Fried Dried Boneless Danggit

crunchy!

I had fried dried boneless danggit today with scrambled eggs and jasmine rice. Thanks to Ann for the danggit.

The crunchiness and yumminess were just perfect! Poor Hubby had to smell the unfavorable odor even the stove fan was on. Tsk tsk tsk! I feel sorry for him. Nonetheless, he was happy when I shared my foods to him minus the dried fish :)

We are both stuffed afterwards. Thank you Lord!

Tips:

Before frying the dried fish, make sure that the oil in the pan is very hot and count 5-6 seconds then turn the other side of the fish, count 5-6 seconds again. Serve.

Thanks for doppin' by.

Grilled Stuffed Bangus Wrapped in a Foil

I went to a Filipino Party last night and I brought Grilled Bangus with me to share.

Bangus is Philippines' national fish. I like it when it is stuffed with tomatoes, onion and garlic, seasoned, wrapped in aluminum foil and grilled. It is juicy and yummy!

Sharing the recipe here:

You will need:

1 whole Bangus (big) - you  can make a slit along the back of the fish for stuffing or do the traditional way

2  tomatoes

green onion/ white onion

2 cloves of garlic

salt and pepper

lemon grass or tanglad (optional)

aluminum foil

Procedure:

1. Salt the fish. Set aside.

2. Chop tomatoes, onion leaves and garlic.

3. Season with salt and pepper. Make sure to put a lot of salt. Mix

4. Stuff the mixture inside the belly and properly wrap with foil.

5. Grill until it is done.

credit to pagkaingpinoy.atbp