Creamy White Sauce Spaghetti with Bangus

Ingredients:

1 kilo spaghetti (cooked according to package directions)
1/2 cup vegetable oil
5 cloves chopped garlic
3 chopped onions
4 fish bouillon cubes
500 grams bangus fillet, steamed and coarsely flaked
2 cups mushrooms
2 teaspoons dried thyme leaves
2 teaspoons dried basil leaves
500 milliliters all-purpose cream
387 milliliters evaporated milk
1 bar quick melt cheese, cubed,
bacon, chopped and fried (optional)

Cooking Procedure:

For the pasta:

Bring five liters of water to a rolling boil, adding one tablespoon of cooking oil and one tablespoon of salt.
Add 400 grams of spaghetti in the water.
Stir occasionally to prevent the pasta from sticking.
Cook uncovered for 11 to 13 minutes. It should be al dente, which is soft but with a slight resistance in the center. Do not overcook. Rinse cooked spaghetti quickly in tap water, drain, and stir in a little butter or margarine.

For the sauce:

Saute garlic and onion.
Add fish bouillon and stir until thoroughly dissolved.
Add the bangus fillet and mushroom. Cook until half-done.
Add dried thyme and basil leaves, then stir for one minute.
Add the cream, evaporated milk, and cheese afterwards.
Mix until the cheese completely dissolves.
Add sauce to cooked pasta and top it with crispy bacon bits, if desired.

Bangus Sardines

Ingredients:
1 kilo bangus ( milk fish )
1/2 cup soy sauce
4 pcs hot chili peppers
3/4 cup brandy or rum
1/2 cup sweet mixed pickles
1 tsp salt
1/2 cup green olives
1 tsp vetsin ( MSG )
2 cups olive oil
1 pc bay leaf {laurel)

Procedure:
* Clean bangus but do not remove scales.
*Put rack into the pressure cooker.
* Arrange bangus in layers the add in the rest of the ingredients.
* Cover. Bring to a boil until steady steam flows out of the vent.
* Place pressure control on vent. Cook for an hour. Let cool.
* Remove bangus from cooker. Serve.

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:

*

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.

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):