Recipes
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Recipes of the World
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AGAR-AGAR SALAD - Philippines
INGREDIENTS:
- FRESH AGAR-AGAR, CUT HALF AN INCH LONG
- GREEN MANGOES [CHUPADERA], SLICED THINLY
- CALAMANSI JUICE
- ONIONS, FINELY CHOPPED
- SILING LABUYU, FINELY CHOPPED {OPTIONAL}
- SALT & PEPPER TO TASTE { According to taste}
PROCEDURE:
- BLANCH UNCUT AGAR-AGAR IN BOILING WATER FOR 4 TO 5 SECONDS, DRAIN AND RINSE IN TOP WATER, THEN CUT TO SIZE AND SET IN A LARGE DEEP BOWL.
- COMBINE ALL OTHER INGREDIENTS THEN MIX THOROUGHLY, MAKING SURE IT IS WELL COATED WITH THE CALAMANSI JUICE.
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Kilawin - Philippines
Ingredients:
- I kilo galungung or yellow fin tuna fish - Fresh fish - Canned or frozen will make the kilawin slimy and soft.
- 1 cup Vinegar
- 1/2 cup of calamansi juice ( lemon or lime will substitute)
- 5 tablespoons of ginger
- I medium onion (orange size)
- 1 bulb of garlic
- Hot chili Pepper (labuyo) to taste. Heat of pepper varies with the type.
- Salt to taste
Clean fish, remove heads fins and tails. Wash fish with 1/2 cup of vinegar. Discard vinegar and drain fish.
Cut fish into small 1" pieces. Mince ginger, onion, garlic, and chili pepper fine.
Mix all ingredients together. Let marinate for at least two hours or longer. The longer the better.
Serve with crackers or the way you like it.
