Kilawin na Isda/Tuna

Filed under Blog, Recipes, Seafood Recipes

Preparing dishes with vinegar ensures there is little chance of food spoilage. The fish is “cooked” using vinegar as the meat turns opaque in color. Though kinilaw may not be as popular as adobo, it certainly has a one-of-a-kind taste that many Pinoys (Filipinos) abroad crave for. Directions: Cut the fillets into 1 inch cubes. Seasoned with salt and pepper. Add the vinegar ...

Santol & Sugpo sa Gata (Santol and Prawns in Coconut Milk)

Filed under Blog, Recipes, Seafood Recipes

In the Bicol region, ginataang santol is a common dish made with fried fish or dried dilis as its sahog. For a fancier take on that dish, we used sugpo as the main ingredient. Directions: Chop santol meat finely. Set aside. In a pan, sauté ginger in 1 tablespoon oil until edges turn light brown. Add garlic and onion, and cook for a ...

Bulanglang na may Bangus

Filed under Blog, Recipes, Seafood Recipes

Tip: Do not overcook vegetables—they taste best when they still have a slight crunch to them. Be sure to first put in the pot the veggies that will take the longest to cook, then add the rest in intervals of a few minutes or so. Directions: Place the rice washing in a large pot. Add bagoong na isda and tomatoes; bring to ...

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