Category : International Cuisine
Author : Caroline
Hits : 2354
Date : 15/03/2005
3 pcs. bangus belly2 tbsps. soy sauce1-1/2 tbsps. calamansi1/4 cup flour1/4 cup Japanese breadcrumbs1 pc. eggoilteriyaki sauce
1.Marinate bangus belly in calamansi and soy sauce.2.Dip marinated bangus in flour, then beaten egg, and then coat with Japanese bread crumbs.3.Deep fry in hot oil until golden brown.4.Cut into quarter pieces and serve with teriyaki sauce for dipping.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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