Tilapia with Tausi

6:00 PM Pinoy Kitchenette

We live near the lake, so we have an abundant supply of fresh tilapia. My daughter likes it cooked -deep fried with a heaping of catsup on the side. Me? I like it deep fried too, but with black bean sauce. Tausi or tawsi are fermented black beans and are available in cans or pouches here in the Philippines. Tausi is already salty so you have to be careful in adding too much on your dish. What you need: 1 kg of fresh tilapia oil, for deep frying 2 tbsp salted black beans, sauce included 1 big onion, 2 cloves garlic, minced 1 bell pepper, sliced 1/2 thumbsized ginger, grated 3/4 cup water

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Drain well. to taste 1 tbsp oil Procedure:       Wash and clean fish. Rub with some salt.add ginger. sugar and ground black pepper. Then set aside fish when done frying. Pour the sauce on top of fish. Cook for about 2 minutes. garlic. Adjust the taste. then the salted black beans. Add water.Simmer for another 2 minutes. Cut into 2( if desired). Saute onions. Deep fry fish in heated oil. Add the bell peppers. add salt if needed. Serve with rice! Adobong Manok  Philippines  Poultry  Chicken  Vinegar . heat 1 tbsp oil in a pan. While frying the fish.1 tbsp sugar ground black pepper.

Endless varieties of adobo exist and each region has its own specialty. Braising  Comfort (Filipino chicken in vinegar sauce) Adobong manok.3/4 cup Soy sauce -. thinly sliced -. Besides chicken and pork.1/4 cup Onion. often called "chicken adobo.4-6 cloves . Its origins are with the Spanish colonizers — adobo is the Spanish word for a marinade — but Filipinos have happily adapted it as their own. cut into serving pieces -." is often considered the national dish of the Philippines.2 1/2 to 3 pound White vinegar -. 4 to 6 servings Ingredients      Chicken. Image by stu_spivack The vinegar marinade makes a dish that stores very well in the Filipino heat. crushed -.1/2 Garlic. squid. there is fish. green bean and even eggplant adobo.

Place the chicken and its marinade in a large pot. finely sliced 2 cloves garlic. 2. cut into 1/2-in thick rounds 1 bitter melon (ampalaya). bay leaf.1-2 Peppercorns -. 3. or until the chicken is cooked through and tender. Ginataang Gulay Ingredients: 10 to 14 pieces medium-size shrimp. onion. ends trimmed 1 small onion. minced . and pat dry. 3-in lengths 1 eggplant. Add the water and bring to a boil over medium-high heat. 4. seeded and cut into cubes 5 to 6 pieces okra. seeded and cut into 1/2-in thick strips 1/2 of small winter squash (kalabasa). Remove the chicken from its sauce.1/4 cup Method 1. garlic. Remove from heat and set aside. head on 10-12 pcs long beans (sitaw).1 teaspoon Water -. 5. Toss the browned chicken pieces with the reduced sauce and serve with rice. soy sauce. reserving the sauce. peppercorns and salt to a large. Heat the oil in a skillet over medium-high flame and sauté the chicken pieces to brown them. Add water as necessary to keep the chicken from drying out. vinegar. Bring the remaining sauce to a boil over medium flame and cook until somewhat reduced and thickened.6-8 Salt -. Reduce heat to low and simmer for 30-45 minutes.     Bay leaf -. non-reactive bowl and refrigerate for 1-4 hours to marinate.1 cup Oil -. Add the chicken pieces.

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