The best way of choosing bangus is by their eyes. It should be shiny and brilliant; It shouldn’t have any foul odor too.

Ingredients:

1 big bangus cleaned but not scaled cut in about 4 to five slices

2 siling haba (finger chilies)

3 cloves of garlic pounded

a small piece of ginger washed, pounded

1 ampalaya sliced

1 eggplant sliced

half a cup of vinegar

1 teaspoon of salt

some water about (half a glass of small water)

Procedure:

Wash and clean your bangus. Remove the gills but do not the scales. Rub them with salt and wash with running water. In a casserole place the sliced bangus, pounded garlic and ginger, some salt and water. Cover and let it simmer for about ten minutes. Add the vegetables and vinegar and continue simmering for another five minutes. Before cutting the fire add the siling haba.

Related posts:

1. Daing na Bangus
2. Ginataang Tulingan
3. Sinigang na Bangus

Who said that bitter can’t be good. Try this delicious and healty vegetable dish, very Filipino.

Ingredients:

1/4 kilo of beef sliced thinly

2 to 3 big Ampalaya

3 big eggs

3 cloves of garlic crushed

1 onion sliced

2 tomatoes cut in cube

some cooking oil

half a cup of beef broth (beef bouillon dissolve in half a cup of hot water)

salt & pepper

Procedure:

The most important part of cookign this dish is taking off the bitterness of the ampalaya.  Start by cutting it into two and taking off the seeds with the help of a spoon. Slice them thinly diagonally.  Boil some water and pour this over the sliced ampalaya.  Add one big spoonful of rock salt.  Let it stand for few minutes until the water has cooled down and you can handle with your hand the ampalaya.  Squeeze off all the water from the ampalaya with your hands.  Heat off the pan with cooking oil then add up the garlic, onion and tomatoes.  Stir them well add the beef as if you are stir-frying all the ingredients.  Put the ampalaya , add the water and cover.  Do not stir it for the first five minutes.  Add the eggs beaten like an omellette.  The turn off the fire.  The eggs will be cooked by the heat of the vegetable.  Add salt and pepper to taste.  Saying has it that stirring the ampalaya during the cooking process (once they are added) makes this dish even more bitter.  Its up to you whether you will stir it or not. My advise, do not stir it, for this strategy always work for me.

Related posts:

1. Tortang Talong
2. Beef Morcon
3. Adobo Beef Shawarma