Category : International Cuisine
Author : Sarah
Hits : 3482
Date : 10/07/2005
Bangus or any fish fit for this recipe1/2 inch ginger1/2 cup Ampalaya (optional)1/2 cup sliced Eggplant (optional)1/2 cup Vinegar1/4 cup WaterSalt
1. Cut fish into 4 slices and place fish in a teflon or porcelain coated skillet.2. Add all other ingredients, except ampalaya and eggplant.3. Bring to a boil then lower heat and simmer for about 10 minutes turning fish once.4. Transfer to a covered dish and store in the refrigerator to "age" the dish, as Filipinos often prefer Reheat over moderate heat just until heated enough before serving.5. Add ampalaya and eggplant during the last five minutes of cooking.
To crack coconuts, pierce one or two of the eyes and drain the milk.
Place in the freezer for an hour, or in a 350°F. oven for 20-30 minutes. (...)
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