Tuesday, 17 April 2012

Daing Na Bangus II





My husband's favorite past time is making preserved foods even if most of the time he forgets them after making them.  Just like today.  I saw this daing na bangus and beef tapa lying in the refrigerator for almost a month already.  So instead of cooking chicken soup, I have decided to cook daing na bangus just to finish it up.  I'm not complaining though coz the taste of this daing na bangus is really deliciously hot and spicy  :-) yummy

Here’s the recipe of Frederick's DAING NA BANGUS:

Ingredients :


Milkfish (
Bangus) –  2 large pieces, gutted, scaled and sliced (see the picture above)
Apple Cider Vinegar – just enough to cover the whole fish
Garlic, crushed and finely chopped – 10 cloves or as many you want
Ground Black pepper
Soy Sauce - 3 tbsp

Salt - 1/2 tsp
Red Chili Peppers

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.


As I had mentioned earlier the fish can be soaked for more than a week.  That's what we usually do since most of the time, we forget that we have daing na bangus just lying in the fridge.  The good thing about it is that, marinading the bangus for a long period softens the fish's bones.

Check our other recipe of Daing collection.


 © Fresha-licious (17April2012)

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