Kalderetang Bangus

Kalderetang Bangus
Kalderetang Bangus is one of the 101 ways on how to cook bangus. To make our cooking life easier I used the usual kaldereta mix. The only hard part is frying the milkfish, I have to warn everyone when frying milkfish expect a lot of oil splashes. The best method is fry the fish in a non stick frying pan with generous amount of oil and a clear glass cover, so that the fish can be viewed with out removing the cover. Once the its ready to flip the fish or done just remove the frying pan from heat let cool down a few minutes before flipping or removing the fish. Instead of the usual potato I used kamote. I also used generous amount of cheese, I know most Pinoy loves cheesy sauce. Here is the recipe of my version of Kalderetang Bangus.

Ingredients:

1 big size milkfish, about half kilo, sliced.
1 large size sweet potato, sliced
1 packet kaldereta mix
1 medium size green or red bell pepper, julienne
1/2 tsp. red chili flakes
1 cup grated cheddar cheese
1/4 head garlic, chopped
1 small size onion chopped
1-2 pcs. bay leaf
salt and pepper
cooking oil

Kalderetang Bangus - Cooking Procedure

Cooking procedure:

Dash sliced milkfish with salt and pepper, let stand for 5 to 10 minutes. Heat generous amount of cooking oil in a non stick frying pan. Fry the sweet potato in batches for 2 to 3 minutes each side, keep aside. Using the same pan fry the milkfish in batches for 5 to 8 minutes each side or until color change to golden brown, keep aside. Using a separate pan sauté garlic and onion until fragrant. Add in the kaderata mix diluted in 2 to 2 1/2 cups of water, chili flakes and grated cheese, stirring continuously bring to a boil and simmer for 1 to 2 minutes. Add in the fried milkfish and continue to simmer for 1 to 2 minutes. Correct saltiness if required. Add in the fried sweet potato and bell pepper cook for another minute. Serve with a lot of rice.

See other kaldereta recipe:

Kalderetang Batangas
Pork Caldereta, Kalderetang Baboy
Special Beef Caldereta
Kalderetang Manok, Chicken Caldereta
Kalderetang Baka
Kalderetang Kambing
Kalderetang Kambing, Traditional Kaldereta

Comments

  1. hungrynezJuly 31, 2010 at 8:36 AM

    i love bangus! i can't wait to try this one. looks so yummy!

    ReplyDelete
  2. CecilleJanuary 28, 2012 at 7:30 PM

    This is the first time I've read about Kalderetang Bangus. I'm not really adventurous when it comes to cooking milk fish (usually the fried version is enough for me), but this recipe looks really interesting. I have to try this!

    ReplyDelete
  3. ut-manFebruary 26, 2012 at 2:07 PM

    Hi Cecile,
    Yes this is just one of the 101 ways to cook bangus, thanks for the visit.

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more

Ginisang Bulaklak ng Kalabasa

Image
Ginisang Bulaklak ng Kalabasa .How would you like unique vegetable dish of squash flowers. Our Bulaklak ng Kalabasa Recipe or dish is made up of bulaklak and talbos ng kalabasa with the addition of sitaw. Wait till you get a bite and you could just feel the velvety texture of kalabasa flowers and tops tickle your taste buds.  This is one of my favorite vegetables, when ever squash flowers are in season I always make it a point cook it at least once in a week. The simplest universally acceptable way of cooking is of course ginisa. Here is the recipe. Ingredients: 1/4 k. pork, boiled, diced 1/4 k. medium size shrimp, shelled 2 big bundle bulaklak ng kalabasa, trimmed 1 big bundle talbos ng kalabasa, trimmed 1 big bundle sitaw, cut into 1 1/2” length 1/2 head garlic, minced 1 medium size onion, chopped 1 big size tomato, chopped 1/4 c. patis salt vegetable oil Cooking procedure: In a sauce pan, sauté garlic, onion and tomato. Add in the pork and shrimp, stir fry
Read more