INGREDIENTS:
- 3/4 kilo Ayungin (size 3 fingers is best) Removal of scales, gills and intestines not necessary.
- 3 pcs chili peppers (siling pansigang) break it open
- 1 spoonful crushed garlic
- 1 sliced onion
- 2 squashed riped tomatoes
- 1 spoonful crushed turmeric
- 1 cup vinegar
- 2 cups water
- 1 tablespoon salt
- 1 teaspoon sugar
- 250 grams sliced ampalaya or eggplant
INSTRUCTIONS:
- Clean fishes thoroughly.
- Put the sugar in the pot (saucefan will do the job) with some of the garlic, onion, turmeric, chili peppers, tomatoes then arrange the ayungin flatly.
- Put in the remaining garlic, onion, turmeric, chili peppers, tomatoes evenly on top and in between the fishes then sprinkle the salt.
- Pour in the vinegar then the water slowly and cover firmly.
- Bring to boil then allow to boil for 7-10 minutes defending on the flame.
- Let it stand for 30 minutes after turning off the fire without removing the lid.
Source:Foodipino
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