Wednesday, June 22, 2011

Pinoy Sizzling - Sisig na Bangus


1/3 cup finely chopped onions
1/4 cup vinegar
1/2 tbsp. cracked peppercorns
1 tbsp. Worcestershire sauce
1/2 tsp. soy sauce
1/2 tsp. liquid seasoning
1/2 tsp. chili powder
a pince sugar
1 1/2 tbsps. oyster sauce
1 1/2 cups deboned and diced likod ng bangus or pre-packed boneless bangus
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tsps. oil
1 tsp. garlic


* Combine onions, vinegar and peppercorns in a pan. Simmer until vinegaris lowered and onions are cooked. Set aside.

* In a small bowl, mix Worcestershire sauce, soy sauce, liquid seasoning, chili powder, sugar and oyster sauce. Marinate bangus in combination for a couple of hours. Simply earlier than cooking, season with salt and pepper.

* In a pan, heat oil and saute garlic. Add vinegar-infused onions and marinated bangus, together with the marinade. Simmer until liquid is reduced. Take away from heat and serve on a scorching platter.

Thursday, June 2, 2011

How to Cook Tinapang Bangus


* Fresh bangus
* Salt
* Sawdust (kusot na pino)
* Firewood


* Drum
* Tray
* Basin
* Knives
* Plastic sealer
* Stove
* Steamer
* Measuring cup
* Chopping board
* Forceps


Step 1. In a basin with water, dissolve salt. Nine half water, one half salt. Salt answer ought to be enough to hide all the fish. Set aside.

Step 2. Clean the fish completely.

Step 3. Split fish on the dorsal aspect beginning from the tail to the head by running the sting of the knife along the backbone.

Step 4. Lay fish open like butterfly fillet. Remove gills and internal organs. Wash fish to get rid of blood and dirt.

Step 5. Remove all bones and spines.

Step 6. Marinade the fish in the salt solution for 2 minutes.

Step 7. Arrange on tray. Sun dry for 30 minutes or until the skin is already dry.

Step 8. Make a hearth inside the drum. Put sawdust to form a thick smoke. Put the attempt on drum and start smoking till the fish color turned golden brown. If the smoke is too much, fifteen minutes is enough.

Step 9. Take away the tray from drum. Let it dry. Put in plastic baggage and seal using the plastic sealer.

Step 10. Store in freezer.

Tuesday, May 24, 2011

Paksiw Na Bangus (4 serving recipe)


1 pc (500 g) Whole bangus (milkfish) or banak (mullet), cleaned,scaled and sliced diagonally
¼ cup + 2 Tbsp. (90ml) Mama Sitas Young Vinegar
1 pc. (100g) Eggplant,sliced diagonally
¾ cup (187 ml) Water
¼ cup (20g)Ginger, sliced and pounded
3 tbsp. (30 g)Garlic, crushed
1 tsp. (2 g) Peppercorn
2 tsp. (4g)Rock salt
1 pc. (8g)Long green chili


1. In a saucepan, combine together all ingredients except bangus and green chili. Bring to a boil.
2. Add the fish and green chili, lower the heat and simmer until fish is cooked through.
3. Serve hot.