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)

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:

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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.
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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:

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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.

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.

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.

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