This, I must say, is pure heaven. Definitely one of my faves. I pity those people who are allergic to seafood. They’re definitely missing a lot.
It’s fast. It’s easy. It’s simple. It’s fantabulous! You can have it as appetizer or ulam. A little pricey, though. A kilo of sugpo (prawns) will cost you about 350 pesos. But still a lot cheaper if you compare it to restaurant prices. And trust me, it’s really worth it.
How do you make one? Follow this simple recipe:
Another popular adobo variation especially for those who loves vegetables.
This is also one of my personal favorite. The good thing with this dish is that you can turn it to vegan by replacing pork with tofu or tokwa. Again, there are several versions of this meal. I hope you like this one. 😉
I grew up in Malabon (a small city at the northern part of Metropolitan Manila known for its fish sauce industry and perpetual floods), but unlike my lola, I never liked fish when I was a kid. Unless if it’s bangus or tilapia.
Daing is one of the oldest and cheapest known method of food preservation. In the Philippines, the usual process is by drying the salted fish under the sun and the wind removing the moisture from the meat. But since we don’t have the luxury of time of sunbathing the bangus for a long period of time, we will make daing na bangus in a much quicker way.