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Fish Dumplings

Bidbid is best suited for dumplings. Remove scales and entrails. Wash clean and slit crosswise across the tail. Press down from head to tail slit with dull side of knife. Use quick, single strokes.

Mash the fish with 2 raw eggs, salt, pepper, a bit of flour (for binding) and very finely chopped kinchay. Form into small balls.

Steam as you would put or drop into rapidly boiling water. It is done when it rises to the top of the water.

Fish Fillets with SSS

Have the fishwife skin and debone a large labahita. The flesh of the fish should weigh more or less, one kilo. Refrigerate this for 2 hours to assure easy, uniform cutting of fillets.

Roll the fillets over a mixture of 50/50 flour and cornstarch highly seasoned with salt, vetsin and ground black pepper.

Deep fry. Drain. Serve with sweet-sour sauce.

Sinigang na Isda

2 cups rice washing
4 medium pieces green tamarind
(1/4 cup green tamarind pulp)
2 tablespoon onion, sliced
1/2 cup green sitao, cut into 2-inch lengths
6 slices bangus
1 cup kangkong cut into 2-inch lengths
3 tablespoons salt
A dash of pepper

Baked Fish

3 pieces one-kilo fish 2 cups bread crumbs
2 teaspoon salt 1/4 cup minced parsley
1/4 teaspoon pepper 1 tablespoon fresh dill
1/2 cup chopped onions 2 teaspoon lemon juice
1 cup chopped celery lemon wedges
4 tablespoon butter

Seafood Tray

1 pkg. fillets of founder fillets
1/2 kilo fresh medium-size shrimps
1 cup drained, shucked oysters
Bread crumbs
Salt, pepper, vetsin to taste
Oil for frying

 

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