Sinigang na Bangus sa Bayabas
- 1 medium milkfish (bangus), cleaned and scales removed and sliced into steaks
- 2 cups baby spinach
- 4 to 6 pieces guava (ripe)
- 8 pieces okra
- 1 small onion, wedged
- 2 medium tomato, wedged
- 2 pieces Jalapeno pepper
- 2 tablespoons fish sauce
- 1 teaspoon ground black pepper
- 4 to 5 cups water
- Pour the water in a cooking pot. Bring to a boil.
- Put-in
the guava, tomato, onion, and whole peppercorn. Let it boil. Continue
to boil (covered) for 15 minutes or until the guava and vegetables are
soft. You may add more water if needed.
- Using
a fork of potato masher, mash the guava and vegetables inside the
cooking pot to extract the flavors. This is an optional step, be extra
careful.
- Pour-in the fish sauce. Stir.
- Add the milk fish. Cook for 5 to 10 minutes in medium heat.
- Add the okra and Jalapeno. Continue to cook for 5 minutes.
- Put-in the spinach. Cover the cooking pot. Turn the heat off. Let the spinach stay in the pot for 5 minutes.
- Transfer to a serving bowl. Serve.
- Share and enjoy!
source : panlasang Pinoy
DISCLAIMER:
cookingpinay.blogspot.com is a Filipino food blog that features
Filipino recipes from various sources around the web. We claim no
credit for any images, texts, recipes and videos posted on this blog
unless
otherwise mentioned.
Bangus Sisig
- 1 large boneless fried bangus, meat segragated and chopped
- 1 large red Onion, chopped
- ½ cup scallions, chopped
- 1 tablespoon chopped chili (labuyo or Thai chili)
- ½ teaspoon ground black pepper
- 1 tablespoon soy sauce
- 2 teaspoons ginger, minced
- 1 cup crushed chicharon (pork rind)
- ½ tablespoon mayonnaise
- ¼ cup unsalted butter
- 1 teaspoon garlic powder
- ½ teaspoon salt
- Melt-in butter in a large pan
- Add the onion and cook for 3 minutes
- Put-in the ginger. Stir and cook for 2 minutes in low to medium heat.
- Add the bangus and then stir.
- Put-in the garlic powder, salt,ground black pepper, and soy sauce. Stir and cook for 5 minutes.
- Add the chicharon, scallions, and chili. Stir and cook for 3 minutes more.
- Put-in the mayonnaise. Stir.
- Transfer to a serving plate. Serve.
- Share and enjoy!
source: http://panlasangpinoy.com
DISCLAIMER:
cookingpinay.blogspot.com is a Filipino food blog that features
Filipino recipes from various sources around the web. We claim no
credit for any images, texts, recipes and videos posted on this blog
unless
otherwise mentioned.
Afritadang Bangus
1 medium size bangus (about 1/2 k.), sliced into 1” thick
1 potato, sliced into 1/2” thick
3 bulb garlic, minced
1 small size onion, chopped finely
1 small size bell pepper, sliced
1 c. tomato sauce
2-3 tbsp. cornstarch
2-3 tbsp. patis
2 pc. bay leaf
salt and pepper
cooking oil
Cooking Instructions:
- Fry sliced potato and bangus until colour turn to golden brown.
Remove from frying pan, set aside.
- In a sauce pan sauté garlic and onion
until fragrant
- Add patis 1 c. of water, bay leaf and tomato sauce,
stir cook for 3-5 minutes.
- Add in fried potatoes and bangus and
cook for 2-3 minutes.
- Add bell pepper, season with salt and pepper,
thicken sauce with cornstarch dissolve in 1/4 c. of water, cook for
another 2-3 minutes.
- Serve hot.
source :overseas pinoy cooking
Inihaw na Bangus
1 large bangus (milkfish), approximately 1 kg
2 medium tomato, chopped
1 onion, chopped
ginger, chopped, approx 1 inch round
4 garlic cloves, chopped
bagoong (shrimp paste), 4 Tbsp
1-2 pcs. serrano or jalapeno peppers
salt
Cooking Instructions:
- Remove
gills and keep scales intact. Slit back of the milkfish and remove
innards leaving the stomach fats.
- Wash milkfish including cavities,
drain and pat dry.
- Rub fish and cavities with salt and set aside.
- Combine
onion, ginger, tomato and bagoong.
- Stuff milkfish cavity with the
mixture and put the peppers at the middle of cavity.
- Wrap milkfish with
aluminium foil. Grill for 15 minutes on each side.
- When done unwrap and
serve with dipping sauce mixture of soy sauce, vinegar, and chili peppers
Sinigang na Bangus sa Bayabas
- 1/2 kilo, Bangus belly, cut into serving pieces
- 1/4 kilo, ripe guava, mashed
- 3 pcs. green finger chili pepper (siling haba)
- 1 bunch, yardlong beans (sitaw), cut into 2"
- 1 bunch, sweet potato leaves (talbos ng kamote), leaves
only
- 1/4 cup, salt
- 1 pc. onion, quartered
- 2 tbsp. sugar (optional)
- 1.5 liter, water
Cooking Instructions:
- Clean and wash bangus belly thoroughly drain
- In enough container, put the fish and add the salt in
all equal parts, then cover, refrigerate it for 2 hours
to overnight.
- In a large pot with high heat, add water, guava and
onion, bring to boil, and simmer for about 5 minutes in a medium
heat.
- Add the yardlong beans and bring to boil. add the
bangus belly, bring to boil again and simmer 2-3 minutes.
- Add sugar and salt to taste
- Add sweet potato leaves, simmer in a minute, then turn
off the heat.
- Serve while hot with steam rice.
- Chow and enjoy!
- 1/2 kilo, Bangus belly, cut into serving pieces
- 1/4 kilo, ripe guava, mashed
- 3 pcs. green finger chili pepper (siling haba)
- 1 bunch, yardlong beans (sitaw), cut into 2"
- 1 bunch, sweet potato leaves (talbos ng kamote), leaves only
- 1/4 cup, salt
- 1 pc. onion, quartered
- 2 tbsp. sugar (optional)
- 1.5 liter, water
Cooking Procedure:
- Clean and wash bangus belly thoroughly drain
- In enough container, put the fish and add the salt in all equal parts, then cover, refrigerate it for 2 hours to overnight.
- In a large pot with high heat, add water, guava and onion, bring to boil, and simmer for about 5 minutes in a medium heat.
- Add the yardlong beans and bring to boil. add the bangus belly, bring to boil again and simmer 2-3 minutes.
- Add sugar and salt to taste
- Add sweet potato leaves, simmer in a minute, then turn off the heat.
- Serve while hot with steam rice.
- Chow and enjoy!
- See more at:
http://lasangrecipes.blogspot.qa/2013/01/bangus-belly-in-sinigang-sa-bayabas-stewed-milkfish-guava.html#sthash.RrBwUEBX.dpuf
source : lasang recipes
