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VERY AFFORDABLE PANGASINAN BANGUS! GET YOUR ORDERS NOW!!!

TYPE GROSS WEIGHT QUANTITY PRICE




TINAPA 1.1-1.3 kilos SINGLE


minimum of 15 pieces Php. 190.00


less than 15 pieces Php. 200.00









310-340 grams/pc. 2 PIECES/pack


minimum of 15 pieces Php. 140.00


less than 15 pieces Php. 145.00









500-550 grams/pc. 2 PIECES/pack


minimum of 15 pieces Php.185.00


less than 15 pieces Php.195.00








DINAING 1.1 - 1.3 kilos SINGLE


minimum of 15 pieces Php.170.00


less than 15 pieces Php.180.00









310-340 grams/pc. 3 PIECES/pack


minimum of 15 pieces Php. 155.00


less than 15 pieces Php. 160.00









**Prices are subject to change without prior notice.

***Prices as of December 1, 2009.














































































































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Wednesday, December 2, 2009

Steamed Milkfish With Tomatoes & Chili Garlic Sauce


INGREDIENTS :

*
1 whole milkfish (thawed, scaled and gutted)
*
1 tomato, sliced lengthwise
*
2 cloves of garlic, chopped finely
*
a small piece of ginger, chopped finely
*
few drizzles of sesame oil
* salt and pepper
*
4 tbsp (depends how hot you like it) of chili garlic sauce
*
3 tbsp of oyster sauce


Preheat the oven to 375°F.
In a bowl, whisk together the garlic, ginger, chili garlic sauce and oyster sauce.Set aside.

Score (cut) both sides of the fish diagonally. I did 2 on each.

Drizzle both sides of fish with the sesame oil.

Then season both sides with salt and pepper.


Lay the fish on a piece of foil, large enough to cover a baking pan.

Brush both sides of the fish with the chili garlic sauce and oyster sauce mixture. Try to put some sauce inside the fish too (in the head and stomach). Distribute any remaining sauce as well as the slices tomatoes on the sides.


Using another piece of foil, cover the fish, folding the 4 sides to cover making sure there’s a tent-like shape on top which allows the fish to steam. Gently transfer the foil covered fish on a baking pan.
Put it in the oven. Steam for 25-35 minutes.

Friday, November 27, 2009

Bangus and broccoli stir fry


Ingredients :

1 400-g. pack of bangus belly fillets
1 tbsp. of finely minced garlic
1 onion, thinly sliced
1 carrot, cut into thin rings (half circles if the carrot is large)
about 3 c. of broccoli florets
2. c. of cooking oil
salt and pepper
3/4 c. of flour
1 tbsp. of tapioca or cornstarch
1 c. of fish or vegetable broth
2 tbsps. of oyster sauce
1/2 tsp. of sugar
1/2 tsp. of sesame seed oil
Cooking procedure :

Cut the bangus belly fillets into small pieces, about 2 by 2 inches. Season with salt and pepper.

Heat the cooking oil in a wok until it starts to smoke. Dredge each piece of bangus in flour, shake off the excess and deep fry until golden. Fry in batches if your cooking pan isn’t big enough to accommodate them all at the same time. Drain on absorbent paper towels.

Pour off the cooking oil until only about a tablespoonful remains. Stir fry the carrot and broccoli for about a minute. Add the garlic and onion and stir fry for another 15 seconds. Return the bangus fillets to the pan and toss lightly.

Mix together the broth, oyster sauce, starch, sesame seed oil and sugar. Pour into the cooking pan with the fish and vegetables. Cook, stirring, just until the sauce thickens.

Serve at once. Best with hot rice.

Monday, November 16, 2009

Bangus Bistik


Ingredients:

* 8 pcs of calamansi, cut in half, juices squeezed and without the seeds.

