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Bangus Condensada Recipe, Panfried boneless bangus belly marinated in condensed milk

Preparation Time: 00:03
Cooking Time: 00:03
Servings: 6-8

• 400 g boneless Bangus (Milkfish) belly
• 1 can 301ml condensed milk
• 1 1/2 tbsp chopped celery
• 1 sachet 8g MAGGI MAGIC SARAP
• black pepper to taste
• cooking oil for frying

PinoyRecipe.net Tips:

Going meatless from time to time means fewer intakes of fats. Eating less meat also lessens the intake of high cholesterol fats that come from meat.

NUTRITIONAL CONTENT:

Calories:198
Carbohydrates (g):23
Protein (g):13
Fats (g):6

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Buttery Tanigue, Grilled fish served with a light but tasty sauce

Preparation Time: 15 minutes to prepare plus 30 minutes to marinate fish
Cooking Time: 10 minutes
Servings: 4

• 
  ½ k tanigue steak
• 1 tbsp MAGGI Savor, Classic
• 2 tbsp butter, melted

For Creamy Cucumber Sauce – Combine:

• 1 250ml NESTLÉ All Purpose Cream
• 2 medium cucumbers, peeled, seeded and diced
• ½ tsp ground white pepper
• 1 8g MAGGI Magic Sarap

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Bulanglang Recipe (Boiled Vegetables with Fish) is a Filipino regional dish mainly of vegetables boiled with broiled or fried fish and seasoned with bagoong.

Estimated cooking time: 45 minutes

• 
  1 medium bangus (milkfish)
• 1 tsp. salt
• ½ cup cooking oil
• 1 garlic minced
• 1 small onion, thinly sliced
• 1 medium tomato, thinly sliced
• 3 to 4 tbsp. bagoong
• 2 cups water
• 2 cups squash cut into 1″ cubes
• 1 cup green beans diagonally halved
• 1 small ampalaya (bitter melon), seeded and cut 1-½” lengths

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Thai Spicy Steamed Fish Parcels Recipe or Spicy Steamed Fish in Banana Leaf.

Makes 12 parcels

Preparation time: 1 hour

Cooking time: 25 mins

• 
  6 large banana leaf sheets, soaked in hot water until soft or 1 baking pan (20 x 20 cm/8 x 8 in)
• Toothpicks or staples, for fastening
• 500 ml (2 cups) water
• 1/4 teaspoon salt
• 300 g (10 oz) Chinese cabbage, shredded to yield 3 cups
• 500 g (1 lb) white fish fillets (catfish, snapper, grouper or mackerel)
• 2 tablespoons fish sauce
• 250 ml (1 cup) thick coconut milk
• 4 kaffir lime leaves, thinly sliced into fine strips

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Bangus belly is prized for its black, fatty layer, which has a very soft texture. The vinegar stew and ginger give this prime cut a piquant, slightly sour flavor.

Serves 4-6
Preparation time: 5 mins
Cooking time: 15 mins

• 
  1 small ampalaya (bitter melon), about 100 g (3 1/3 oz), sliced about 1 cm (½ in) thick
• 2 small eggplants (aubergines), about 100 g (3 1/3 oz), sliced diagonally about 1 cm (½ in) thick
• 6 fillets bangus (milkfish) belly
• 250 ml (1 cup) vinegar
• 125 ml (½ cup) water
• 2 tablespoons sliced ginger
• 1 green chili (optional)
• Salt and pepper to taste

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