Tuesday, July 10, 2012

HOW TO COOK RELLENONG BANGUS


HOW TO COOK RELLENONG BANGUS (RELYENONG BANGUS)




  We went to Pangasinan yesterday for some family gatherings and I remembered that bangus here is much cheaper than the bangus in our town. I was thinking of paksiw na tilapia and Rellenong Bangus but I was confused what to cook when we arrive home. But thanks to my sister, she helped me to decide, haha! So she recommended the Rellenong Bangus thing.
  When we were on our way home, we pulled over at the market to find the best bangus for Relleno. My sister said the bigger the bangus is the better for Relleno. We went through that long patio of wet market section and we found a huge bangus that we thought would be best for the Rellenong Bangus dish I was craving for. That bangus was remarkable, its weight was almost 1 and a 1/2 kilos, Wow that was big!
 I really did not know how to cook Rellenong Bangus yesterday but my sister knew. And she acted as my heroine that day. She gave me the recipe and some instructions how to cook Rellenong Bangus. Frying is not really my thing so I would love this bangus not to fry, that is how the Rellenong Bangus came up to my mind yesterday. And now, I am going to share with you my sister’s recipe




RELLENONG BANGUS RECIPE:

INGREDIENTS

1 whole bangus (about a kilo or more)
1 small size canned meat loaf
1 medium size carrot (chopped)
2 pcs tomatoes (diced)
2 tbsp garlic (minced)
1/4 cup onion (chopped)
2 eggs (beaten)
7 pcs calamansi
¼ cup low sodium soy sauce
3 tbsp vegetable or cooking oil
Boiled green peas (as much as desired)
Raisins (as much as desired)
Salt to taste
Banana leaf, cleaned (serves as wrapper)


PROCEDURE

  1. Clean the bangus and remove the internal organs.
  2. Gently cut its chest all the way down to its stomach.
  3. Gently remove the meat from the skin.
  4. Remove the bones but let the head attached to the skin.
  5. Mix soy sauce with calamansi and spread over and under the skin.
  6. Boil the bangus meat until cooked.
  7. In a fan, saute the garlic until brown then add onion, saute until transparent.
  8. Add a little bit of water then pour in tomatoes and carrots. Cook until tender.
  9. Pour in all the rest of the ingredients, stir a little, boil for 5 minutes.
  10. Fill in the bangus skin with the sauteed ingredients.
  11. Wrap the bangus with banana leaf.
  12. Cook in an oven or over the grill until cooked.

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