Filipino Food Store » bangus

Fish Lumpia (Fish Fried Spring Rolls)

Hilda — Thu, 04 Jun 2009 10:06:54 +0000

This is one easy to make dish that all filipino children love! You can pair it with spaghetti or it is as it is!

Fish Lumpia

Ingredients:

About one cup of flaked cooked fish meat

* you can use any fish like bangus or galunggong

1 onion chopped

1 carrot chopped

2 tablespoons of chopped pickles

1 tablespoon of flour

5 tablespoons of milk

1 egg yolk

salt, pepper

and lumpia wrappers

Procedure:

Mix all ingredients in a bowl, except the lumpia wrapper. Let them stand for about fifiteen minutes. Spoon this filling to your lumpia wrapper and fold them. You can cut them in to three to have smaller lumpia . Fry them until golden brown and serve with some sweet and sour sauce!

Sinigang sa miso

Hilda — Wed, 30 Jul 2008 17:19:48 +0000

A perfect dish during weekends! You can use bangus or tuna fish for this recipe.

Ingredients:

1 big bangus (scales, fins and gills removed) cut in serving portions

1 onion sliced

2 tomatoes sliced

2 tablespoons of cooking oil

about 3 tablespoons of white miso

1 cup of mustasa leaves

1 labanos or radish (peeled and sliced)

2 siling haba or chili fingers

about 1 cup of sampaloc or tamarind (you can also use sinigang mix)

1 liter of water

salt

Procedure:

Clean very well your fish. Put some salt. In a casserole put your cooking oil and start sautéing your onion and tomatoes. Add afterwards the miso. Pour the water and cover. As soon as it boils add the sampaloc and let it cook for about ten minutes. As soon as the sampaloc are cook get them and press them in a separate bowl with the help of a fork. Strain and put the juice back in the casserole. Add the bangus and mustasa leaves. Cook for another five minutes. Cut off the fire and add your siling haba. The heat of the sinigang will cook it.

Sinigang na Bangus

Hilda — Mon, 28 Jul 2008 11:17:53 +0000

This is truly one of the comforting soupy dish I love to eat when the weather is cold.

Ingredients:

1 big bangus cleaned, scales and gills remove and sliced

1 cup of kangkong leaves and stalks

1 labanos or white radish peeled and sliced

2 siling haba (chili fingers)

1 onion qurtered

2 tomatoes quartered

1 cup of sampalok or tamarind or kamias

salt

about one liter of water

Procedure:

In a casserole pour your water and add your onion, tomatoes and tamarind or kamias. Cover and let this boil. After the first boil, get all the tamarind or kamias and press them in a bowl. You can add some water from your casserole to help you in pressing the juice out. Strain this and put back on the boiling pot. Put your fish, vegetables and siling haba. Cover and lower the fire. Let it simmer for another ten minutes. Add some salt to taste.

Paksiw na Bangus

Hilda — Fri, 25 Jul 2008 13:38:27 +0000

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.

Sinigang na Bangus sa Bayabas

Hilda — Thu, 12 Jun 2008 21:28:09 +0000

This is one of my favorite way to cook Bangus specially during rainy season.

Ingredients:

1 big Bangus (cut into serving portion)

*Remember that Bangus for sinigang should have their scales removed.

1 cup of Sweet potato (Kamote) leaves

2 siling haba (finger chili)

1 cup of ripe guava (peeled) or you can use one sachet of guava sinigang mix available

1 red onion cut into two

salt & pepper

one liter of water

Procedure:

You would never imagine that cooking this dish is so simple. Start by pouring the water in a deep casserole. Turn on the stove at a high flame. Let it boil. Once it reached its boiling point lower the fire. Then add the onion and the peeled guava. Cover and let it cook for about ten minutes. Once the guavas are tender, get them from the casserole and put them in a deep bowl. With the aid of fork crush the cooked guava. You can add about two laddle of hot water from the casserole. Using a strainer, filter the pressed guava meat and seeds. Try to recover all the guava juice and flavor. Pour this back on the casserole. Put the bangus, sweet potato leaves and siling haba. Let it boil for about five minutes. Add salt and turn of the fire.