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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, 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.