Ginataang Isda

Ingredients:

1kg. fish, washed thoroughly and sliced
1 pc. medium sized eggplant, sliced diagonally
6 stalks petsay
6 pcs. okra
2 medium sized onions, sliced finely
3 fingers of ginger, crushed
4 pcs. siling haba/chili fingers
1 1/2 cup coconut milk
1/4 cup vinegar/sukang iloko
2 tbsp. salt

Method:

In a stainless pot, combine the fish, salt, vinegar, onion, ginger. then simmer for 20 minutes or until liquid is reduced into 1/4 cup. Add coconut milk and let it boil. Simmer for 5 minutes. Add okra, followed by the eggplant and siling haba. Simmer for 5 minutes. Add petsay and simmer for another 2 minutes. Taste it and add salt if desired. 

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Dinengdeng na Bangus

Ingredients:

1 medium-sized Milk fish (bangus), fried or grilled
1 cup String beans, cut into 2 1/2 inches long
6 pieces Okra
1 cup Squash flowers
1 medium-sized Ampalaya (bitter gourd), cut into 1/2 inch thick
1 onion, sliced
2 large Tomatoes, sliced
1 cup Jute leaves (saluyot)
1 root Ginger, crushed
2-3 tablespoons Bagoong isda (fermented fish)
3 cups water

Method:

In a casserole, bring water to boil.
Add onion, ginger, and tomatoes. Let stand for 3 minutes.
Season with bagoong and continue boiling for another 3 minutes.
Remove the scum that rises on top of the liquid and then drop the milkfish.
Simmer for 5 minutes, then add vegetables.
Cook until vegetables are half-cooked.
Adjust seasoning according to taste. Best served with steamed rice.

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.