Halabos Na Samba

Known in Cavite City as samba. This is a local yummy variety of lobster also known by other aliases: tatampal, hipong dapa or mantis shrimp.

Ingredients:
1 kilo samba/tatampal/hipong dapa/mantis shrimp
1/2 cup water (7up or Sprite)
salt to taste
garlic, onion and ginger (optional)

Procedure:
In a large pot pour water and the samba. Season with a dash of salt. Cover pot slightly and bring to a boil and simmer for 10 minutes. Turn off heat and keep pot covered. Let the remaining heat and steam cook the samba until orange pink. Do not overcook.

Serve with vinegar and garlic dip.

Rellenong Bangus

Ingredients:
1 big boneless bangus (milkfish)
3 cloves of garlic, minced
1 onion chopped
1 small bell pepper, finely chopped (optional)
1 egg
1/4 cup calamansi juice
1 small carrot, finely chopped
1/4 cup soy sauce
4 tablespoons of cooking oil
ham, finely chopped(optional)
raisins
green peas
salt and pepper to taste

Procedure:

Scrape all the meat from the skin of the boneless bangus.
Marinate in calamansi juice, soy sauce and pepper.
Boil the bangus meat in 1/2 cup of water with a little for 5 minutes.
Sauté garlic and onions until slightly brown then add the bellpepper and carrots until tender.
Add chopped ham, cooked green peas, raisins and bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.
Add a beaten egg to the sauté and mix well.
Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
Steam for 5 minutes. Let cool.
Fry in oil until golden brown.
Slice slightly diagonal (1 1/2 inch thick) and serve with ketchup.