Overseas Pinoy Cooking

Kinilaw na Bangus. There are countless way to cook and prepare Bangus or Milkfish , our National Fish . Today I want to share my special version of Kinilaw na Bangus . I have always been hesitant to make Kinilaw out of Bangus . First because of the earthy flavour of the Bangus Fish and second the fish is bonny. My first taste of the Kinilaw na Bangus was from a recent dinner at a Bangus Specialty Restaurant with my colleagues. I though their Kinilaw na Bangus was great, I did not taste that strong earthy flavour of the fish. Their Kinilaw na Bangus was serve with the crispy fried skin from the Bangus itself. I would recommend to source your Bangus from known market or store that sell Bangus from the likes of Dagupan or places that produce Bangus without the earthy flavour. When buying the Bangus, ask the fish monger to remove the scales, and the fish bones. The fish monger or vendor usually butterfly cut the fish then removes the fish bones using a small tweez...

Pinamalhan nga Bangus. Paksiw Ilonggo style or Pinamalhan nga Bangus is one of the Ilongo dish that I did tried during my recent visit to Bacolod . Pinamalhan nga Isda is similar to Paksiw na Isda , I would say the only difference is that in addition to the usual ingredients of Paksiw na Isda , soy sauce is also used in Pinamalhan nga Isda. Of course there are countless versions of Pinamalhan nga Isda similar to Paksiw na Isda , each version defends on the availability of ingredients, localities and personal cooking methods. One thing I noticed is that the Pinamalhan nga Bangus that I had on that Bacolod trip was the hint of sweetness of the dish. I suspect a bit of sugar was probably added to counter the acidic taste from the use of vinegar. For my Pinamalhan nga Bangus , I did try to duplicate that authentic Pinamalhan nga Bangus tha I had on that trip. I am not really sure if my recipe is close to the authentic Pinamalhan nga Isda . I just hope that our Ilonggo ...

Inihaw na Bangus sa Grill Plate. Most of our readers have probably seen or have cooked our version of inihaw na bangus wrapped with aluminium foil . That version was something special and original to Overseas Pinoy Cooking due to the addition of bagoong alamang on the tomato, onion and ginger fillings . Today I would again want share another version of inihaw na bangus . Although you may wrapped the fish with aluminium foil , but this time I decided not to wrapped the fish with aluminium foil for the reason that I am using a grill plate and I wanted the grill marks on the grilled bangus . For this version I again introduce another ingredients, sampalok sinigang mix . The sourness of the  sinigang mix  will complement the already rich flavours of the filling with  bagoong alamang . Here is the recipe of my second version of  Inihaw na Bangus . Ingredients: 2 large size bangus, milkfish 3 medium size tomato, chopped 1 large size onion,...

Bangus with Tausi, Milkfish with Salted Black Beans . This is one of the more popular Pinoy cooking method of milkfish . Fried slices of milkfish are cooked with ginger, onion, tomato and with fermented/salted black beans. Newly fried milkfish or left over fish can be used for this recipe. The black beans should be rinsed to rid of some of the saltines. Kinchay or Chinese parsley is normally use instead of spring onion. But I could not find kinchay today at my favourite supermarket so I have to settle for spring onion, if both are available both then use both. The bangus I used is frozen, I bought it from the Asian store near my place. Here is the recipe of my version of Bangus with Tausi, Milkfish with Salted Black Beans . Ingredients: 1 medium size bangus, milkfish, sliced into 1” thick 2 thumb size ginger, cut into thin strips 3-3 clove garlic, chopped 2 medium size tomato, coarsely chopped 1 medium size onion, coarsely chopped 1/2 medium size bell...

Daing na Bangus . As mentioned in my previous post on daing na talakitok , this daing is not the usual salted and sun-dried daing or tuyo . Small to medium size bangus are cut split open and marinated with vinegar and plenty of garlic, black pepper, salt and some versions with a little sugar. Daing na bangus is one of the most popular way of cooking bangus. It is easy to prepare and convenient to cook for a nutritious Pinoy breakfast. Ingredients: 4 small to medium sized bangus 1/2 cup vinegar1/2 head garlic, chopped 1/2 tsp. sugar salt and pepper cooking oil Cooking procedure: Prepare the fish or ask your fish monger to prepare. Cut at the back along the bones of each bangus leaving the belly intact, open up and spread flat. Remove gills and innards, wash and drain. Place the fish in a deep container with lid. combine all the marinating ingredients except the cooking oil. Thoroughly coat the fish with the marinade and leave to marinate in the refrigerator overni...