* 4 spoons of soy sauce

* 500 grams or a pack of boneless bangus belly cut into 5 or 6 parts

* minced garlic, lots of them

* 1 big onion, sliced into rings

* a spoon of margarine or butter
* a pinch or two of ground pepper

* cooking oil



Marinate bangus in a mixture of calamansi and soy sauce. Note that the ratio is 2 pieces of calamansi to 1 spoon of soy sauce should you wish to have more sauce. It is best if you marinate this overnight but an hour will do if pressed for time.


In a big frying pan on medium heat, saute garlic in a tablespoon of oil. Once again, do not let it turn brown. Take pan out of the fire and scoop out the cooked garlic using a spoon. Leave the oil in the pan and set aside the garlic for later.

Next, saute the onion rings in the same pan depending on how cooked you want them then scoop them out and set them aside. Add another teaspoonof oil in the pan if needed.

Now take the bangus out of the marinade.

Fry the bangus until you can see the edges are slightly burnt (dark brown, not black).
Once the meat is done, you may pour in all of the marinade. At this point you may stir in the onions, or top them later when serving. Or, you may stir in half, and top half of the onions. Make sure the marinade covers all of the meat pieces. Once it boils, turn the heat off.

Put them all on your serving plate and bring back the pan on the fire. Put your spoonful of margarine or butter on the pan and let it melt, then add the cooked garlic. Turn it off right away when it boils and add some ground pepper and stir with a spoon.

Spoon all that buttery garlic goodness over the finished product.
For some, they prefer to add the margarine or butter to the oil before frying the meat and just top the toasted garlic later when serving so you may go that route too.

Friday, November 13, 2009

Bangus Sisig


Ingredients:

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 pinch 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

Procedure:


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

* In a small bowl, combine Worcestershire sauce, soy sauce, liquid seasoning, chili powder, sugar and oyster sauce. Marinate bangus in mixture for a few hours. Just before cooking, season with salt and pepper.

* In a pan, heat oil and saute garlic. Add vinegar-infused onions and marinated bangus, including the marinade. Simmer until liquid is reduced. Remove from heat and serve on a sizzling platter.

Adobong Bangus


Ingredients:
1medium sized bangus, sliced

4 cloves garlic, minced

2 tbsp. soy sauce

1/2 tsp. salt
1/2 tsp. pepper
1 cup vinegar

1/3 cup water

1 tsp. vetsin or MSG

cooking oil for frying

Procedure:

* Combine all ingredients and marinate bangus in this mixture. Let stand for 1 hour.

* Drain fish. Set aside vinegar mixture. Fry fish until golden brown then set aside and fry garlic.

* Add vinegar mixture. When it boils, drop in fried bangus then cook for 10 minutes.

Wednesday, November 4, 2009

Pesang Bangus with Sesame Seeds and Tomato-Onion Sauce


Lemon grass - together with ginger that is grated instead of sliced and ground pepper instead of peppercorns - adds fuller flavor to the soup and fish; a small amount of Thai patis mixed with sauteed tomatoes, garlic and onions go a long way to complementing the salt-less clear Pesa soup. Toasted sesame seeds add a surprising nutty twist to Pesa.

Ingredients:
4 cups water
2 tbsp grated fresh ginger
3 tbsp thinly sliced and minced
lemon grass roots
2 pieces finely chopped onions
a dash of ground black pepper
1 medium-sized fresh bangus,
cleaned and sliced into 4 pcs.
1 piece sayote, peeled and
sliced into 6
½ head small cabbage, cut into
4 sections
2 pieces siling haba
1 tbsp toasted sesame seeds

Procedure:

* Place water, ginger, lemon grass, onions and pepper in a large casserole and cook over high heat till boiling.
* Add bangus and cook for 3-5 minutes till flesh turns white in color.
* When bangus is almost done, add sayote and cook for about 2 minutes followed by cabbage.
* Add sili. Remove from heat when vegetables are tender but not overcooked. Sprinkle with toasted sesame seeds. Serve piping hot with steamed rice and tomato-onion sauce.


