INGREDIENTS:
- 1 large size bangus (milkfish), preferably 1 kilo
- 3 pcs. medium size unripe santol (wild mangosteen)
- 1 medium size (quartered) onion
- 1 bundle kangkong (separate leaves and stalks)
- 2-3 stalks spring onion
- 3-5 pcs. siling haba (green chili)
- salt (to taste)
INSTRUCTIONS:
- Prepare the milkfish. Remove the scales, gills and innards of bangus. Cut or remove its fins and tails.
- Wash fish thoroughly drain and slice diagonally keep aside. Skin each santol, lightly crisscross cut around the meat and cut into quarters.
- Put in quartered santol and onion in a large pot.
- Add 6-8 cups of water (at the large pot where the santol is) then bring to a boil and simmer for 10-15 minutes or until santol meat are tender.
- Season with salt to taste.
- Add in kangkong stalks and sliced bangus cook for 3-5 minutes. Then add kangkong leaves, spring onion and siling haba.
- Cook for another 2-3 minutes or until bangus and vegetables are cooked.
- Serve hot along with steamed rice.
Source: Filipino Foods And Recipes
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