Fresh raw Sea Bass salad, prepared by marinating the fish in vinegar. Mixed with lemon juice, coconut cream, bell pepper, onion, hot chilli and seasoned with salt and pepper. The taste of this dish depends of what kind and freshness of the fish.
The simplest Ilocano vegetable dish with only bamboo shoot, beans, jute leaves and fried fish cooked in anchovies sauce. This dish primarily uses vegetable ingredients that can be found natively in gardens and backyards.
A popular street foods and delicious treat as a snack item or as an appetizer, made out of dried anchovies in a sweet and spicy coating. A very authentic snack not only for its sweet and spicy taste but for its color and garnishes.
Paella Marinera or also known Paella de Morisco is one of several Filipino dish adaptation from Spain. Traditional versions consists of fresh seafood available at the time, commonly used are shrimp, crabs and mussels.
Stuffed Squid with Sautéd shrimp, tentacles and vegetables like sweet turnips (singkamas), celery and tomatoes. You can put any stuffing you prefer, from ground meat, seafoods to any vegetables you want. Then after Sautéing and stuffing, your choice of frying or baking.
The artistic colourful garnish makes this dish as a center piece on the table for feast and family celebrations. Whole white fleshed fish, steamed and garnished with chopped carrots and a hard-boiled egg .
A Favorite dish from the southern part of the Philippines, where-in the Skipjack Tuna are cooked in coconut milk. The taste of ginger and the creamy consistency create a delicious and tangy flavor of this recipe.
Famous dish from the northern Ilocos region, where the people need to make something from their harvest. Eggplants, okra, string beans and other vegetables are stewed with their famous Ilocos fermented fish.