Tomato-Onion Sauce:
Yield : 3-4 servings

Ingredients:
2 tablespoons cooking oil
6-8 large pieces tomatoes, finely chopped
2 large pieces onions, finely chopped
1 clove garlic, minced 2 teaspoons Thai patis*

Procedure:

* Heat cooking oil over medium heat in a small saucepan.
* Saute’ garlic in oil till golden brown.
* Add tomatoes and onions. Stir, cover and cook till very tender and mixture is almost pasty in consistency. Stir occasionally as needed.
* Add patis and remove from heat.
* Serve as sauce for pesa.

*Regular patis may be used but Thai patis is preferred for flavor and use of less salt.

Yield : 3-4 servings

Monday, October 12, 2009

Zesty Fish Kilawin


Ingredients:
1/2 kilo very fresh tuna, cut in 1/2 inch cubes
(or tanigue, lahahita or bangus)
1/2 cup Spiced Vinegar (for rinsing)

1/3 cup Vinegar (white)

2 tsp ginger, sliced into fine strips

1/2 cup onions (preferably sibuyas mura, "shallots "),
chopped finely
salt

1/3 cup dayap juice

freshly ground pepper
siling labuyo, chopped (start with 3-4 pieces first)


Procedure:

* Wash the fish very well under running water. Squeeze out water.

* Add 1/2 cup Spiced Vinegar to rinse and gently wash the fish pieces in vinegar.

* Squeeze vinegar out. Add ginger, onions, Vinegar (white), salt and siling labuyo.

* Add the 1/3 cup dayap juice and freshly ground pepper.

* Place the marinatedfish in a covered glass bowl in the refrigerator for 15 minutes then serve.
* Serves 4.

Preparation time: 20-30 minutes

Friday, October 2, 2009

Creamy White Sauce Spaghetti with Bangus


Ingredients:

1 kilo spaghetti (cooked according to package directions)

1/2 cup vegetable oil

5 cloves chopped garlic

3 chopped onions

4 fish bouillon cubes

500 grams bangus fillet, steamed and coarsely flaked

2 cups mushrooms

2 teaspoons dried thyme leaves

2 teaspoons dried basil leaves
500 milliliters all-purpose cream

387 milliliters evaporated milk
1 bar quick melt cheese, cubed,
bacon, chopped and fried (optional)


Cooking Procedure:

For the pasta:


Bring five liters of water to a rolling boil, adding one tablespoon of cooking oil and one tablespoon of salt.

Add 400 grams of spaghetti in the water.
Stir occasionally to prevent the pasta from sticking.

Cook uncovered for 11 to 13 minutes. It should be al dente, which is soft but with a slight resistance in the center. Do not overcook.
Rinse cooked spaghetti quickly in tap water, drain, and stir in a little butter or margarine.

For the sauce:


Saute garlic and onion.

Add fish bouillon and stir until thoroughly dissolved.

Add the bangus fillet and mushroom.
Cook until half-done.
Add dried thyme and basil leaves, then stir for one minute.

Add the cream, evaporated milk, and cheese afterwards.

Mix until the cheese completely dissolves.

Add sauce to cooked pasta and top it with crispy bacon bits, if desired
.

Wednesday, September 23, 2009

Bangus Sardines


Ingredients:
1 kilo bangus ( milk fish )

1/2 cup soy sauce

4 pcs hot chili peppers

3/4 cup brandy or rum

1/2 cup sweet mixed pickles

1 tsp salt

1/2 cup green olives

1 tsp vetsin ( MSG )

2 cups olive oil
1 pc bay leaf {laurel)

Procedure:
* Clean bangus but do not remove scales.
*Put rack into the pressure cooker.

* Arrange bangus in layers the add in the rest of the ingredients.

* Cover. Bring to a boil until steady steam flows out of the vent.

* Place pressure control on vent. Cook for an hour. Let cool.

* Remove bangus from cooker. Serve.

