Grilled Tuna Panga

Grilled panga or tuna jaw is a classic dish in our family. The most common misconception about grilled panga (jaw) is that it is something complicated to prepare. Actually, it’s the easiest thing to cook.

Ingredients:

1 Tuna Panga

1 clove of garlic

1 tablespoon of salt

3 tablespoon of soy sauce

4 tablespoon lemon juice

1 tablespoon corn oil

black pepper powder

Procedure in cooking:

1. Mix salt, soy sauce, garlic, black pepper powder, lemon juice and the corn oil and place it in a bowl.

2. Marinate the tuna panga into the mixture. The marinating of the tuna panga would take at least 30 minutes. The longivity will enable the mixture into the tuna panga meat.

3. Start cooking the tuna panga in charcoal. The cooking procedure would take at least 30-40 minutes before the fish is ready to be serve.

Stingray Meat with Coconut Milk

Slice stingray ( pagi fish)  into your desired sizes. Add 1/2 cup water, ginger, onion, garlic, at into your desired sizes. Put  it in a casserole  with 1/2 cup of vinegar, onion, garlic, ginger, tomato, powdered black pepper, siling labuyo ( green pepper)  and lemon grass. Set the fire into medium heat.

After 15-20 minutes, add seasonings - vetsin (mono sodium glutamate), salt to taste and the coconut milk. Let it boil for 2 minutes. Serve it while it is hot.

 Serve it while it is hot.

Pinaksiw na Danggit

Paksiw is a Filipino dish cooked in vinegar. Pinaksiw na danggit (Rabbit fish) is one variation of a dish cooked in vinegar. Here is my own version of pinaksiw na danggit.

Put 1/2 kilo of  danggit fish in the casserole together with 1/2 cup of vinegar, 1/2 cup of water, 1 tspn of cooking oil, garlic, onion, ginger, siling labuyo/green pepper, salt to taste, and monosodium glutamaye/vitsen.

Set the stove into medium heat. Let it cook for 10-15 minutes.

Serve it while it is hot. Serving is good for 4 person.

Tinolang Lapu-lapu

Here is another recipe that I would like to share with you. I cooked this for lunch today. It is very easy to prepare. My wife loves to eat any soup recipe. Since I was off for work today, I thought of preparing this for my wife since she has only few minutes to stay home for lunch. .

Tinolang Lapu-lapu (red groper fish) is a very nutritious clear fish broth. Tinolang lapu-lapu serves best when it is still hot and the fish belongs from the freshest catch of the day. Aside from the terrific taste and aromatic smell, the dish has plenty of nutrients and vitamins that we can get from it which would play a vital role to our body.

Ingredients:

1/2 kilo of Lapu-lapu fish
8 pcs of spring onion
3 pcs of lemon grass
ginger (optional)
2 medium size tomato
1 small size patola (lufa sponge gourd)

Procedure:

Clean the fish. In a pot bring to a boil 6 cups of water, add spring onion and tomato (you can also add tanglad and ginger if available) then simmer for 3 to 5 minutes. Add in the fish and continue to simmer for 5- 8 minutes in medium heat. Season it with salt to taste and magic sarap seasoning (if available). Add 1/2 teaspoon of monosodium glutamate Cook until fish is already cooked. Serving is good for 4 persons.

How to prepare Ginisang Pako

Ingredients:

For the ingredients, you only need garlic, onion, tomato, pako (edible fern) and 200 grams of fish.

Procedure:

Fry the fish til cooked, then set aside. Prepare the pako by cutting the young leaves portion of the fern. Heat the frying pan and pour 4 tablespoons of cooking oil. Add the garlic til brownish. Then add the sliced onion and tomato and the fried fish. Then add the pako. Cover the pan while cooking for about 20 seconds. Then add 1 sachet of seasoning like magic sarap, soy sauce and monosodium glutamate. Mix it gently til the pako turns tender. Serve it while it is hot.