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Category Archives: Main Course

Beef, Broccoli & Carrots Medley

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Sinigang Na Sugpo

Sinigang Na Bangus

Squash and Anchovy Fritters

Pangat

 

INGREDIENTS;

1/4  kilo small white fish like sapsap or talakitok

1 cup vinegar

1 tablespoon rock salt

1 teaspoon patis

2 small tomatoes

1 tablespoon cooking oil

PROCEDURE;

  1. Remove gills and entrails of fish. Wash fish thoroughly.Put on strainer and set aside.
  2. In cooking utensil, preferably glass or non-metal, mix vinegar salt and patis.
  3. Boil until vinegar loses its raw smell.
  4. Put the cleaned fish in the vinegar broth. Drizzle cooking oil on top.
  5. Add washed whole tomatoes. Cover and simmer until fish is cooked.{Fish eyes bulge out when cooked. Do not turn over the fish].

INGREDIENTS:

Adobong Kangkong

Sauteed Mongo Beans with Ampalaya