Enjoy the delicious taste of pochero with this milkfish (bangus) dish. It is simple and easy to prepare, try it. Ingredients: 1 piece bangus ( slice into your desired size) 2 tablespoons tomato paste 1 small onion 3 cloves garlic 1/4 kilo pechay 2 cups water 6 slices of fried banana salt and pepper to taste Procedure: 1. Fried the fish until golden brown, set aside. 2. Sauté the garlic and onion then add the tomato paste and the fried fish then simmer for 2 minutes and add the water and bring to a boil. 3. Continue simmering then add the pechay and the fried banana and simmer for 3 minutes, add salt and pepper to taste then simmer until done, turn off the heat. 4. Serve it hot and enjoy.
Catfish can be cooked in so many ways but I like it crispy and hot, just like this. Ingredients: 2 catfish (hito) cleaned 2 stalks lemon grass (tanglad) 1/4 cup flour salt and pepper to taste Procedure: 1. Sprinkle the catfish with salt and pepper then insert each fish with lemon grass, roll over the flour and deep fry until golden brown. 2. Serve it hot.
Are you good at eating these shells called bagongon or telescope shell in English? I am a good eater of telescope shell because we always have it since I was young, I love sucking it when the meat of the shell and the flavor of the coconut milk touched your tongue and pallate together, "Lami" (yummy). Ingredients: 1/2 kilo bagongon thumb size ginger 1 small onion 1 cup thin coconut milk ( ikalawang piga) 1/2 cup pure coconut milk ( kakang gata) 1 bunch swamp cabbage ( kangkong) or talbos ng camote salt to taste
Procedure: 1. Cut the tip of the shell then wash well.
2. In a pot put the thin coconut milk, ginger, chili and onion then stir and bring to a boil, when boiling add the telescope shell (bagongon) then simmer for 5 minutes. 3. Add the swamp cabbage ( kangkong) and simmer until half cooked then add the pure coconut milk and salt to taste then simmer until done. 4. Serve and enjoy. :-)
Easy to cook shrimp dish that will make the eaters/ loved ones, love you more. Give it a try. Ingredients: 1/2 kilo shrimps 2 tomatoes 2 tablespoons butter 2 cloves garlic 1 small onion salt and pepper to taste Procedure: 1. Heat the butter then saute the garlic, tomato and onion until soften then add the shrimps. 2. Give a good stir and increase the heat, add salt and pepper to taste then stir until done. 3. Serve it hot.
I love cooking anchovies paksiw this way to avoid it from breaking up. I learned this style from my parents. Ingredients: 1/2 kilo anchovies ( dilis) thumb size ginger 1 onion 2 cloves garlic 1/2 cup vinegar 1/4 teaspoon black pepper (crushed) salt banana leaves for wrapping Procedure: 1. Combine the anchovies, ginger, black pepper, salt, garlic and 1/4 cup vinegar and mix well.
2. Spoon a portion then place it on the banana leaves and wrap well.
3. When wrapping is done, put the rest of the vinegar, cover and cook over low heat. Serve when done.
I'm craving for a milkfish belly with soup and this is the perfect dish for it, the creamy milkfish belly in a hot sour soup oh so yummy. Ingredients: 1 big milkfish (bangus) 1 bunch kangkong (swamp cabbage) 1 onion 3 cups water ( add if needed) 2 tablespoons patis chili finger ( siling haba) 1/4 kilo tamarind (wash well boiled and drained) or sinigang mix according to your taste salt to taste
milkfish
Procedure: 1. In a pot put the onion, fish sauce, chili finger, salt and fish then cook over medium heat, allow the natural juice of the fish to come out and simmer for 3 minutes then add the water and bring to a boil. 2. Simmer until the fish is cooked then add the swamp cabbage and simmer until cooked then add the tamarind extract or sinigang mix then simmer for a minute and turn off the heat. 3. Serve it hot.
