Fried Boneless Bangus with Toasted Garlic and Ginisang Ampalaya with Egg Recipe
Fried Boneless Bangus with Toasted Garlic Recipe:
- 1 whole bangus (milkfish), cleaned and deboned
- Salt and pepper to taste
- 1 head of garlic, minced
- Cooking oil for frying
Instructions:
- Prepare the Bangus:
- Purchase a whole bangus from the wet market and have it deboned. Make sure it is thoroughly cleaned and butterflied (opened flat).
- Season the bangus generously with salt and pepper, ensuring even coverage.
- Frying:
- In a large pan, heat cooking oil over medium heat.
- Carefully place the seasoned boneless bangus in the hot oil, skin side down.
- Cooking:
- Fry each side until golden brown and fully cooked. Depending on the size of the bangus, this may take 5-7 minutes per side.
- Toasted Garlic:
- In a separate pan, sauté the minced garlic in a bit of oil until golden brown and fragrant.
- Serve:
- Once the boneless bangus is fried to perfection, transfer it to a serving plate.
- Sprinkle the toasted garlic over the fried bangus.
- Garnish:
- Garnish with additional toasted garlic and chopped parsley, if desired.
- Serve Warm:
- Serve the Fried Boneless Bangus with Toasted Garlic immediately, accompanied by steamed rice and your preferred dipping sauce or a side of vegetables.
Ginisang Ampalaya with Egg Recipe:
Ingredients:
- 1 medium-sized ampalaya (bitter melon), sliced thinly and deseeded
- 2 eggs, beaten
- 1 medium-sized onion, finely chopped
- 2 medium-sized tomatoes, diced
- 3 cloves garlic, minced
- 1 tablespoon fish sauce (patis)
- Salt and pepper to taste
- Cooking oil for sautéing
Instructions:
- Prepare the Ampalaya:
- Cut the ampalaya in half lengthwise, remove the seeds, and thinly slice.
- Sprinkle salt over the sliced ampalaya and let it sit for about 10-15 minutes. Squeeze out excess water and rinse with water. This helps reduce the bitterness.
- Sautéing:
- In a pan, heat cooking oil over medium heat.
- Sauté garlic until golden brown, then add onions and cook until translucent.
- Add Tomatoes:
- Add diced tomatoes and cook until they are soft and mushy.
- Add Ampalaya:
- Toss in the sliced ampalaya. Stir-fry for 3-5 minutes until tender but still crisp.
- Seasoning:
- Pour fish sauce (patis) over the mixture. Add salt and pepper to taste. Mix well.
- Add Beaten Eggs:
- Push the ampalaya mixture to one side of the pan and pour the beaten eggs on the other side. Allow the eggs to slightly set before scrambling and mixing them with the ampalaya.
- Final Touch:
- Continue cooking until the eggs are fully cooked and incorporated into the ampalaya mixture.
- Serve:
- Transfer the Ginisang Ampalaya with Egg to a serving plate.
- Serve Warm:
- Enjoy the Ginisang Ampalaya with Egg with steamed rice!
Why These Recipes?
Budget-Friendly: The ingredients for both recipes are readily available and won’t put a strain on your wallet. Boneless bangus and ampalaya are affordable choices that pack a nutritional punch.
Simple Preparation: These recipes are designed for simplicity. You don’t need to be a seasoned chef to whip up a delicious meal. The steps are straightforward, making them perfect for busy individuals or those new to cooking.
Versatility: Feel free to customize these recipes based on your preferences. Add a pinch of your favorite herbs or spices to enhance the flavors. The versatility of these dishes allows you to get creative in the kitchen.
As a mom who enjoys cooking, I’m happy to share these Filipino meatless ulam ideas with you! I hope these dishes bring joy to your family, just as they do to mine. Stay tuned for more simple and meatless ulam ideas. Happy cooking, and may your kitchen always be filled with the warmth of homegrown flavors! Bon appétit and culinary delight await!
