by ELY BONNER
1 medium milk fish
(bangus), cleaned and salted
2 pieces ripe tomatoes
1 small oinion
1/4 cup leek or shallot, cut to 1 cm length
2 pieces hot chillies, chopped
2 cups boiling water
salt to taste
1. Broil fish, tomatoes and onion.
2. Slice broiled tomatoes and onion.
3. Flake broiled fish coarsely, separating the bones.
4. Mix fish, tomatoes and onion.
5. Add boiled water, leek or shallot and hot chillies.
6. Season to taste; stir and serve with rice and green salads.
Note: May substitute mullet or whiting if bangus is not available.
MUSSELS WITH YOUNG CORN
4 cups mussels (tahong)
1 1/2 cups shredded young corn
1 cup horseradish tree leaves (malunggay)
6 cups water
3 cloves garlic, crushed and minced
1 onion, sliced, 2 tablespoons cooking oil
salt and pepper to taste
1. Soak tahong in cold water for 1-2 hours and clean.
2 Saute garlic, onion and corn.
3. Add water and continue boiling until corn is nearly cooked.
4. Season with salt and pepper; add tahong and malunggay leaves.
5. Boil until all the mussels are opened and remove from heat.
Do not overcook mussels (tahong) as they will be tough.
REGION: Southern Tagalog