Thursday, September 17, 2009

Bangus Bicol Express




Bangus Belly
Cut in 1/2 inch cubes-1 pack/250-280 grams
Shrimp paste (alamang)-2 Tbs
Green chilis (siling pangsigang)-20 pcs/200 grams
Coconut cream-1/2 cup/120 mL
Onion, minced-1 pc/50 grams
Garlic, minced-4 cloves/20 grams
Vinegar-2 tsps
Cooking oil-2 Tbs

1. Cut chilis lengthwise and remove seeds. Then cut on the diagonal.
2. In a pot heat oil and sweat garlic and onions.
3. Add in chopped chilis and the alamang. Cook for 5 minutes.
4. Add in the Bangus Belly. Stir for about 3 minutes.
5. Add in the coco cream and simmer for 15 minutes.
6. Add in the vinegar, stir and simmer for another 15 minutes.

(Serves 4)

Friday, September 11, 2009

Bangus Lumpiang Shanghai


Ingredients:

1 and 1/3 cups cooked and flaked bangus (Milk Fish)
1/2 cup green onions, chopped
2 medium tomatoes, chopped
1 medium onion, chopped
1 and 1/2 cups sotanghon noodles, cut up and softened in water
Patis
Pepper
lumpia wrappers

For the sauce:

1/2 cup sugar
1/2 cup water
1/4 cup vinegar
1/2 teaspoon salt
1 clove garlic, chopped
1 - 2 pieces siling Labuyo, chopped
1/4 cup grated carrots



How to make lumpiang bangus:

*

In a saucepan, put bangus and enough water to cover. Simmer till fish is cooked. Remove from pan and cool. Flake fish and pick out bones.
*

In another pan, heat 2 tablespoons cooking oil. Saute garlic onions and tomatoes. When vegetables are soft, add bangus. Season with patis and pepper.
*

Drain sotanghon and add to bangus. Cook till noodles are transparent. Add green onions.
*

Cool the filling and wrap in lumpia wrappers. Fry in hot oil till golden brown.



How to make the lumpia sauce:

*

In a small saucepan, combine sugar and water. Cook over medium heat until syrupy.
*

Remove from heat and add the remaining ingredients. Makes 8 portions.

Friday, August 28, 2009

Inihaw na Bangus



Ingredients: 2 tbsp crushed garlic 1/4 cup vinegar 1/4 cup MAGGI Savor Calamansi 2 pcs large daing boneless bangus, approx. 1/4 kg. each Salad: 1/4 cup sliced shallots 1/2 cup minced tomatoes 2 pcs salted egg, sliced Procedure: 1. Combine garlic, vinegar, and MAGGI Savor Calamansi. 2. Marinate boneless bangus in mixture for about 2 hours or overnight. 3. To make salad, combine shallots, tomatoes, and salted egg in a bowl. 4. Divide mixture into 2 then stuff into center of bangus. Wrap bangus with banana leaves or foil for easier grilling. 5. Grill about 12 minutes per side or until fish is cooked. Serve with prepared salad.

Wednesday, August 26, 2009

Rellenong Bangus - Stuffed Milkfish

Ingredients:
2 med. sized bangus or milkfish (800 gms)
1 tbsp. soy sauce
1 tbsp. calamansi or lemon juice
1/8 tsp. pepper

Pinch of salt
1/4 c. water c. water

2 tbs. cooking oil
2 cloves garlic, crushed
1 onion, finely chopped
1/3 c. tomatoes, finely chopped
1 tsp. salt
1/8 tsp. pepper
1 tbsp. butter or margarine
1/3 c. peas, drained
1/4 c. raisins
1/4 c. potatoes, diced finely then fried
2 eggs, beaten
1/2 c. flour
1/2 c. cooking oil

Instructions:
Clean fish. Pound to soften. Slit back to open and remove backbone. Scrape meat with a spoon or knife. Keep skin in 1 piece. Soak skin in mixture of calamansi juice (or lemon juice), soy sauce and pepper. Set aside. Boil bangus flesh with pinch of salt and 1/4 cut water, until color changes. Set aside. Drain. Pick bones.

Sauté garlic, onion and tomatoes in hot oil. Add fish and season. Cook 5 minutes. Remove from fire. Put in margarine, peas, raisin, fried potatoes, and eggs. Mix thoroughly. Stuff fish skin with mixture and sew opening. Dredge in flour and fry until brown. Arrange on a platter, garnish with kinchay, or Chinese celery, tomatoes and slices of lemon.

