Sarciadong Buwad, Sarciadong Daing

Sarciadong Buwad, Sarciadong Daing
Sarciadong Buwad, Sarciadong Daing, this may be new to most of the readers but this is one of the more popular cooking method of dried fish in some parts of Central Visayas, Cebu in particular. I have been planning to post this recipe for some time, now it’s the right moment in time for the Holy Week. This is one good dried fish dish and must try if you have not tried it yet. The only problem is when you live in an apartment or condo unit overseas your neighbour may not like the pungent smell of frying dried fish. What I do is cook it when everybody are asleep.

Sarciadong Daing

Cooking is fairly simple, the dried fish has to be soaked in water to reduce or remove some of the salt before frying. The fried dried fish is then sautéed with ginger, garlic onion and tomato. This dish is highly recommended for those who are looking for alternative cooking method of dried fish this Holy Week. Here is the recipe of Sarciadong Buwad, Sarciadong Daing.


Sarciadong Daing - Cried Fish

200 grams meaty dried fish.
2-3 cloves garlic, chopped
1-2 thumb size ginger, cut into strips
2 pieces medium size onion, sliced into rings or chopped coarsely
3-4 pieces medium size onion, chopped coarsely
2 tbsp chopped parsley, kinchay
1/2 small size bell pepper, cut into strips
red or green chili, sliced (optional)
spring onion for garnishing
1 tsp. sugar
cooking oil

Cooking procedure:

Sarciadong Daing - Cooking Procedure

Soak the dried fish for 30 minutes to 1 hour, drain till dry or wipe with kitchen paper towels. In a frying pan fry the dried fish in batches, drain excess oil and keep aside. In a wok or another pan heat 2 to 3 tbsp. of cookinf oil until it start to smoke. Add in the garlic and ginger, stir cook for about half a minute. Add in the onion and tomato and continue to stir cook until the tomatoes are wilted. Add in about 1/2 to 2/3 cup of water and bring to a boil. Then add in the fried dried fish, parsley, bell pepper, chili and sugar, simmer for 2 to 3 minutes or until the liquid is reduced to about half. Serve with spring onion garnishing and a lot of rice.


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