Bangus With Spicy Suka And Garlic Rice Food
BANGUS ALA POBRE
Bangus a la Pobre is easy to make yet so flavorful. Cooked until crispy and topped with a calamansi-soy sauce mixture, onions, and fried garlic, it's a tasty, budget-friendly dish that pairs well with steamed rice.
Provided by Lalaine Manalo
Categories Main Entree
Time 30m
Number Of Ingredients 12
Steps:
- In a pan over medium heat, heat about 1/2 cup oil. Add garlic and cook, stirring regularly, until golden brown and crisp. Using a slotted spoon, remove from pan and drain on paper towels. Reserve oil.
- Season fish with salt and pepper to taste. Lightly dredge in flour to fully coat.
- Add to the pan (with garlic oil) in a single layer and cook, turning as needed until nicely golden crisp, and cooked through. Remove from pan and keep warm.
- In a small bowl, combine lemon juice, soy sauce, oyster sauce, brown sugar, and water. Stir until blended and set aside.
- In a pan over medium heat, heat about 1 tablespoon butter.
- Add the sauce mixture and bring to a simmer. Continue to cook until slightly reduced.
- Arrange fried bangus on a heated sizzling plate. Drizzle with the sauce and garnish with onion rings and toasted garlic. Serve hot.
Nutrition Facts : Calories 265 kcal, Carbohydrate 20 g, Protein 21 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 50 mg, Sodium 1006 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 8 g, ServingSize 1 serving
GRILLED PINEAPPLE-AND-COLA SHORT RIBS
This recipe is a combination of my love for (and copious consumption of) Korean food, and also a celebration of my grandmother Lola's favorite Filipino barbecue dish from family cookouts. The first time I learned that a soda would be used for in a marinade it blew my mind. The Korean-cut short rib this recipe calls for has a lot of surface area, maximizing the amount of flavor you can get from the surrounding ingredients. Expect sweet, tangy and savory jerk-like notes from the meat. Topping the ribs with a fresh, spicy cucumber-and-cabbage salad that gets inspiration from kimchi helps cut through any excess sweetness or fattiness from the ribs, and I keep it real with some jasmine rice.
Provided by Jordan Andino
Categories main-dish
Time 1h30m
Yield 2 servings
Number Of Ingredients 18
Steps:
- Combine the cola, pineapple juice, lemon juice, soy sauce, brown sugar, sriracha and garlic in a medium bowl and whisk until smooth. Add the short ribs and be sure to completely submerge them in the marinade. Refrigerate for at least 1 hour or, better yet, overnight.
- Preheat the oven to 450 degrees F and place a grill pan over high heat. Line a sheet pan with foil and grease foil with 1/4 cup of the oil. Pour the remaining 1/4 cup of vegetable oil onto the grill pan.
- Remove the ribs from the marinade and season lightly with salt and pepper. Grill the rib pieces until they have nice grill marks, about 1 minute per side. Place on the prepared sheet pan and place in the oven for 8 minutes.
- For the quick kimchi salad: Combine the cucumbers, cabbage, vinegar, sriracha, fish sauce, pepper flakes and sugar in a small bowl and mix vigorously. Refrigerate, uncovered, until serving.
- Serve the ribs with the salad and rice. Enjoy!
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TOP 15 RECIPES FOR BANGUS | PANLASANG PINOY RECIPES™
From panlasangpinoyrecipes.com
Reviews 1Published Nov 23, 2019Estimated Reading Time 7 mins
- Special Daing na Bangus. Daing in the Philippines is a form of preparing ingredients, especially seafood. This can be done in the form of drying the fish out in the sun after it’s gutted, split in half and liberally salted.
- Bangus Belly with Fried Rice. The belly part of bangus is probably the favorite part of every Filipino. The fish’s belly provides this softer meat that just melts into your mouth even when it’s fried.
- Adobong Bangus Recipe. Combining the unofficial national dish of the Philippines with its unofficial national fish will be like uniting two national icons.
- Tinapang Bangus. Tinapa is a popular way of preparing fish in the Philippines. Tinapang isda is the most popular term but there is a distinction between which species of fish are undergoing this process of preparation.
- Sinigang na Bangus with Puso ng Saging. Bangus isn’t the most common fish to cook into a sinigang due to its reputation of being quite bony. But due to the rise of the popularity of boneless bangus products that people can practically get anywhere, sinigang na bangus is slowly becoming the choice of fish sinigang for Filipinos.
- Rellenong Bangus. Rellenong bangus literally translates to stuffed milkfish in English and that perfectly describes this recipe. In Filipino recipes, anything can be stuffed or irelleno with a rich mixture of ingredients serving as its filling.
- Cardillong Bangus. This recipe creates layers of flavors added to the already delicious but subtle flavor the bangus provides to the dish. Make sure to debone the fish first because this recipe requires a whole fish.
- Bulanglang na Bangus. Bulanglang is a healthy vegetable dish originated in the province of Batangas and it’s fairly easy to prepare. All you’ll need in this recipe is one whole broiled bangus and a selection of healthy vegetables.
- Bangus Belly Ala Pobre. This one is a fairly simple dish to prepare using simple ingredients and boneless bangus belly. Bangus Belly Ala Pobre is a boneless bangus belly prepared bistek style.
- Bangus Nilagpang. Nilagpang is a traditional style of cooking that originated from the province of Iloilo in Western Visayas, specifically in the municipality of Leon.
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