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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, 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.

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


* 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

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*


* 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

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