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Tuesday, October 29, 2013

Tochong Bangus

One of the famous and popular way of cooking bangus the Caviteñean way.

1 med. sized Bangus or milk fish (1/2 kilo) cleaned and sliced into 6 
3 cloves garlic, crushed 
1 white onion, sliced 
1 can tomato sauce  
1 cube tahure, liquid removed
70 grams tokwa 
oil fro frying 

ampalaya and eggplant, sliced into thick strips

Rub sliced bangus with rock salt. Fry in oil until golden brown. Set aside. 
Saute garlic and onions. Pour in tomato sauce and 1 cup water. Stir. Mash tahure and tokwa together into smaller pieces add to the sauce. Simmer for 10 mins. Add amplaya and eggplants. Simmer for 5 minutes. Add fried bangus and simmer for another 5 mins. Served.

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