives, cut in thin circles
Sun dried tomatoes, cut in strips

Cooking Procedure

1. Dredge the bangus belly squares in cornstarch seasoned with salt and pepper. Fry till golden brown.
2. Top the drained bangus belly squares with pesto sauce and olives or pesto sauce and sun dried tomatoes.
3. Arrange it in a tic-tac-toe formation for presentation.
4. Serve with love.

Ingredients
3/4 kg dalagang bukid (black tailed caesio), filleted
2 stalks kinchay (chinese celery), chopped
1/2 pc small carrot, chopped
150 g pork fat, chopped
2 squares tokwa (soybean curd), half-fried and chopped
1 pc egg, beaten
1 pc medium onion, chopped
1/4 cup all-purpose flour
1 pouch (115 g) Tomato Sauce
48 pc small round lumpia (spring roll) wrappers

Procedure
1. Scrape flesh of fish with a spoon. Remove bones. Mix with 1 tbsp calamansi juice, 1/2 tsp iodized rock salt and kinchay.
2. Combine with remaining ingredients except lumpia wrapper. Add 2 tbsp soy sauce and 1/4 tsp pepper. Mix thoroughly.
3. Wrap each tablespoon of mixture in lumpia wrapper. Fry until brown. Serve hot with ketchup. Kids like the sweeter ketchup of any brand; but Del Monte is most preferred.

Sprinkle enough patience and love as you wrap the mixture in lumpia wrappers. Serve with a sweet smile, too.