TANG’S KITCHEN FILIPINO RECIP

Dec. 10
Tang’s Kitchen Filipino Recip e-book
fridge. Marinate for 8 to 12
hours.
Heat the cooking oil in a
pan. Fry both sides of the
bangus on a medium heat
until the color turns medium
brown. Note: the oil has a
tendency to splatter because
of the liquid from the
marinade. Make sure to
cover the pan while leaving
open a small space for the
steam to escape.
Sisig Bangus
Ingredients
1 large boneless fried
bangus, meat segregated
and chopped
1 large red Onion, chopped
1/2 cup scallions, chopped
1 tablespoon chopped chili
1/2 teaspoon ground black
pepper
1 tablespoon soy sauce
2 teaspoons ginger, minced
1 cup crushed chicharon -
pork rind
1/2 tablespoon mayonnaise
1/4 cup unsalted butter
1 teaspoon garlic powder
1/2 teaspoon salt
Preparation Method
Melt the butter in a large
frying pan
Add the onion and cook for 3
minutes
Add the ginger. Stir and
cook for 2 minutes in low to
medium heat
Add the bangus and then
stir.
Add in the garlic powder,
salt, ground black pepper,
and soy sauce. Stir and cook
for 5 minutes.
Add the chicharron,
scallions, and chilli. Stir and
cook for 3 minutes or more.
Stir in the mayonnaise and
keep stirring until you are
ready to serve.
Transfer to a serving plate
and serve
Cream Dory
Nuggets
This recipe, golden cream
dory nuggets makes a good
snack, merienda, appetizer
or even a main course or
supper.
Ingredients
1/2 kilo cream dory fillets
1 pc medium size onion,
chopped finely
1/2 kilo potato, boiled,
peeled and mashed
1/4 tsp. ground black pepper
1 tsp. fine salt
1/2 cup all-purpose flour
1 whole egg, lightly beaten
3/4 cup bread crumbs
(Panko bread crumbs or
Japanese bread crumbs)
2 cups cooking oil for frying
Preparation Method
Tang’s Kitchen Filipino recip e-book Page 77