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The Spirit does not glorify Himself; He glorifies the Son… This is, to me, one of the most amazing and remarkable things about the biblical doctrine of the Holy Spirit. The Holy Spirit seems to hide Himself and to conceal Himself. He is always, as it were, putting the focus on the Son, and that is why I believe, and I believe profoundly, that the best test of all as to whether we have received the Spirit is to ask ourselves, what do we think of, and what do we know about, the Son. Is the Son real to us? That is the work of the Spirit. He is glorified indirectly; He is always pointing us to the Son.

Martyn Lloyd-Jones

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Rellenong Bangus (stuffed Milkfish)

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs		Import, New, Text	1	Servings

INGREDIENTS

1		Big bangus, cleaned and
		scaled
		Soy sauce
		Kalamansi or Philippine
		lemon juice
2	T	Oil
2	t	Garlic, crushed
1		Onion, chopped finely
1/2	c	Tomatoes, chopped
1/2	c	Carrots, cubed
1/2	c	Green bell pepper, finely
		chopped
1	t	Salt
1	ds	Pepper
1	t	Liquid seasoning
1		Box raisins
2		Sweet ham, chopped finely
1		Egg
2	T	All-purpose flour
		Oil for frying

INSTRUCTIONS

Fish Preparation: 1. Gently pound fish to loosen meat from skin.  2.
Break the big bone at the nape and at the tail.  3. Insert the handle
of a kitchen turner through the neck of the fish.  4. Gently push down
to the tail.  5. Remove the handle, squeeze and push out the fish meat
through the  head. This way you will be able to push out the whole meat
without  cutting or opening the skin.  6. Marinate skin and head of
fish in soy sauce and kalamansi juice.  Set aside.  7. Boil fish meat
in a small amount of water. Drain and Cool.  8, Pick out bones and
flake the meat.  Stuffing  Saute garlic in oil until brown. Add onions
and tomatoes. Cook for a  few minutes, then add in flaked fish, carrots
and pepper. Season with  salt, pepper and liquid seasoning. Add raisins
and ham. transfer  cooked mixture into a plate to cool. Add egg and
flour. Stuff mixture  into bangus skin. Wrap bangus in wilted banana
leaves or aluminum  foil. Fry for 5 minutes on both sides. Cool before
slicing Posted to  MC-Recipe Digest V1 #401 by Caroline Chua Pimentel
<carol@asti.dost.gov.ph> on Jan 29, 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 582 Calories From Fat: 314 Total Fat: 35.6g Cholesterol: 186mg Sodium: 3323.9mg Potassium: 1545.7mg Carbohydrates: 54.5g Fiber: 15.2g Sugar: 15.3g Protein: 20.8g