Saturday, 24 October 2009

My First Home Made Spanish Style Bangus (Milkfish)

I’ve been “practicing” and learning to be a good cook (if not great :-) ) for Frederick and our kids of course. As the saying goes - “the fastest way to a man’s heart is through his stomach” (wink wink***)

And -- not to mention that I am a choosy and “hard-to-please” eater so I’d rather cook my own food and complain about it after than spending on food that hhhhhhhhmmmmm doesn’t satisfy my taste buds and complain even more (puke-puke-)

I’m starting this category with my home-made Spanish style Bangus.This is the first time I made this so I made a few revisions on my first recipe and that is what I posted below.

I love Spanish style sardines not only because sardines taste good but also because I love oil on my rice and I love it even more when it’s chilli hot and more when it’s super hot hot hot (whistle***)

I’ve been planning since yesterday, oh no, actually, since Thursday hehehe, to cook Spanish style sardines.So when I finished my errand (I went to buy tulle for my wedding veil from an Indian Store along Arab St. then some things I need for sewing from a store at the textile center and Swarovski crystals which I’d be putting on my wedding gown) I went straight to Carre Four at Plaza Singapura to buy the ingredients I needed.At first, my plan is to use sardines or “galunggong”- the round ones, but I wasn’t able to find one (I actually don’t know what a sardines look like)I though of using salmon instead but then again it was expensive and there was no salmon belly available so I end up buying “bangus” (since some recipes I read from the internet use “bangus”, so it’s just fine).

So there… Mind you, I didn’t take my lunch because I want to eat Spanish style fish… and it’s already 6pm.I’m eating it now and hhhhhhmmmm it’s ok but I find it salty and not hot!!! I want it super hot!!! And I will use corn oil next time.I just used ordinary vegetable oil (claimed to be transfat-free) and I didn’tlike the taste.

So next time I’m going to cook Spanish style “bangus” I’m going to use this recipe.I’d still be using the same cooking method though.

Ingredients (revised):

1)     “Bangus” (Milkfish): 500 gms

2)     Corn Oil:depends on the size of your pressure cooker

3)     Water: 100 ml-250 ml

4)     Salt:to taste

5)     Bay leaf: 3 leaves

6)     Black Pepper

7)     Carrots (your preference)

8)     Chillies (the hot one) I prefer “siling labuyo” over the ones I used

Cooking procedure:

1)Clean the “bangus” but do not remove the scale and slice it ala “fish-fillet” style (don’t take out the bone) and make sure that it will yield for 5 servings

2)Line-up the fish inside the pressure cooker along with the other ingredients.

3)Add the water and corn oil such that the oil and water mixture should be enough to cover the fish.

4)Cover and cook over medium fire. When the pressure cooker starts to whistle, cook it for another 25 minutes under low fire.

5)Serve it with steaming hot rice and a glass of coke

Happy eating :-)

This is good for 5 servings. Estimated Nutritional  values per serving based on ingredients used.

Calories :  312 kcal                   Total Fat:  22.69 g.

Cholesterol : 68 mg.                 Saturated fat :  2 g.

Protein :  26.7 g                       Dietary fiber :  0 g.

Sodium : 92.86 mg.                  Carbohydrate :  0 g.

- Sharosem (24October2009)

Friday, 16 October 2009

Banana Que (Fried Banana with Caramelized Sugar)

Banana que is a comfort snack for most Filipinos specially those in the provinces.  It has also became a popular street food in cities like in Manila.  During my childhood, our Lola Paring will cook banana que and when I am capable of cooking, I also cook banana que for our afternoon snack (we get our bananas fresh from our own banana tree in our own backyard) During my college days in UP Diliman, I often snack on banana que. Banana ques are sold by the streetvendors and the "manangs" who go around the campus.

Banana ques are fried bananas, the saba variety is used, coated with caramelized sugar. The "que" actually refers to how it is presented because the bananas are string together on a bamboo skewer like most barbecues.  I like my banana que to be socculent inside.  I hate tough skinned nor the soggy fried banana.  And I want it coated with lots and lots and lots of caramelized sugar :-)

Here's a very simple way of cooking banana que.  Don't be disappointed if you can't find any bamboo skewers.  Just use your fork to pick up the banana que.  By the way, always choose the banana that you are going to use.  DO NOT USE over-ripe bananas (you'll end up with a soggy banana que) nor the under-ripe ones (you'll get a tough one) AND make sure that you deep-fry the bananas to get a socculent banana que.


Banana (saba) - number of pieces to cook will depend on how many you have

Cooking Oil - enough to cover all of the bananas to be fried

Sugar (brown or white will do) - as desired

Bamboo Skewers - (optional)

Cooking Procedure:

1) Remove the bananas from its cover.  You can slice it in halves or leave it as is.

2) In a frying pan, heat the oil.  When the oil starts to smoke, drop the bananas and fry.

3) When the bananas turned slightly brown, add the sugar and continue stirring until the sugar caramelized and covers the bananas.

4) Scoop out the fried bananas fully covered with caramelized sugar.  Drain.

If you have the bamboo skewers, string 2 bananas together.  Otherwise, serve it on a plate with a fork :-) enjoy