4 Servings
1 1/2 lb bangus (milkfish) (or white)
-fish, dr, essed
1/2 c vinegar
1/4 c water
1 1/2 t salt
1 1/2 inch ginger, cru
2 pieces hot banana pe
1/2 c ampalaya (bitter mel
1/2 c eggplant, sliced
1. Cut fish into 4 slices. Place fish in a teflon or porcelain
coated skillet. Add all other ingredients, except ampalaya and eggplant, cov and bring to a boil. Let simmer about 10 minutes, turning fish once to evenly.
2. Transfer to a covered dish and store in the refrigerator to 'age'
days.
3. Reheat over moderate heat just until heated enough before serving.
4. Add ampalaya and eggplant during the last five minutes of cooking.
Pan De Sal
2 t active dry yeast dissolved
1 in
1/4 c 110-115 degrees water,Warm
1 t granulated sugar
2 T shortening
2 T granulated sugar
2 c bread flour
3/4 t salt
3/4 c water,Warm
2 c bread flour
1/2 c water,Warm
Yeast dissolved in 1/4 cup 110-115 degrees warm water 1 tsp
granulated sugar. Let that yeast stand for 10 minutes.
Mix sugar and shortening together. Add the flour, salt & water with the mixed sugar and shortening. 3/4tsp salt 3/4cup Warm water
Add more or less of 2 cups Bread flour 1/2cup Warm water
Once it is mixed, don't knead it. Form a ball and let it rise till it doubles.
Then take the doubled dough and cut into half. The first half
form a cylindrical shape on a lightly floured countertop and cut the
dough. This will be sticky. That's why after you cut it (about the
size of a golf ball) dip it immediately on bread crumbs. Then place
the dipped dough on a cookie sheet. Don't make a ball shape because
bread crumbs won't stick.
Let the dough rise again. While rising, you go ahead and preheat the
oven 350 degrees.
When doubled, bake the dough until it becomes a little bit brown and
spray with water. Spraying it with water makes the crust hard.
Finish it up for another 3-5 minutes of baking. Your total baking
should be 20 minutes or less.
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