Fried Adobong Galunggong

Ingredients:

1 k fresh galunggong, medium size
2 medium onions, sliced
5 cloves garlic, minced for sautéing
1 thumb ginger, sliced thick
2 tbsp vegetable oil for sautéing
2 bay leaves
¼ c water
2 tbsp oyster sauce
1 c vegetable oil for frying
2 medium tomatoes sliced round, to garnish
1 medium cucumber sliced round, to garnish

Marinade:
1 c vinegar
2 tsp salt
½ head native garlic, crushed
¼ tsp ground black pepper

Method:

Clean the fish well. Marinate galunggong in vinegar, salt, garlic and ground black pepper overnight. Then, in hot oil, sauté garlic, onions and ginger. Add fish and the marinade. Add water. Add oyster sauce. Bring to a boil without stirring. When mixture boils, lower heat and add bay leaves. Allow to simmer for 30 minutes or until the liquid has been reduced. Remove the fish. Fry the adobong galunggong in vegetable oil until crispy, but do not overcook. Remove from oil then drain. Serve hot the fried adobong galunggong on a platter garnished with tomatoes and cucumber. Serve adobo sauce on the side.


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Pesang dalag with miso sauce

Ingredients:

1 whole dalag (mudfish), scaled, gutted and scrubbed well to remove the slime, and cut to serving size pieces
1 bunch of pechay or a combination of pechay and repolyo
1 large onion, finely sliced
1 large tomato, diced
1 thumb-sized ginger, peeled and thinly sliced
3 cloves of garlic, crushed and peeled
1 tsp. black peppercorns
3 to 4 tbsp. vegetable cooking oil
patis (fish sauce), to taste

For the miso sauce:
1 cup of yellow miso
1 onion
1 tomato
3 cloves of garlic
2 tbsp. cooking oil
patis, to taste

Method:

Sauté the onion, garlic, ginger and tomato, Cook, stirring, until the vegetables soften a little. Add the fish. Pour in enough water to cover. Add peppercorns. Bring to the boil. Remove the froth that forms on the surface as it will make the soup cloudy. Prepare the pechay. Wash, cut off the root ends and, if rather large, cut right across the middle. Add the pechay to the pot, pushing the leaves down. Season with patis to taste. Continue boiling for a minute then cover the pot and turn off the heat. Both the fish and greens will continue cooking in the residual heat. I find this the best way not to overcook them. While the fish finishes cooking in the residual heat, prepare the miso sauce. Finely slice an onion, chop a tomato and three cloves of garlic. Heat about two tablespoonfuls of vegetable oil and sauté the garlic, onion and tomato until they start to soften. Add the miso and stir. The mixture will appear much too dry at this point. Take some of the broth from the pesa and pour into the miso mixture little by little, no more than a few tablespoonfuls at a time, until the mixture is of the desired consistency. Some people like the sauce to be almost soupy; others prefer it thick. When the consistency of the miso sauce is just right, add patis to taste.



Disclaimer:  [http://kitchenrecipesfromallwalksoflife.blogspot.com/] does not represent or endorse the accuracy or reliability of any information's, content or advertisements contained on, distributed through, or linked, downloaded or accessed from any of the services contained on this website, nor the quality of any products, information's or any other material displayed,purchased, or obtained by you as a result of an advertisement or any other information's or offer in or in connection with the services herein.