When we were given the task to cook Bangus, we automatically thought of creating a dish that will compliment the palette of the Filipinos. We thought of incorporating the Bangus with one of the most enjoyed dishes in the Filipino cuisine, Lumpiang Shanghai. A delicious, cheap and fast way to satisfy your hunger.
Ingredients
Bangus
Bangus, boneless 500g
Garlic, chopped 60g
Salt 3g
Pepper 3g
Vinegar 20ml
Vegetable Oil 120ml
Bangus, boneless 500g
Garlic Rice
Vegetable Oil 20ml
Garlic, minced 40g
Butter, room 15g
temperature
Garlic Oil 30ml
Plain white rice 500g
Bangus Filling
Vegetable Oil 30ml
Onion 50g
Garlic 30g
Ground meat 100g
Tomatoes 50g
Carrots 50g
Bangus Flakes 350g
Bangus Filling 15g
Lumpia Wrapper 1 pc
Vegetable Oil 240ml
Procedure:
1. Marinate the Bangus for 15 minutes with garlic, salt, pepper and vinegar.
2. Remove the chopped garlic before frying the Bangus.
3. Heat oil in a frying pan and cook the Bangus skin-side down first.
4. Once cooked, set aside to cool.
5. Flake the Bangus meat.
Procedure:
1. Marinate the Bangus for 15 minutes with garlic, salt, pepper and vinegar.
2. Remove the chopped garlic before frying the Bangus.
3. Heat oil in a frying pan and cook the Bangus skin-side down first.
4. Once cooked, set aside to cool.
5. Flake the Bangus meat.
6. In a sauce pan, heat the vegetable oil and brown the garlic. Set it aside to cool down
7. In the same sauce pan, combine the butter with the garlic oil. Add the plain white rice. Combine everything together and add the browned garlic and set aside.
8. In a sauce pan, heat the vegetable oil and saute the onions, garlic, ground meat, tomatoes, carrots and Bangus flakes. Set aside to cool down.
9. Once the filling has cooled down, fill each lumpia wrapper with approximately one Tablespoon of the Bangus filling. Once all the lumpia wrapper is filled, fry in vegetable oil.
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