Overseas Pinoy Cooking

SARCIADONG BUWAD or KINAMATISANG DAING │ Masarap na Luto ng Daing Today I am sharing a cooking video of that dish. Please find below the actual post content and actual recipe from that post. Please note however that there are some difference and cooking methods, that is because of the availability of ingredients at the time of cooking. 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. Cooking is fairly simple, the dried fish has to be soaked in water to reduce or remove som...

PINOY STYLE BAGOONG RICE │ Sinangag with Daing na Bangus at Mangang Maasim Pinoy Style Bagoong Rice with Daing na Bangus. Sinangag with Bagoong Alamang may Daing na Bangus pa. . Bagoong Alamang Fried Rice Breakfast. Ingredients: Fired Rice: 4 to 6 cups day old rice, break up grains 2-3 tbsp. cooked bagoong alamang 2-3 beaten eggs 1/2 head garlic crushed, loosely chopped leave some peels 1 small onion, sliced salt to taste cooking oil For Garnish: 3 small size tomatoes, cut skin, sear the whole tomatoes 3 small size onions, quartered, quickly stir fried 1/2 head garlic crushed, loosely chopped leave some peels, fried 1 medium size cucumber, skinned, sliced 1 medium size green mango, skinned, sliced 2 eggs, fried sunny side up atchara oil for frying 2 small size daing na bangus, fried

What is Lamayo? Danggit Lamayo , refers to a fish marinated with vinegar, crushed garlic and crushed peppercorns, in this case the fish used is danggit . Lamayo is of course similar to Daing na Bangus which most of us are familiar with, specially in the Tagalog region. It is semi dried compared to dried fish or daing .   Lamayo is usually from Palawan but it is also available in other parts of Mindanao and Visayas ., the fresh danggit fish are sliced open and de-boned soak   and/or washed with the marinade, then partially air or sun dried before frying. The lamayo that are commercially available, are packed up in vacuum sealed bags that are then frozen. If you have visited Palawan then most likely you have seen it already as it is one of the best seller on Pasalubong Stores or changes are you have had it for breakfast at the hotel you stayed in. Frying lamayo to those who have done it is off course as simple as frying your favorite Daing na Bangus. But for ...

Daing na bangus is not the salted and sun-dried daing or tuyo . The fish or bangus is marinated with vinegar and plenty of garlic, black pepper and salt. And usually crispy fried and eaten with salted eggs and chopped tomatoes, or spicy-chilli vinegar for breakfast. For a variety I used talakitok in place of the traditional bangus . Talakitok has a firm flesh with a delicious flavour and also readily available, its a good alternative for bangus . In fact it turned out tastier. I would suggest to try the recipe with other fish that have similar firm flesh. Ingredients: 4 medium sized talakitok 1/2 cup vinegar 1/2 head garlic, crushed 1 tsp. black pepper, roughly crushed 1/2 tsp. salt cooking oil Cooking procedure: Prepare the fish or ask your fish monger to prepare. Slit diagonally crosswise on two places, both side of each talakitok . Cut at the back along the bones of each talakitok leaving the belly intact, open up and spread flat. Remove gills and in...