Mussels (Tahong)

Ingredients:

• fresh mussels (tahong)
• garlic, minced
• onion, chopped
• ginger, julienned
  
• cooking oil
• water
• fish sauce/salt (optional)
• pepper (optional)
  

Procedures:

• Wash the mussels thoroughly.
• Saute the garlic, onion and ginger; add in water when the onion turns translucent, and set to boil. Be sure to boil a proportioned amount of water to the quantity of mussels that you're gonna cook.
• Throw in the mussels in the boiling water and let it simmer until the shells open up.
• You can add in some fish sauce or salt and pepper to taste, this is completely optional.
  
• Bring it to a boil and you're done.
• It is usually serve with plain rice and vinegar dip.

This dish is easy to do and easy on the pocket, too :)

Buco Salad

Ingredients:

• a can of fruit cocktail
• a small jar of kaong
• a small jar of nata de coco
• fresh coconut (buco), shredded
• condense milk
• all-purpose cream

Procedures:

• Just mix all the ingredients together in a wide canister, seal with a lid and refrigerate.
  
• You can serve it cold or frozen, it all depends on your preference.

Note: Keep in mind that the sweetness of a dessert lessen when you freeze it, so if you plan to serve your buco salad frozen, be sure to make it sweeter.

Fried Prawns (Pritong Sugpo)

Ingredients:

• fresh prawns/sugpo
• corn oil (any cooking oil will do)
• calamansi
• fish sauce
  

Procedures:

• Wash the prawns thoroughly.
• Blanch the prawns, then marinade them in calamansi extracts and fish sauce for about 10 minutes.
• Fry the prawns until it turns golden orange (may ganon ba? hahaha).
• Serve with steaming white rice.
  

I am always in a hurry these days, so the simpler the recipe, the better for me :)