Friday, August 28, 2009
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
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
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
Preparation Time: 10 minutes
Cooking Time: 15 minutes
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
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.
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.
Panfried boneless bangus belly marinated in condensed milk
Preparation Time: 00:03
Cooking Time: 00:03
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
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
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.