by Chef Boy Logro
Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.
"Luna Blanca" villainess Chynna Ortaleza understands the joy that comes from spending for the family's celebration of a child's first paycheck because she, too, has experienced it. Indeed, this calls for a celebration - that Kuya or Ate spends for!
Here comes Chef Pablo "Boy" Logro regaling us all with Relyenong Bangus ni Ate. At first blush, the dish looks simple enough; but wait until you gobble up a mouthful of it and you get a delicious pop from the explosion of flavors that this Filipino classic gives.
- 1 big bangus (milkfish)
- ¼ cup lemon juice
- ¼ cup soy sauce
- 3 cloves of garlic, minced
- 2 tomatoes, diced
- 1 onion chopped
- 1 egg
- 1 small carrot, finely chopped
- 4 tbsp of cooking oil
- Ham, finely chopped
- Raisins
- Cooked peas
- Salt and pepper to taste
1. Scale and remove the intestines of the bangus.
2. With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.
3. Marinate the head and skin in lemon juice, soy sauce and pepper.
4. Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.
5. Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
6. Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste. Add a beaten egg to the sauté and mix well.
7. Stuff the mixture inside the bangus skin and head. Sew the cavity if needed. Fry in oil until golden brown.
8. Slice slightly diagonal (1 1/2 inch thick) and serve.
2. With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.
3. Marinate the head and skin in lemon juice, soy sauce and pepper.
4. Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.
5. Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
6. Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste. Add a beaten egg to the sauté and mix well.
7. Stuff the mixture inside the bangus skin and head. Sew the cavity if needed. Fry in oil until golden brown.
8. Slice slightly diagonal (1 1/2 inch thick) and serve.
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