HOW TO MAKE DAING NA BANGUS (RECIPE)

Daing Na Bangus is a Philippine authentic dish. It is made from Bangus or Milkfish. I love making this dish especially when the fish I got from the market are fresh. This is a way to preserve the fish and if you want to make it stay longer, add more salt. I love this dish because of the taste of marinade combined with the sourness of vinegar dip. There are many ways how to make or cook this dish. And there are many ways how to eat this too like using many different kinds of dip. In Panagsinan, bangus are cheap so if you’re living in that northern part of the country, this dish is for you. This is how to make Daing Na Bangus.

HOW TO MAKE DAING NA BANGUS (RECIPE)

Ingredients

1 large size bangus (milkfish)

2 cups of vinegar

½ teaspoon of ground pepper

6 cloves of garlic (minced)

1 tablespoon of salt

Cooking oil for frying

Procedure

1. Clean and prepare the Bangus by removing scales, intestines and slice to butterfly.
2. Combine the garlic, salt, vinegar and pepper in a dishbox.
3. Add the Bangus and marinate for the whole night.
4. After marinating, heat oil in a frying pan.
5. When the oil is smoking, put the bangus skin-side down.
6. Fry side by side until the Bangus is cooked.
7. And serve with vinegar dip or catsup.

HOW TO COOK KARE KARE (RECIPE)

Kare Kare is another dish from the Philippines. It is a dish combination of pork and vegetables. I love Kare Kare because of the delicious thick and creamy soup combined with the taste of vegetables and pork. Not many of us know how to cook Kare Kare because this dish is more complicating but it’s worth it because once you have cooked it right, you would experience a fine meal. There are kinds of meat used in cooking Kare Kare. That is how people cook it. In this recipe we are going to use the pork leg. Like I said, cooking this dish is more complicating than the other dishes I have shared with you so I want you to do this recipe carefully because you would ruin your Kare Kare.

You may use pork tenderloin in this dish but I want to advice you to use pork leg because I found it more appealing. My mother taught me how to cook Kare Kare and later on I made some twist to her recipe and this is how I cook my very own Kare Kare.

Note: If by any chance you don’t understand something, don’t hesistate to leave your comment below or you may send me an email regarding this recipe. If you like this dish, please share it to you friends and relatives. Thanks!

HOW TO COOK KARE KARE

Ingredients

1 kilo of pork leg (cut into serving sizes)

6 cloves of garlic (minced)

1 medium size onion (chopped)

1 Small size Banana blossom (cut into desired sizes)

3 regular size Talong (eggplant)

1 bundle of Kangkong or Pechay

1 cup of string bean (cut into 2 ½ inch long)

½ cup of Peanut butter

1 tablespoon of cream or milk butter

¼ cup of Alamang (shrimp paste)

800ml-1liter of water

¼ cup of Achuete seeds or Annatto seeds (soaked in ½ cup of hot water)

2 tablespoon of flour (dissolved in ½ cup of water)

1 teasppon of ground pepper

Salt to taste

Cooking Procedure

1. In a pressure cooker, bring water to a boil.
2. Add the pork leg, onions and simmer for 30 minutes or until the meat is tender.
3. Add the peanut butter, annatto water, milk butter and simmer for another 5 minutes.
4. Add the dissolved flour and stir.
5. In a pan, saute garlic until light brown.
6. Add the banana blossom in a pan together with talong, and string bean. Add 1 cup of water and simmer for 5 minutes.
7. Put the cooked vegetables into the pressure cooker together with Pechay..
8. Add salt and pepper.
9. In a pan, saute garlic and shrimp paste.
10. Serve the Kare Kare with Sauteed Shrimp paste.

HOW TO COOK CAMARON REBOSADO (RECIPE)

Camaron Rebosado is a Filipino Traditional dish. I saw a food blog before and it said that this dish can be called Overflowed Shrimp in English. This dish is a Filipino conterpart of the very famous shrimp dish tempura of the Japanese because they have the similar way how to cook it. Batter and shrimp are the key ingredients for this dish and making the batter depends on how you want to make it. Do you want to make it simple, or spicy? Well if you want some adjustment, you can do it with the sauce because this dish requires sauce for better taste. You may use Banana catsup, the all-purpose sauce or you can even use soy sauce with spices. I am going to share with you my simple recipe. Here is how to cook Camaron Rebosado.

HOW TO COOK CAMARON REBOSADO

Ingredients

½ kilo of shrimp (remove the head and skin)

½ cup of Calamansi extract

1 tablespoon of Corntarch

1 cup of all-purpose flour

2 eggs

3-4 cups of oil (enough for deep frying)

1 teaspoon of salt

Camaron Rebosado Procedure

1. In a bowl, marinate the shrimp in Calamansi extract for 1 hour.
2. Combine the all-purpose flour and cornstarch in another bowl.
3. Add the eggs and salt. Mix thoroughly.
4. In a pan, heat oil for frying.
5. Drain the shrimp.
6. Dip shrimp in the batter but do not let the tail covered.
7. Drop in the frying pan, cook until the batter becomes yellow and crispy.
8. Roll in a paper towel to remove unwanted excess oil.
9. And serve with your favorite sauce or gravy.