Sunday, 24 April 2011

Daing na Bangus

Daing na Bangus dipped in a mixture of vinegar, pepper, and salt, is Frederick’s favorite food for breakfast.   I like mine to come with lots of onions and tomatoes and scrambled egg.  Frederick doesn’t want daing na bangus served with egg.  He really is not into eggs.  He only wants egg with pancit batil patong.  His recommendation about eggs- limit consumption to 2 eggs per week. This is due to the high cholesterol content of eggs.  Geez, most of my favorite foods are really deadly – Pork fat and egg.  I can live with egg all week long.  There was a time when I only want to eat egg so I had eggs all week or even 2 weeks straight from breakfast, lunch, to supper.  Fried, boiled, poached, scrambled, it doesn’t really matter. Oh well, enough with the eggs :-)

Daing is the cheapest poor Juan-dela-cruz’s way of preserving food that dates back to ancient Philippine history.  The process usually involves rubbing lots of salt on a fish and drying it out under the sun for sometime to dehydrate the fish, removing as much water from it. It’s a delicious labor-of-love delicacy that requires
lots of time and much effort. I just can’t imagine doing that specially for busy people like us, who are living in a fast-paced environment where an hour of time flies as fast as a blink-of-an-eye.  Kidding, I still have time to come up with this blog :- ).  I just find it tedious to do the old daing process good thing somebody invented a daing recipe that doesn’t require sun or wind drying the fish.  Is it really called daing and not tapa? Aaay, tapa  also sometimes requires sun-drying of the meat :D  sowi.

Anyway, this process is easy, just mix a few ingredients and marinate the bangus in it.  Then fry the bangus.  There goes the daing na bangus :-)  For breakfast convenience, you can prepare and marinate the daing na bangus on  a Sunday and fry it everyday from Mondays to Sundays, just make sure you have enough to last for 7days.  Actually, you can use the marinade from last week’s daing na bangus to this week’s daing na bangus.  It will give a better and more intense flavor to the fish, you can use it again on the following week – making that 3 weeks shelf-life for the marinade.

Here’s the recipe of my daing na bangus:

Ingredients :

Bangus (milk fish) –  2 large pieces, scaled and cut into butterfly style

White or cane vinegar – just enough to cover the whole fish

Garlic, crushed and finely chopped – 10 cloves

Sugar - 2 tbsp

Ground Black pepper


Cooking Procedure:

1) Mix all the ingredients for the marinade.  Soak the bangus and marinate it for at least 24 hours before frying it.

2) Shallow fry the daing na bangus until it turned brown on both sides.

Enjoy :-)



  1. Wow, craving for daing! Sarap ng ulam namin mamya!