Ingredients:
* 1 milkfish
* 1 tsp. of tamarind
* 3 large red chilies
* 15 pcs of cayenne pepper
* 1 finger vertebra of turmeric
* 5 red onions
* 2 pcs of keluak
* 5 bay leaves
* 1 cm of galangal, crushed
* 5 tbsp. of soy sauce
* 5 cups of water
* Salt
How to make:
* Fish is discarded from the entrails and gills.
* Cut milkfish into 5 sections.
* With satai puncture, prick red pepper, red onion, turmeric, and rounded tamarind. Bake for a while so fragrant.
* Remove seasonings from satai skewers. Peel saffron and crush.
* Put in the bottom of the pan: bay leaves, galangal, chilies, onions, turmeric, tamarind, keluak contents. Give soy sauce and water. Bring to a boil.
* Insert pieces of milkfish. Cook continually until the milkfish is lightly browned. The water is occasionally added so that ended up being 2½ cups.
* If the seasoning is already pervasive, taste. It may need salt. Enter intact chilies as well.
* Boiled soy milkfish is more palatable next day or even the next day again.
For 5 servings.
Nutritional facts per serving:
* Calorie: 142 kcal
* Protein: 21 g
* Fat: 5.1 g
* Carbohydrate: 2.3 g
* Cholesterol: 52 mg
* Fiber: 0.06 g
You may also like:
Yes,Spice It Up With Mom's Favorite Asian Dishes![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_to44nXphMmY4qOX_5bLPXr35iXPENBZFfHYSbFZpg8v8E0N0hVQOgYWhkLtF8c8GciRBf8zmNwxhs1-so1xNOd4UoeamZXk-9nOhkllBbaxEdhEAvNA4bJcAg4xzD2ZXeOlWlRc4zoSMK8KHX8IYjTXg=s0-d)
milkfish![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vIFDa2NiLkSM0cSCiahMDq6PTsz-U3wlluEs1axzjHdckdj6f1mzIPSWByfIRN0VVPPI-FL0wkEognRw7__KQX3kJWmkCSy0hiHL5HTcMk8k9CHTvko78J_5xq73YVw8pJP31NFfJoX5qWrnxsa82rUco=s0-d)
James Fenton's "The Milkfish Gatherers": A Study Guide from Gale's "Poetry for Students" (Volume 11, Chapter 8)![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vPuG3TgNkU_rcgaFtM7xDH4wUdyf0IZX9Qd7l0-cdBTrRkLa0HU54Y7RiBTsbZszyJcIhnmZRGFc8v8jwSx25DG5uaDpWPk_l89BBoV3pcc2Nf3KiU4ZsxU6iIgILRmvDn-ejuDLSpEg_zoe-rhQG_8PM=s0-d)
MILKFISH CHUNKS, Spanish Style - 6 x 7.9 oz / 6 x 225 g - Product of the Philippines![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_uJc7rosQ-hmiKycXYRceIpk6zoGopNdr4BclHfRtOo98spm6k6M1jxFZirwv2OD_Q96VyXJMOzxnMQ7dCUVMANGkp7VOc7s6v-nBKovZs8cGA3sBsZslXL9q-dlVRJhpAfA5W068v3r1UJQqhh906Hnw=s0-d)
Antique Print-MILKFISH-COOT-TOMB ABDULLAH-PERSIA-IRAN-De Bruyn-1718![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vc7niT8zaHnlxXO7VRQ1E_tk3Fz_e0kUH0lOfZ_aP1s3KGO8GkVtJ7t41zEaV0-jFi4m3gPsU5_dBMznM4i9-SGeJ2Tp0ycpeZVshiZ7gLYYlus-LQRMgh6Yyl9xQHEPPjOBPxt5F3h_JaueMhrevvtg=s0-d)
* 1 milkfish
* 1 tsp. of tamarind
* 3 large red chilies
* 15 pcs of cayenne pepper
* 1 finger vertebra of turmeric
* 5 red onions
* 2 pcs of keluak
* 5 bay leaves
* 1 cm of galangal, crushed
* 5 tbsp. of soy sauce
* 5 cups of water
* Salt
How to make:
* Fish is discarded from the entrails and gills.
* Cut milkfish into 5 sections.
* With satai puncture, prick red pepper, red onion, turmeric, and rounded tamarind. Bake for a while so fragrant.
* Remove seasonings from satai skewers. Peel saffron and crush.
* Put in the bottom of the pan: bay leaves, galangal, chilies, onions, turmeric, tamarind, keluak contents. Give soy sauce and water. Bring to a boil.
* Insert pieces of milkfish. Cook continually until the milkfish is lightly browned. The water is occasionally added so that ended up being 2½ cups.
* If the seasoning is already pervasive, taste. It may need salt. Enter intact chilies as well.
* Boiled soy milkfish is more palatable next day or even the next day again.
For 5 servings.
Nutritional facts per serving:
* Calorie: 142 kcal
* Protein: 21 g
* Fat: 5.1 g
* Carbohydrate: 2.3 g
* Cholesterol: 52 mg
* Fiber: 0.06 g
You may also like:
Yes,Spice It Up With Mom's Favorite Asian Dishes
milkfish
James Fenton's "The Milkfish Gatherers": A Study Guide from Gale's "Poetry for Students" (Volume 11, Chapter 8)
MILKFISH CHUNKS, Spanish Style - 6 x 7.9 oz / 6 x 225 g - Product of the Philippines
Antique Print-MILKFISH-COOT-TOMB ABDULLAH-PERSIA-IRAN-De Bruyn-1718
Comments
Post a Comment