Category : International Cuisine
Author : Virgilio
Hits : 2967
Date : 03/07/2003
750 gms tanguigue 50 gms onion, sliced 50 gms red bell pepper strips 50 gms finger pepper 1/2 tsp salt 1 cup vinegar 1/4 tsp black pepper
Debone fish and scrape out flesh from the skin. Wash fish in water. Marinate fish in vinegar, red bell pepper, onion, finger pepper, salt and pepper. Serve at once.
Often used like a vegetable - slice, deep-fry or boil.
Good-quality breadfruit will be hard, evenly colored and heavy for its size. The coloring (...)
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