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  • Tle 123

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    Ashly Pecaso
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    This document provides a recipe for daing na bangus, a Filipino dish of milkfish marinated in a mixture of vinegar, crushed peppercorns, garlic, and salt. It notes that unlike traditional daing, this version does not require sun drying and thus avoids the fish becoming tough. The directions explain how to clean and layer the fish, pour vinegar over it, and refrigerate overnight before frying until crispy and serving with additional vinegar. A list of ingredients and their costs is also included.

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    This document provides a recipe for daing na bangus, a Filipino dish of milkfish marinated in a mixture of vinegar, crushed peppercorns, garlic, and salt. It notes that unlike traditional daing, this version does not require sun drying and thus avoids the fish becoming tough. The directions explain how to clean and layer the fish, pour vinegar over it, and refrigerate overnight before frying until crispy and serving with additional vinegar. A list of ingredients and their costs is also included.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    9 views7 pages

    Tle 123

    Uploaded by

    Ashly Pecaso
    This document provides a recipe for daing na bangus, a Filipino dish of milkfish marinated in a mixture of vinegar, crushed peppercorns, garlic, and salt. It notes that unlike traditional daing, this version does not require sun drying and thus avoids the fish becoming tough. The directions explain how to clean and layer the fish, pour vinegar over it, and refrigerate overnight before frying until crispy and serving with additional vinegar. A list of ingredients and their costs is also included.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 7

    PROJECT IN

    T.L.E
    Ashly Denise C. Pecaso
    7- MACAPAGAL
    Ms. Vicky U. Magno
    DAING NA BANGUS
    Daing na Bangus refers to milkfish that is marinated in a
    mixture composed of vinegar, crushed peppercorn, garlic, and
    salt. Hot pepper such as cayenne pepper powder can be added to
    make it spicy. It is usually marinated overnight for best results,
    and the fried until crispy
    Unlike traditional daing wherein the fish is salted and then
    sooked under the sun for a day or two, this daing na bangus
    recipe in particular, do not need the heat of the sun. This makes
    this version more pleasureable because the meat do not get
    tough ( which often happens to most dried fishes)
    Daing na Bangus is best for traditional breakfast and lunch the
    term BangSiloog ws coined from a meal combination composed
    of daing nab angus , Sinangag (garlic fried rice), and fried egg.
    It can also be eaten simply with warm white rice

    DIRECTIONS
    1. Wash the Bangus make sure that is clean,
    dry it after it wash
    2. Put a salt, pepper, aginamoto and garlic in
    the bangus
    3. Layer the bangus
    4. Pour the vinegar on the bangus and let all
    the air out.Close the Tupperware and
    Refrigirate overnight.
    5. Remove the fish from the Tupperwarr
    6. Heat the cooking oil in a pan. Once the oil
    gets crisp. Turn it over and repeat the
    process on the other side.
    7. Remove from the pan and place in a
    serving plate. Serve in a bowl of a spicy
    Vinegar
    8. Share and Enjoy!
    Ingredients Cost

    -1large sized
    milkfish cleaned and scales
    removed Php 150.00
    -Vinegar Php 21.o0
    -Black pepper Php 5.00
    -Crushed garlic Php 7.00

    -Salt Php 5.00


    Php 20.00
    -Cooking oil

    TOTAL:
    php 208.00

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