Tag Archive | "salt and pepper"

Pinaputok Na Bangus (Grilled Milkfish)

Pinaputok Na Bangus (Grilled Milkfish)

...  Needed: 1 pc large milkfish (must keep the scales intact) 2 pcs tomatoes chopped into small pieces 2 pcs onions chopped finely 1 thumb size ginger chopped into small pieces Salt and pepper to taste Directions: Clean the bangus (milkfish) but don’t remove the scales. Slice the back of the milkfish and remove the stomach fat. Rub salt and pepper on the external and internal part of the milkfish. Set aside. In a bowl mix the onion, ginger, tomatoes and season with salt and pepper. Put the mixed ingredients into the sliced back of the milkfish. On each side grill the milkfish over charcoal for 15 to 20 minutes. Serve while it’s hot with soy sauce and ...

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Authentic Pinakbet Recipe

Authentic Pinakbet Recipe

...  Needed -1/2 kilo of pork with fat(cut in bite size) -4 tbsp of cooking oil (vegetable cooking oil) -2 pcs of onion diced -2pcs garlic cloves sliced -2 tomatoes sliced -3 pcs ampalaya or bitter melon (cut in small pieces) -3pcs of medium eggplants (cut into bite size) -10pcs of okra (cut into bite sized) -1/2kilo of squash (cut into bite size) -1/4 kilo of string beans (cut into 1 inch) -5 tbsp of shrimp paste or bagoong -salt and pepper to taste -1 cup of water   Cooking Procedure In a cooking pan, put the pork and fry until the oil of the fat separate to the pork. Cook the pork until it turns brown. Remove the pork from the pan and set it aside.  Add cooking oil to the same pan and sauté the onion, garlic and tomatoes. When you sauté always put in the onion first the onion before the garlic because garlic is easy to burn. Then add the bagoong or shrimp paste, mix and sauté for 5 minutes until it cooks. Put all the vegetables together in the pan. After 2 minutes put in water then salt and pepper to taste. Cover the pan until the water boils then set the flame to simmer. Put in the pork that you set aside earlier and ...

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