Tuesday, August 25, 2009

Sinigang na Bangus at 2 Talbos

Milk fish and fresh leafy greens in your well-loved sour broth

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings:

Ingredients

1 liter rice washing or water
2 pcs tomatoes, sliced
1 pc onion, sliced
1 medium size bangus, sliced
1 sachet 20g MAGGI Sinigang sa Sampaloc Mix
2 cups talbos ng kamote, cut up
2 cups talbos ng sayote, cut up
2 pcs siling panigang (finger chilies)
patis (fish sauce), to taste

Procedure

1. Boil rice washing, tomatoes and onions. Add bangus and cook until white in color or about 10 minutes.
2. Stir-in MAGGI Sinigang sa Sampaloc Mix. Bring to a boil. Lower heat and simmer while adding the talbos ng kamote and talbos ng sayote. Add siling panigang.
3. Season with patis to taste.

NUTRITIONAL CONTENT:

Calories:
Carbohydrates (g):
Protein (g):
Fats (g):

Bangus el toncho

Ingredients:

1 kg bangus sliced diagonally
3 tbsp MAGGI Savor, Classic
cooking oil for deep-frying
4 pcs tokwa, cut into cubes
1/4 cup sliced ginger strips
6 cloves garlic, minced
1 medium onion, minced
4 cups minced tomatoes
1/3 cup tahure
1 cup water
1 pc 11g MAGGI Shrimp Broth Cube
2 tbsp tausi (black beans)
1/4 cup vinegar

Procedure:

1. Marinate bangus in MAGGI Savor for about 10 min. Pan-fry in hot oil until browned. Set aside.
2. In the same pan, fry tokwa until golden. Set aside.
3. Leave 2 tbsp oil and saute the ginger, garlic, onion, and tomatoes. Meanwhile, in a bowl, combine tahure, water and MAGGI Shrimp Broth Cube. Pour into the sauteed mixture. Simmer for 5 min.
3. Stir in tausi and vinegar. Simmer without stirring for 10 min.
4. Add in fried bangus and tokwa. Serve hot.

Bangus Condensada


Panfried boneless bangus belly marinated in condensed milk

Preparation Time: 00:03

Cooking Time: 00:03

Servings: 6-8


Ingredients

400 g boneless bangus belly

1 can 301ml condensed milk

1 1/2 tbsp chopped celery

1 sachet 8g MAGGI MAGIC SARAP

black pepper to taste

cooking oil for frying


Procedure

1. Marinate bangus in condensed milk, celery, MAGGI MAGIC SARAP, and black pepper for at least an hour or over night. Drain.

2. Heat oil and panfry marinated bangus until golden brown.
3.Drain and blot oil with paper towel.

4. Serve with rice and vegetables


NUTRITIONAL CONTENT:

Calories:198

Carbohydrates (g):23

Protein (g):13

Fats (g):6

Monday, August 24, 2009

The milkfish, (Chanos chanos), is an important food fish in Southeast Asia and is the sole living species in the family Chanidae. (About seven extinct species in five additional genera have been reported.)

Milkfish have a generally symmetrical and streamlined appearance, with a sizable forked caudal fin. They can grow to 1.7 m but are most often about 1 meter in length. They have no teeth and generally feed on algae and invertebrates.

They occur in the Indian Ocean and across the Pacific Ocean, tending to school around coasts and islands with reefs. The young fry live at sea for two to three weeks and then migrate to mangrove swamps, estuaries, and sometimes lakes and return to sea to mature sexually and reproduce.

The fry are collected from rivers and raised in ponds where they grow very quickly and are then are sold either fresh, frozen, canned, or smoked.

The milkfish is an unofficial national symbol of the Philippines, where it is called bangus. Because milkfish is notorious for being much bonier than other food fish in the country, deboned milkfish, or "boneless bangus," has become popular in stores and markets.