Pinangat na Sapsap

Pinangat na Sapsap 

(Best served with "Kinayod na Manggang Hilaw")

One of my family's favorite dishes served at our dining table during meal time. A very simple recipe that I learned from my Mother as she also learned from her Mom, Nanay Vito. 

I still remembered those days how Nanay Vito cooked delicious foods for all her Apo's, made our weekend vacation happy and complete. She really made our childhood years memorable as ever.

She used to served this meal with "kinayod na manggang hilaw (grated green mango) and bagoong" as side dishes, that truly makes this dish a perfect meal for everybody.

Ingredients:

1 kilo fresh sapsap or talakitok

5 tbsp calamansi juice

1-2 tsp iodized salt

3 tbsp cooking oil

Procedures:

1. Clean fish, drain well.

2. Place fish in a casserole

3. Add salt, calamansi juice and cooking, then cover.

4. Cook over medium heat for 5-7 minutes, until done.

5. May add a little MSG, if you want to enhance the flavor.

5. Best served with "kinayod na manggang hilaw" or "ginisang bagoong balayan"

Let me share with you how to prepare the "kinayod na manggang hilaw" as side dish:

1 piece Green Mango, grated

3-4 pieces garlic, minced

1/4 cup water

1 tsp rock salt

Mixed all ingredients, then served together with prepared "Pinangat na Sapsap"

May you also enjoy this meal the way our family loves it. Thanks a lot.

Boneless Bangus Sisig

If you are a on a diet and prevent from eating fatty foods, then this recipe best suits your eagerness to keep fit, slim and healthy. This recipe is made of fish and not the usual pork meat.

Ingredients:
500 grams Boneless Bangus (available at leading supermarkets/groceries)
100 grams Ginger, finely chopped*
100 grams Onion, finely chopped*
2 pieces Siling labuyo, finely chopped*
3-4 tbsp Mayonnaise
2 pieces Salted Egg, chopped
3 tbsp Oil
Salt and pepper to taste
Butter
Fresh Egg**
Calamansi syrup**  


Procedure:


Wash boneless bangus, drain well.
Mix salt and pepper, season fish once drained.


Heat oil in a non-stick pan, add fish.
Cover, fry until golden brown.
Drain excess oil and let it cool


Finely chopped fried milkfish then place to clean and dry food container.
Add onion, ginger, salted eggs and mayonnaise. Mix well.
Add salt and pepper to taste. Set aside.


Place sizzling plate over medium heat.
Brush plate with 1 teaspoon of butter.
Place Sisig mixture in a plate based on desired serving size.
Serves hot


Optional:
*May add or lessen required quantity, depending on your taste preference
** Fresh Egg and Calamansi syrup maybe added on top, if desired