TANG’S KITCHEN FILIPINO RECIP

Dec. 10
Tang’s Kitchen Filipino Recip e-book
chopped
1 small can tomato sauce
1 medium size green and 1
red bell pepper
1 can of green peas or chick
peas
1 tsp sugar
3 cloves garlic, minced
1 medium size onion,
chopped
2 small potatoes, sliced into
quarters
1 carrot, peeled and sliced
cooking oil for frying
rock salt
patis
Preparation Method
Clean the bangus removing
the internal organs and
gills. Slice the bangus into 4
or 5 pieces.
Rub with salt and set aside
for at least ten minutes.
Fry the fish and cover the
frying pan because oil has a
tendency to splatter.
When it turns golden brown,
remove from oil and set
aside.
Fry the rest of the bangus
until every fish is already
fried.
In the frying pan where you
fried the bangus, remove the
oil and transfer to a
container and leave at least
1 tablespoon on the frying
pan. Saute garlic, onion and
tomatoes. Stir-fry for at
least 2 minutes or until they
are cooked.
Then add the tomato sauce,
carrots, bell pepper and
simmer until the liquid
evaporates or until the
consistency is thick. Add the
green peas and fried bangus
and simmer for at least half
a minute. Season with patis
and sugar and adjust the
amount if necessary.
Sizzling Gambas
Sizzling Gambas is a shrimp
dish that is considered to be
either an appetizer or a
main dish.
Ingredients
1 lb shrimp, peeled and
deveined
2 tablespoons garlic, minced
1/4 cup lemon juice
1/2 cup green chili, sliced
diagonally
1 cup red bell pepper,
chopped
1/4 cup cooking oil or olive
oil
1 medium-sized onion,
quartered
2 tablespoons cooking rice
wine
1/4 cup tomato sauce
2 tablespoons chili sauce
Salt and pepper to taste
Preparation Method
Combine lemon juice and
shrimp and marinade for 30
minutes.
Pour cooking oil in a wok of
frying pan then apply heat.
When the oil is hot enough,
put-in the garlic and cook
until the color turns light
brown.
Tang’s Kitchen Filipino recip e-book Page 75