January-February2021

DAING NA BANGUS RECIPE
INGREDIENTS
• 2 pcs. Boneless Bangus ( Milkfish ), Butterflied with skin-on
• 2/3 cup vinegar
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 cloves crushed garlic.
• 4 tbsps. of cooking oil
BANANA SPLIT “CAKE RECIPE
INGREDIENTS
• 9 HONEY MAID Honey Grahams, crushed (about 1-1/2 cups)
• 1 cup sugar, divided
• 1/3 cup butter, melted
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 can (20 oz.) crushed pineapple in juice, drained
• 6 bananas, divided
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 2 cups cold milk
DIRECTIONS
1. Marinating Instructions:
2. Flatten Bangus with skin on top and place in baking pan (or any flat surface
like baking pan)
3. Sprinkle the crushed garlic on all the Bangus surface
4. Now pour in vinegar, then season with pepper and salt.
5. Safely cover and narinate Bangus in the refrigerator overnight to get full flavor.
6. To Cook:
7. In a hot frying pan, add the 4 tbsps. of cooking oil and heat till it just starts to smoke over medium-high heat.
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1 cup chopped PLANTERS Pecans
DIRECTIONS
1. MIX graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9 inch pan. Freeze 10 min.
2. BEAT cream cheese and remaining sugar with mixer until blended. Spread carefully over crust; top with pineapple. Slice 4 bananas;
arrange over pineapple.
3. BEAT pudding mixes and milk with whisk 2 min. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL
WHIP. Refrigerate 5 hours. Slice remaining bananas just before serving; arrange over dessert. Top with nuts.
8. Place the Bangus fillet, skinside down.
9. Lower heat to medium and cook uncovered about 4 minutes each side.
10. Brown the marinade garlic and place it on top of the bangus.
11. Serve Daing na Bangus with rice, and atchara.