Pinoy Tinokwang Bangus
published by Tarra Buluran on May 2, 2008
Philippines’ national fish is best served with this new exciting recipe.
Ingredients:
- 1 medium head garlic, crushed
- 6 stalks kinchay, chopped
- ½ cup Sarsa ni Mang Tomas
- 1 large Bangus or Milk Fish, cut into four
- 6 pcs. tokwa or tofu, each cut into four
Method:
- Marinate Bangus with salt and garlic for 15 minutes
- Fry the tokwa and Bangus in cooking oil and set aside
- Saute kinchay. Add the Sarsa ni Mang Tomas, water, iodized salt, and pepper. Then add the tokwa and Bangus.
# 1 by Danna
June 19th, 2008 at 10:25 am #
Though I haven’t tried this recipe, I know it’s sweet because of the sarsa ni Mang Tomas, an appetizing dip for lechon.
# 2 by den
July 9th, 2008 at 6:06 am #
hmmm… i like this recipe; yummy, affordable and easy to cook… im going to try this one… ^_^