Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts
Lumpiang Bangus / Milk Fish Spring Rolls
Ingredients and cooking procedure after the jump.
Ingredients:
1 Large-sized bangus
1 medium onion
1 1/4 cup raisins
Vegetable oil for frying
3 medium-sized tomatoes
1 tsp. pounded garlic
30 lumpia wrappers
Salt and pepper to taste
Cooking Procedure:
1. Clean the fish, boil it until itís tender but not too soft and then remove the flesh from the bones and set it aside.
2. Cut the onions and tomatoes into small pieces.
3. Saute' the garlic, onion and tomatoes, add fish meat and raisins, season with salt and pepper. Set aside and cool.
4. Get a tablespoonful of the cooked fish and wrap it. Remember, use the tablespoon to measure the meat that you wrap.
5. In a deep fryer pour the vegetable oil, when you think its hot enough pour the lumpia one by one to avoid sticking to each other.
6. Fry it until golden brown. Drain in absorbent paper and serve hot with sweet & sour sauce or the Lumpia sauce that you made out of the recipe that I post here.
Tips: Most of the supermarkets sell Lumpia Wrapper in square shape and you can buy different sizes. But I prefer to use the round lumpia wrapper that you can buy in a public market if you are in the Philippines. Or if you have lots of time to spare, you can prepare the wrapper yourself. You can find the recipe and the procedure on how to do it here in this blog.
Ingredients and cooking procedure after the jump.
Ingredients:
1 Large-sized bangus
1 medium onion
1 1/4 cup raisins
Vegetable oil for frying
3 medium-sized tomatoes
1 tsp. pounded garlic
30 lumpia wrappers
Salt and pepper to taste
Cooking Procedure:
1. Clean the fish, boil it until itís tender but not too soft and then remove the flesh from the bones and set it aside.
2. Cut the onions and tomatoes into small pieces.
3. Saute' the garlic, onion and tomatoes, add fish meat and raisins, season with salt and pepper. Set aside and cool.
4. Get a tablespoonful of the cooked fish and wrap it. Remember, use the tablespoon to measure the meat that you wrap.
5. In a deep fryer pour the vegetable oil, when you think its hot enough pour the lumpia one by one to avoid sticking to each other.
6. Fry it until golden brown. Drain in absorbent paper and serve hot with sweet & sour sauce or the Lumpia sauce that you made out of the recipe that I post here.
Tips: Most of the supermarkets sell Lumpia Wrapper in square shape and you can buy different sizes. But I prefer to use the round lumpia wrapper that you can buy in a public market if you are in the Philippines. Or if you have lots of time to spare, you can prepare the wrapper yourself. You can find the recipe and the procedure on how to do it here in this blog.
Ingredients and cooking procedure after the jump.
Ingredients:
1 kilo of fresh fish (e.g. hito or dalag)
2 tbsps. of salt
6 tomatoes, quartered
1 medium-size onion, quartered
1/2 kilo tamarind, boiled then mashed to get pulp
Cooking Procedure:
- Gut the fish. Rub with salt, rinse then allow to dry.
- Slice each fish into tow pieces; set aside.
- In a pot, pour in water, add the onion, tomatoes and then the fish. Allow to simmer for 10 minutes until the fish is cooked.
- Add the tamarind sour mash. Cook for 2 more minutes before serving.
Note: By the way, Hito is a catfish.
Ingredients:
1 kilo of fresh fish (e.g. hito or dalag)
2 tbsps. of salt
6 tomatoes, quartered
1 medium-size onion, quartered
1/2 kilo tamarind, boiled then mashed to get pulp
Cooking Procedure:
- Gut the fish. Rub with salt, rinse then allow to dry.
- Slice each fish into tow pieces; set aside.
- In a pot, pour in water, add the onion, tomatoes and then the fish. Allow to simmer for 10 minutes until the fish is cooked.
- Add the tamarind sour mash. Cook for 2 more minutes before serving.
Note: By the way, Hito is a catfish.
Another famous Filipino dish that you will surely love. So let us start cooking.
Ingredients and cooking procedure after the jump.
Ingredients:
1 thumb-size ginger, sliced
3 onions, quartered
1 tsp. whole peppercorns
8 cups water
1 kg. dalag (mudfish), rubbed with salt, gutted, washed and drained
1 small Upo sliced
2 Pcs. Pechay
Cooking Procedure:
- In a pot, pour in the water and add the ginger, onions and peppercorns. Allow to boil first before adding the upo and the pechay.
- Add the dalag. Allow to boil first before adding the upo and pechay.
- Allow to simmer for 5 more minutes before serving
Ingredients and cooking procedure after the jump.
Ingredients:
1 thumb-size ginger, sliced
3 onions, quartered
1 tsp. whole peppercorns
8 cups water
1 kg. dalag (mudfish), rubbed with salt, gutted, washed and drained
1 small Upo sliced
2 Pcs. Pechay
Cooking Procedure:
- In a pot, pour in the water and add the ginger, onions and peppercorns. Allow to boil first before adding the upo and the pechay.
- Add the dalag. Allow to boil first before adding the upo and pechay.
- Allow to simmer for 5 more minutes before serving
