How do I cook bangus with cabbage and ginger?!
thanks for an hones reply - i would like to have this for lunch today just by itself...
10 points to for an early reply.....wooooh! sarap.
Answers: I forgot what it's called - I tasted it before - I know it has ginger - it is a tagalog recipe and has a lot of sabaw almost like a bucket of water in a very big caserole....
thanks for an hones reply - i would like to have this for lunch today just by itself...
10 points to for an early reply.....wooooh! sarap.
Stuffed Milk Fish ( Rellenong Bangus )
1 large sized bangus ( milkfish )
1 onion, chopped finely
4 cloves garlic, minced
1 small sized carrot, small cubes
1 box raisins ( optional )
2 tomatoes, chopped
1 raw egg, large
1 tsp. Vetsin ( monosodium glutamate )
1 tsp. Salt
? tsp. Worcestershire sauce
1 green bell pepper, chopped finely
2 tbsp. Flour
cooking oil for frying
Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding.
Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck.
Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish.
If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.
Marinate skin and head of fish with soy sauce and calamansi ( lime ) juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.
Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins.
Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or in aluminum foil. Fry. Cool before slicing.
Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.
Paksiw na Bangus
* 3 medium bangus (clean, scaled & halved)
* 2 small ampalaya (quartered)
* 2 small eggplants (quartered)
* 1 small ginger (crushed)
* 4 pieces long green pepper
* 2 cups vinegar
* 1 cup water
* 1 teaspoon patis (fish sauce)
1. In a casserole, arrange vegetables at the bottom.
2. Add in bangus, long green pepper and ginger.
3. Pour in vinegar and bring to a boil.
4. Lower the heat and pour in water.
Inihaw Na Bangus
(Grilled Milkfish)
Yield: 4 servings
Ingredients
1 Whole bangus (about 2 lbs) or white fish, dressed
2 sl Lemon
1 ? ts Salt
? ts Pepper
? c Tomatoes, chopped
? c Onions, chopped
2 Green onions, chopped
Directions
1. With sharp knife, cut along back of the fish and remove the backbone. Rub fish inside and out with lemon slices, sprinkle with salt and pepper.
2. Mix tomatoes, onions and green onions. Stuff fish with the mixture through its back opening. Wrap in foil and grill over live coals until done. (about 15 minutes on each side).
3. Serve with lemon wedges or with a lemon juice and patis (fish sauce) dip.
Preparation and cooking time: 45 minutes
Serves 4 Recipes
Paksiw Na Bangus
Ingredients:
1 Whole milk fish (bangus)
1 Onion (cubed)
1 inch piece Root ginger (cut into discs
6 cloves Garlic (crushed)
1 Eggplant
1 Ampalaya (bitter melon)
1/2 cup Vinegar
1 cup Water
Pinch of sugar
Salt to taste
Black peppercorns
MSG
Method:
Clean fish and cut according to desired size
Cut eggplant in half vertically and slice in an angle
Cut ampalaya in half discard seeds and slice in an angle
Place onion, garlic, ginger at the bottom of the pan
Layer the fish, eggplant and ampalaya
Pour over the vinegar and water
Sprinkle the peppercorn, sugar, salt and MSG
Cover pan and bring to boil
Lower heat and simmer uncovered until cook
hope these help. enjoy.
do you mean bangers? i would pan roast the bangers, add a little water and shredded cabbage and minced ginger and let that cook until the cabbage is done the way you want it. put a lid on it to cook.
This might be the recipe you are looking for:
Pesang Bulig / Bangus
1 large bulig (dalag/mudfish), sliced into two-inch pieces
1 small ginger root, approx. 2 inches in length
1 head of pechay pusu (bok choy), with the core sliced off
2 medium potatoes, peeled and quartered
? cup uncooked rice, washed
3-4 cups water
salt, to taste
1 ? tbsp. lard or cooking oil
For the tiltilan (sauce)
1 head of garlic, finely crushed
5 large tomatoes, diced
1 cake tauri, mashed then strained
?-1 cup water
1 tsp. cooking oil
Heat oil in a kuali or deep pan. Add ginger and fry till light golden brown. Place the fish in the pan and a little salt then lightly fry till both sides are sealed. Pour in a cup of water then add the potatoes. When the stock is simmering, take out the fish. Add the rice and cook the potatoes to desired softness. Drop in the pechay pusu. Adjust the saltiness of the soup, simmer then return the fish before turning off the heat and covering. Let stand for around five minutes before serving.
For the accompanying sauce, heat cooking oil in a saucepan and fry garlic till golden brown. Add the tomatoes, crush with the cooking spoon and let them simmer till soft. Pour in a little water, just enough to keep the tomatoes from sticking to the pan. Pour in the strained tauri and let the mixture simmer. Add the rest of water and let it simmer again. Stir to fully blend the flavours.
http://karen.mychronicles.net/2007/04/20...
try this one..
UMBUYAN
INGREDIENTS:
75 g Tinapa flakes (smoked bangus)
30 g Pechay (Chinese cabbage)
1/2 tsp Red onion
1/2 tsp Garlic
1 tsp Olive oil
1/2 tsp Salt and pepper
INSTRUCTION
1. Flake the tinapa.
2. Saute the garlic, onion, shredded native pechay in olive oil.
3. Put salt an pepper to taste.
4. Roll ingredients in blanched native pechay, cut slanting for about an inch.
5. Oven before serving.