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

Ingredients:

1 kilo of tulingan (you can replace this with tuna fish)

1 cup of coconut cream

1 onion sliced

1 ginger grated about 1 tablespoon

3 cloves of garlic pounded

zeste of one lime or dayap

3 pieces of eggplant cut in serving portion

1 cup of string beans cut in about 5 inches long

2 tablespoons of patis (fish sauce)

2 siling haba (long green chili)

some cooking oil

1/4 cup of water

Procedure:

Start by bleaning your fish. You can use one big tulingan sliced or about ten pieces of small one. Remove the gills and intestines. Wash it with clean running water and put some salt on it. In a casserole start by sauteing the ginger , garlic and onion with some hot oil. Pour your coconut milk and cover it. At the first boil, add the fish and vegetables. Simmer it gently cover for another ten minutes. Add your patis or fish sauce to correct the taste. Put the siling haba and cut the fire.

Related posts:

1. Tilapia in Coconut Milk (Ginataang Tilapia)
2. Ginataang Kalabasa
3. Laing

With lots of catsup, this is the best!

Ingredients:

5 big eggplants (you need to count 1 eggplant per person)

*when choosing eggplants choose the one with smooth and bright skin, take note that sometimes there are traces of worm holes on the surface

half a kilo of ground pork

4 cloves of garlic crushed

1 onion minced

1 tomato chopped

6 to 7 eggs depending on the size

cooking oil

salt & pepper

Procedure:

Start by grilling your eggplant.  You can grill it over charcoal  or your oven.  Try to cook the eggplant about fifteen minutes each side if you are grilling them and about thirty to forty minutes if you will grill them in the oven.  Once the skin of eggplant has turned into carbonized black and the eggplant odor comes out its ready.  Put them in a basin with cold water to facilitate your task of taking of their skin.  If they are well cook, taking off their skin is easy.  Pat off dry with paper towel each eggplant to be sure they are dry.  With the help of a fork flatten each eggplant to allow you to put your stuffing inside.  This is also the time to verify if your eggplant is free from any worms. In a separate bowl mix the rest of ingredients: ground pork, garlic, onion and tomato.  This will be your stuffing.  Beat the eggs as you would beat eggs in making omellette and let it stand ready.  In a plate put your flattened eggplant, put on the top your meat stuffing, put salt and pepper and pour over some beaten egg.  Heat a pan and put your cooking oil.  Slide down the prepared eggplant on the frying pan and fry each side.  They are cook one they turn golden brown on each side, about five to ten minutes.  You can reheat some left over cooked eggplant omellette, just be sure they are properly kept.  You can keep them for maximum of two days.

Related posts:

1. Ampalaya con Carne
2. Beef Morcon
3. Pork Afritada