All about recipes, how to cook and make dishes. Tutorials on culinary focused on using meat and fish. Frequently used ingredients are pork, baboy, beef, baka, chicken, manok, goat's meat, kambing, duck, bibe, itik, shrimp, hipon, bangus, milkfish, clams, tahong, tilapia, galunggong, tuna, salmon, bell pepper, ground pepper, onion, cheese, salt, soy sauce, garlic, vinegar, sugar, bay leaves, ginger, egg, mango, apple, flour, corn, milk, baking soda and pasta.
Tuesday, July 17, 2012
HOW TO COOK PAKSIW NA BANGUS
Paksiw na Bangus is very easy to cook. It is as simple as
ABC. But one thing should never be forgotten when cooking it, the vinegar. The
most popular fish that is used in Paksiw is the Bangus because of its milky
taste and the price is less than other fish. I am going to share with you my
Paksiw na Bangus recipe and the good thing here is that you can use sorts of
fish like Galunggong or tilapia. Here is my paksiw:
½ lb Bangus or milkfish, cut into serving sizes
¼ cup of sliced ginger
5 cloves skinless garlic
1 onion, sliced
1 cup of white vinegar
2 small long eggplant, sliced
5 pcs green chili
Salt to taste
in the vinegar in pot.
desired amount of salt, stir.
the remaining ingredients.
in medium heat until the eggplant is cooked.