Category : International Cuisine
Author : Lakay Mario
Hits : 3360
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Date : 10/07/2003
1 1/2 lb Bangus (milkfish)2 c Water3 md Tomatoes, sliced1 md Onion, sliced6 Pods green sampaloc (tamarind)1 cn Banana heart, drained(14 oz)2 c Green beans cut diagonally in half1 c mustard greens 1 ts Salt1 tb Patis (fish sauce)
1. Slice fish and cut into 4-6 pieces. Salt all over.2. Boil water and tamarind pods until pods are tender. Remove tamarind,mash and strain back into the boiling water. (optional) 3. Add tomatoes, onions and green beans to boiling mixture and cook 15minutes or until vegetables are almost cooked. Add fish, banana hearts,and patis. Bring to a boil. Lower heat and simmer 3-5 minutes. Removefrom heat, add spinach leaves, and let stand for 5 minutes.4. Serve with bagoong or patis (fish sauce). Note: Kining sud-ana makasingot sa ka lami. ( This kind of food will make you sweat with it's good taste)
Storing Grapefruit
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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