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PAKSIW NA BANGUS
1 large size bangus,cut into 7 slices
2 eggplant
1 medium ampalaya
2 long green pepper
1/2 cup vinegar
1 tbsp salt
4 cloves garlic,sliced
ginger,sliced
1 1/2 tbsp patis
scallions
1 tsp sinigang mix
2 tbsp vegetable oil
Sprinkle bangus with salt and sinigang mix let it rest for at least 15 minutes
Arrange fish and the rest of the ingredients in a pot. Cover and simmer for
about 30 minutes in medium heat.
testlang
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- CHINESE- STYLE BARBECUED SPARERIBS
- FOOD@HOME
- BACON,SCALLION, AND CHEDDAR MINI QUICHES
- ADOBONG CARNE
- ADOBONG PUSIT
- ALMOND BISCOTTI
- ALMOND GRANOLA WITH DRIED FRUIT
- AMPALAYA CON KARNE
- ARROZ CON POLLO
- ASADONG BABOY AT PUSIT (pork and squid in tangy sauce)
- ATCHARA
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- GREEN PAPAYA SALAD
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- HALABOS NA HIPON
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- SICHUAN STYLE BRAISED EGGPLANT
- SINANGAG (pinoy fried rice)
- SINANGLAY NA TILAPIA
- SINIGANG SALMON HEAD
- SIOPAO DOUGH (BASIC YEAST DOUGH FOR SIOPAO)
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- TALUNANG MANOK
- TERIYAKI CHICKEN
- TERIYAKI CHICKEN
- THE PERFECT POACH
- TIKOY
- TINOLANG ISDA
- TINOLANG ISDA
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- TORTANG TALONG
- TOSTONES
- TOTSONG BANGUS
- TOTSONG BANGUS
- TUNA PATTIES
- TURKEY CHILI
- TURKEY MEATLOAF WITH KETCHUP-BROWN SUGAR GLAZE
- TURON
- UKOY
- YEMA
- SICHUAN STIR FRIED PORK IN GARLIC SAUCE
- HAINAN CHICKEN
- ~REQUEST RECIPE HERE~
- ~UNFINISHED~
- PAN SEARED COD WITH HERB BUTTER SAUCE
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