Inihaw na Bangus, Grilled Milkfish . I once live along a coastal barangay along the Laguna bay. When in season or when the fish pens over flows due to typhoon bangus are a bargain. The best way of cooking fresh bangus would of course grilling and my personal favorite is with onion, tomato, ginger and bagoong alamang stuffing wraped in aluminum foil. Aluminum foil traps all the juices from the fish and the stuffings which then steam infused all the flavors to the fish. The fish is moderately charred outside but really moist inside. Grilled bangus dip in a mixture of soy sauce, kalamansi and hot sili make everyone droll. Now here is how to do it. Ingredients: 1 large size bangus , milkfish, 1 kilo a piece 2 pc. medium size tomato, chopped 1 pc. medium size onion, chopped 1 thumb size ginger, chopped 1/4 head garlic, chopped 1/4 cup bagoong alamang 2 pc. green sili salt Cooking procedure: Remove gills of milkfish, keep scales intact. Slit at the back of the milkfish...

Sinigang na Bangus sa Santol is traditionally cooked in Laguna, they use santol or bayabas fruits as an alternative to sampalok . See my previous post on sinigang na bangus sa bayabas . The sourness of santol goes well with bangus. The meat of the cooked santol can be eaten and the juices of the santol seeds can be suck. The milky broth with the sourness from the santol is great with a lot of hot rice topped by the santol meat. This sinigang is highly recommended. Here’s how to cook it. Ingredients: 1 large size bangus , about 1 k. a piece 3 pcs. medium size unripe santol 1 medium size onion, quartered 1 bundle kangkong , separate leaves and stalks 2-3 stalks spring onion 3-5 pcs. siling haba salt to taste Cooking procedure: Remove scales, gills and innards of bangus . Using scissors cut fins and tails. Wash fish thoroughly drain and slice diagonally keep aside. Skin each santol , lightly crisscross cut around the meat and cut into quarters. Put in...

Sinigang na Bangus sa Bayabas . Bangus is good for sinigang, in fact it is one of the prepared way of cooking fresh bangus. Today cooking sinigang is as easy as 123, no more messy preparation of souring ingredients, new food innovation has brought to us sinigang seasoning of your choice in powdered form. I my self use these mixes all the time they are convenient and available all year round unlike the fresh fruits used in sinigang which are in season. This time I am not using sinigang mix on my sinigang na bangus sa bayabas I am cooking it from scratch using fresh guava fruits. Here is the recipe, enjoy! Ingredients: 1 large size bangus , about 1 k. a piece 6 pcs. large size ripe bayabas (guava) 1 medium size onion, quartered 1 bundle kangkong , separate leaves and stalks 3-5 pcs. siling haba salt to taste Cooking procedure: Remove scales, gills and innards of bangus . Using scissors cut fins and tails. Wash fish thoroughly drain and slice diagonally kee...

Afritadang Bangus, Milkfish Afritada . Here is an alternative way of cooking bangus if you are tired of your regular daing, paksiw or sinigang na bangus . The bangus I used on this recipe is frozen that are sold at supermarkets. The freshness compared those that are sold at wet market here they are equally good and at times better, it must have been frozen right after it they were caught. As mentioned on my previous post of paksiw na bangus there are countless ways to cook bangus and afritada is one way. Ingredients: 1 medium size bangus (about 1/2 k.), sliced into 1” thick 1 potato, sliced into 1/2” thick 3 bulb garlic, minced 1 small size onion, chopped finely 1 small size bell pepper, sliced 1 c. tomato sauce 2-3 tbsp. cornstarch 2-3 tbsp. patis 2 pc. bay leaf salt and pepper cooking oil Cooking procedure: Fry sliced potato and bangus until colour turn to golden brown. Remove from frying pan, set aside. In a sauce pan sauté garlic and onion until ...

Rellenong Bangus, Relyenong Bangus is a special dish because of the amount of work involved in cooking. Cooking process itself involves several processes, preparing the vegetables and fish. Removing the fish meat leaving the fish skin intact, steaming, de-boning, flaking, marinating, stuffing and frying. Preparation of the bangus for relleno is equally tedious. After selecting the right size of bangus, it is then scaled, gutted, and the intestines removed. There are three ways to remove the fish meat off the skin: Pounding , gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding. The spine is then snapped at the nape and near the tail. Insert the end of the handle of a sandok through the fish neck. Gently scrape the meat off the skin by scraping down to the tail, going around and on the other side of the fish. If the meat is entirely separated from the skin, remove the handle, squeeze and push out meat starting from the tail going out through...