Ingredients:

200 grams medium shrimps, shelled but keep the tail intact
1 pouch (200 grams) Del Monte Original Style Tomato Sauce
1/4 teaspoon iodized fine salt (or 3/4 tbsp. iodized rock salt)
1/8 teaspoon pepper
1/4 teaspoon sugar
200 grams fish fillet (labahita / talakitok / tangigue), cut into chunks
1/8 teaspoon iodized fine salt
4 cloves garlic crushed
1 piece medium onion, sliced
1 teaspoon minced ginger
2 tablespoon butter
1 piece medium carrot, sliced
2 tablespoon tausi, mashed
1 cup canned button mushrooms, quartered
1/2 cup water
50 grams Baguio beans, sliced
1 piece medium red bell pepper, cut into strips

Procedure:

Marinate shrimps in Del Monte Original Style Tomato Sauce, salt, pepper, and sugar for 10 minutes. Drain but reserve marinade. Sprinkle fish salt. Fry fish until light brown. Set aside. Fry garlic, onion, ginger, and shrimps in butter for 3 minutes. Remove from pan. Add carrot, tausi, mushroom, marinade, and water. Simmer for 10 minutes. Add Baguio beans, bell pepper, shrimps, and fish. Simmer for 5 minutes. Makes 6 servings.

Ingredients:

6 egg whites
1 cup sugar
3/4 cup oil
1 teaspoon vanilla extract
4 and 1/3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup poppy seeds
1 egg white, beaten (for brushing)

Procedure:

In a large bowl, beat egg whites, sugar, oil and vanilla together. In a second bowl, mix flour, baking powder, salt and poppy seeds together. Blend flour mixture into egg mixture; mix well. Roll out a portion on a floured board and cut into 3 and 1/2 inch circles. Please a teaspoon of filling of your choice in the center of each circle of dough. Bring up dough to cover filling and pinch together to form a triangle. Place on lightly greased cookie sheet. Brush with egg white and bake at 350 degrees for 20 minutes or until golden. Makes 5 dozens.

Can be frozen before baking by placing on a rack. When frozen, transfer to a sealed container and bake when desired.

Tattooes are all the rage. Ditto potatoes. Why not combine the two ideas? Simply press sage leaves into the cut sides of fingerling potatoes and roast, cut side down, in a lightly oiled pan. Voila—golden brown potatoes with an eye-catching savory imprint.
Ingredients:

1 bunch sage leaves
1 pound small fingerling potatoes
salt to taste
1/4 cup olive oil
salt and pepper to taste

Procedure:

Remove the sage leaves from the stems and discard the stems while reserving the cleaned leaves. Cook the potatoes until tender in salted boiling water. When cooked, drain and halve lengthwise. While still warm, press a sage leaf onto the cut surface of the potato. The moist starchy surface should effectively “glue” the leaf in place. Heat a large sauté pan over moderate heat and when hot, add the oil. When the oil ripples add the potatoes, cut side down, and cook until heated through and crusty and golden on the cut surface. Remove the potatoes from the oil and drain on absorbent towels. Season the potatoes with good quality salt and serve while still warm as a simple appetizer or a side dish to complement any sandwich. Makes 8 servings.