Pangat is one of the earliest and easist way of Filipino cooking. Since the city is surrounded with water this is one of the favorite ulam.
Ingredients:
1 kilo fresh sapsap
calamansi juice (other paasim can be used)
iodized salt
cooking oil
sliced tomatoes
Procedures:
Clean fish, drain well. Place fish in a casserole. Add salt, calamansi juice and cooking, then cover. Cook over medium heat until done.
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