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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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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.