Sinabawang Danggit

Rabbitfish (Danggit) is a nice fish for, soup, paksiw, fried and many more, smaller rabbitfish are best for drying. The regular size like the one that I cooked today is good for soup, this is my father's favorite and I learned to cook it from him. Very tasty, a bit of sweet and creamy taste is the soup will surely boost your appetite. Try it.

Ingredients:
1 kilo Danggit
3 cups water
1 cup malunggay
1 tomato
1 onion
chili finger ( siling haba)
salt to taste

Procedure:
1. In a pot put the water, onion and tomato then bring to a boil, when boiling add the danggit and simmer for 5 minutes.
2. Add chili finger, salt and pepper to taste then simmer for a minute and turn off the heat.
3. Add the malunggay, stir and leave for a minute then serve it hot.

Fried Frog

Rainy days are here again, edible frogs are everywhere :-). My brother (Edward) caught frogs last night and he gave me some. I fried it, yummy! Lami!

Ingredients:
1/2 kilo cleaned frog
4 calamansi or 1 big lime
1/4 cup soy sauce
1/4 teaspoon ground pepper
salt to taste

Procedure:
1. Combine all the ingredients and marinate for an hour.
2. Deep fry until golden brown.
3. Serve with a smile :-)

Kambing Sinigang

One of the best meat according to my family is the goat's meat, because its not too fatty and the taste is excellent. Aside from goat caldereta, goat sinigang is the next favorite in our list. It's yummy and addictive.

Ingredients:
4 goats feet ( Cut according to your desired size)
1 onion
thumb size ginger ( crushed)
2 stalks lemon grass
water ( level the water with meat then add if needed)
chili finger ( siling haba)
1 pack small sinigang mix or according to your taste
salt and pepper to taste


Procedure:
1. In a pot, put the water, ginger, lemon grass, onion and goat's meat then cook over medium heat, boil until the meat is tender.
2. Add the sinigang mix, salt and pepper then simmer until done.
3. Add the chili and serve hot.