Baked Rellenong Bangus Recipe & How to Cook Guide

INGREDIENTS:

Milkfish, whole -1 medium

Aluminum foil enough for wrapping the whole fish

cooking thread

vegetable oil for brushin

Filling:

Milkfish meat from the same fish

Garlic, minced - 5 cloves

Onion, minced - 1 medium

Raisins -2 handfuls

Yellow capsicum, chopped- 1 small

Ripe Tomatoes, chopped- 1 large

Vegetable Oil - 1 tbsp

Eggs, beaten - 2 medium

Garlic Powder - 1 tsp

Black Pepper Powder

Iodized Salt -1/4 tsp

HOW TO COOK:

1. Wash, scale, and gut, gut the fish. You should slice the fish from its back bones. Drain.

2. Gently massage the fish with your bare hands, to loosen the fish meat.

3. Break the spine of the fish at the head and the tail.

4. Scrape the fish meat from the skin. Remove the big bone.

5. Make sure that the skin and head are whole and intact. Set aside.

6. Mash the fish meat and remove all fish bones

7. Mix together the fish meat and the rest of the ingredients except for the eggs and powder ingredients.

8. Beat the eggs and mix in the garlic powder, black pepper powder, and salt.

9. Pour it on the fish and veggie mixture. Mix by hands or with a spatula / wooden spoon.

10. Stuff the fish and veggie mixture inside the fish skin and sew the opening.

11. Wrap the fish with aluminum foil and you can store them inside the freezer until cooking time. If you have frozen your rellenong bangus make sure that you thaw it for at least 2 hours before cooking

12. Baking: Pre-heat the oven to180 degrees C. Brush the rellenenong bangus with vegetable oil, cover it again with aluminum foil, place inside the oven, and bake for 25 minutes.

13. Take out the rellenong bangus, open the foil and remove all the liquid. You can set aside the liquid for consumption. Increase the oven temp to 200 degrees celsius. Brush the rellenong bangus with oil, then return it inside the oven, this time open the foil or you can remove the foil entirely. Bake for at least 20 minutes or until the skin turned brown (not burnt). Remove from the oven.

14. Cool the fish down first before slicing. Serve and enjoy

Source: My Fresha-Licious

Comments

Pinikpikan Recipe & How to Cook Guide

INGREDIENTS: 1 whole chicken ginger pepper chayote 1/4 kilo Etag 2 cups of rice wine HOW TO COOK: 1. Pick the best chicken. It is better to have native chickens but if it is not available then you can use any alive chicken available. 2. Beat the chicken alive until the chicken dies. Beating the chicken is believed to make the chicken tastier. 3. Remove the feather. 4. Burn the remaining feathers of the chicken. This would add flavor as well in the soup of the chicken. Cooking Process Cooking Pinikpikan is somewhat similar to cooking Tinola. 1. Boil the chicken with the spices like ginger and pepper until the chicken is cooked. 2. Add Etag and continue boiling it until etag is cooked. 3. Upon adding the Etag add the 2 cups of rice wine. 4. Once etag is cooked then add chayote. 5. Served while hot. Please note that you have to make sure to have add more water to make sure it will last until the chicken is cooked. Sou...

Rosquillos Recipe & How to Bake Guide

INGREDIENTS: 6 cups flour 1 cup sugar 3 tsp baking powder 1 cup white wine 1 cup vegetable oil 1 cup vegetable shortening 2 tbsp anise extract HOW TO BAKE: 1. In a mixing bowl combine sugar, vegetable shortening, vegetable oil and baking powder. 2. When mixed, add anise extract and stir. 3. While stirring continuously add flour until dry or crumbly. 4. Use hands to mix together dough. Divide the dough into small pieces and flatten it on a floured table. 5. Use a flower shaped cookie cutter and cut the portions. 6. Lay the cut dough on a baking tray and set aside. 7. Pre-heat oven to 325 degrees Fahrenheit and bake cookies for 15 to 18 minutes. 8. Once cooked set aside and let it cool to prevent it from breaking down when removed from the tray. Source: Lokal Kusinero

Sizzling Chicken a la Pobre (Recipe and How to Cook)

SERVES 4 to 6 PREP TIME 20 minutes COOKING TIME 30 minutes INGREDIENTS olive oil for frying 1/2 cup chopped garlic 2 tbsp. soy sauce 2 tbsp. knorr liquid seasoning 1 tbsp. calamansi juice 1 tsp. marjoram 1 tsp. thyme 1tsp. ground pepper salt, to taste 500 grams boneless chicken thigh fillets, with skin on buttered carrots, corn, and mashed potatoes, to serve GRAVY 2 tbsp. butter 2 tbsp. all purpose flour 2 cups water 1 knorr chicken cube 1 tbsp.knorr liquid seasoning HOW TO COOK 1 Heat oil in a frying pan and fry garlic until golden brown. Strain and set aside 2 Combine soy sauce, liquid seasoning, calamansi juice, marjoram, thyme, pepper, and salt in a bowl. Add chicken and rub sauce evenly. Marinate for at least 15 minutes 3 Make the gravy: Melt butter in a skillet. Add flour and cook for 1 minute. Add water and chicken cube; mix well...

Food Recipe Notebook

Search This Blog