MEAT, POULTRY and SEAFOOD
Shrimp Kelaguen  - Kelaguen Uhang 
By:  Jackie Johnson

Ingredients: 
1 sm yellow onion, diced  
5 lbs. large shrimp  
2 bundles green onions, diced  
1 med coconut, grated  
8 to 10 lemons, squeezed  
salt to taste  
5 to 6 donne peppers 

 Preparations:  In a saucepan, add shrimp  
to boiling water and cook until pink.  
Drain and clean shrimp.  Pound shrimp  
and place in a large bowl.  Add salt and lemon juice to your taste.  Add onions and peppers and mix well.  Sprinke evenly with  grated coconut. Chill until ready to serve.
 
Kadon Pika - Come and Get It 
By:  Tina Guerrero

Ingredients: 
3 lbs. chicken wings (chopped into 2 halves)  
2 Tbsp. salad oil  
1/4 C kikkomann - soy sauce  
2 Tbsp vinegar  
1 sm onion, chopped  
8 to 10 donne peppers  
black pepper to taste 

 Preparations:   Heat oil in saucepan. Saute onions and add chicken; stir  occasionally until half-cooked.  Add black pepper and vinegar. Stir for about 5 minutes then add donne peppers and soy sauce.  Mix thoroughly for about 15 minutes. May be served immediately. 
 
Eskabeche 
Fish with Vegetables in Vinegar Sauce
By:  Therese Barcinas

Ingredients: 
1 lb fish  
1 lg onion, chopped  
2 cloves garlic, chopped  
6 Tbs. vinegar  
2 med yellow ginger grated  
½ C salad oil or coconut oil  
½ lb each green vegetables (eggplant, pepper leaves,kadagan,cabbage, bell peppers and green beans.) 

 Preparations:  Clean fish, slit in several places and add salt to slitted areas. Heat  
oil in a large skillet and fry fish. Cook the vegetables separately to desired doneness.  
In a dish, place a layer of vegetables and top with a layer of fish.  Repeat until all vegetables and fish are used. Heat 1/2 C  
oil in another frying pan.  Saute ginger, onions and garlic.  Add vinegar and water; boil about 5 minutes. Pour over vegetables and fish and let stand about 5 to 10 minutes for seasoning to permeate the vegetables and fish.  Serve hot or cold.
 
Kadon Tinaktak 
Steak in Coconut Milk
By:  Therese Barcinas
Ingredients: 
2 lbs chuck steak, pounded  
1 sm pkg powdered coconut milk  
1 med onion, sliced  
3 Tbs. water  
1 lemon, squeezed, or lemon powder  
2 bell peppers, sliced  
2 tomatoes, sliced  
½ tsp salt  
½ tsp black pepper		 Preparations:  Cut meat into 2x4 inches slabs that are 1/2 inches in thickness.  
Pound each piece. Mix meat, onion, salt, black pepper, lemon and 1 C hot water in a pot. Top with  bell peppers and tomatoes. Cover and cook on medium heat for about 40 minutes or until  tender. Add coconut milk mixed in hot water. Cover and bring  
to a boil for 1 minute. Serve hot.