Pangat is a Tagalog word that means to cook in vinegar or steam the fish. Pangat na Isda is an easy dish to prepare.
The Philippines has more than 7000 islands and anywhere you go there are many versions of this recipe. This recipe is from the Southern part of Aurora Province where the Pacific Ocean lies. The fish that we use here is a fresh catch. So it’s healthy and sweet.
Serves - 4
Prep time - 10 minutes
Allergy - Fish
Meal type - Lunch or Main dish
Region - Asian
Ingredients for Pangat na Isda
Ginger (3 small pcs)
Onion (3 big pcs)
Ground Black pepper (1/2 tbsp)
Vinegar (1/2 cup)
¼ fish (any variety)
Directions to prepare Pangat na Isda
Chop the ginger and onions into small pieces
Lay the ingredients in the following manner:
Lay ginger at the base, next onion, fish, ginger onion, salt and vetsin.
The fun thing in preparing for this recipe is when you’re the one who catch the crablets (talangka/tarukoy) along the shore by the beach. You can catch them by running or you can dig the sand at night with a flashlight. That’s how tough to catch this but to cook them is as easy as 123.
Boil two Banana blossom (Puso ng saging) sliced into four parts. Let it cool. Set aside.
Prepare the ingredients:
Slice 4 pcs Onion (medium sized), long green pepper, red chili, ginger 3 small pcs chopped, 1 cup of coconut milk, 4 tablespoon of vinegar, salt, black pepper.
Lay the following on a bowl as follows:
a. chopped onions
b. green chili
c. pinch of ginger
d. sliced Banana blossom (sliced like shredded pork)
e. pour 1 cup of coconut milk
f. add onions, green chili, red chili and black pepper
g. add salt to taste
h. Add vinegar
k. for variety add fried tokwa or taba ng baboy
Filipino Chop Suey is a traditional Filipino dish that comes in many variations. In this variation we used a mamasita mix since we don’t have all the ingredients available in the country I come from. Originally Filipino Chop Suey also includes corn starch beans and baby corn.
Filipino Chop Suey is a traditional Filipino dish that comes in many variations. In this variation we used a mamasita mix since we don't have all the ingredients available in the country I come from. Originally Filipino Chop Suey also includes corn starch beans and baby corn.
100g Cabbage (chopped)
100g Cauliflower (chopped)
100g Broccoli (chopped)
100g Snow Peas
2 Medium Carrots (chopped)
1 Medium Bell pepper (red) (chopped)
1 Medium Bell pepper (yellow) (chopped)
3 cloves Garlic (minced)
1 piece Onion
1 packet Mamasita chop Suey
2 teaspoons Oliv Oil
250g Boneless Chicken (diced)
250g Pork (diced)
1 cup Water
1 teaspoon Salt to taste
1 teaspoon pepper to taste
Heat the oil in a large pan and place the garlic and onions til its golden brown
Add the pork and chicken until almost cooked
next add the water and the mamasita chop chuey mix.
Add all the vegatables except the cabbage and stir fry the whole mix for about 15 minutes
adjust the flavor according to taste with Salt and Pepper
finally add the cabbage and let it cook for aproximately another 5 minutes.
Filipino Chicken Macaroni Soup is a typical Filipino soup which is easy and fast to prepare. Filipino Chicken Macaroni Soup is often served as a snack. See below the procedure on how to cook Filipino chicken macaroni soup.