Adobong Tilapia (Saint Peter’s fish)

Ingredients
1/2       kilo       medium sized tilapia
5-6       cloves   garlic, minced
1          cup       vinegar
1/3       cup       water
1          tbsp      soy sauce
1          tbsp      salt
1          tsp        pepper
1          tsp        vetsin
2          tbsp      cooking oil

Procedure
Scrape scales of fish. Clean. Arrange on shallow pan. Add all the ingredients. Cover. Let boil then lower heat and cook for 15-20 minutes.

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Peanut Brittle Bars

Ingredients
1          cup       all-purpose flour
¼         tsp        baking soda
½         tsp        cinnamon
½         cup       butter, softened
½         cup       packed light brown sugar
1          tsp        vanilla
1          egg       beaten
1          cup       finely chopped salted peanuts, divided

Procedure
Sift together flour, baking soda and cinnamon; set aside. In a large mixing bowl, cream butter and brown sugar until smooth. Blend in vanilla and 2 tablespoons of the egg; reserve remaining egg. Gradually add dry ingredients, blending well. Stir in ½ cup peanuts. Spread batter in a greased 14x10-inch baking pan. Brush with reserved egg. Sprinkle with remaining ½ cup peanuts. Bake at 325ºF for 20 minutes. Cool in pan 5 minutes before cutting into bars.

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