Text 16017, 127 rader
Skriven 2008-11-02 23:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Smoked milkfish
===========================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> I also have a load of small butterfish (I know no other name for them,
 CS> they look a bit like aquarium silver dollars).

That's their proper name; they are in the same family as pomfret.
Very tasty indeed.

Stuff I found last night:

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     Title: How To Make Tinapang Bangus (Milkfish)
Categories: Filipino, Fish, Smoked, Info
  Servings: 1

           Fresh bangus 
           Salt 
           Sawdust (kusot na pino) 
           Firewood 
           Equipment:
           Drum 
           Tray 
           Basin 
           Knives 
           Plastic sealer 
           Stove 
           Steamer 
           Measuring cup 
           Chopping board 
           Forceps 

In a basin with water, dissolve salt. Nine part water, 1 part salt.
Salt solution should be enough to cover all the fish. Set aside. 

Clean the fish thoroughly. 

Split fish on the dorsal side starting from the tail to the head by
running the edge of the knife along the backbone. 

Lay fish open like butterfly fillet. Remove gills and internal
organs. Wash fish to remove blood and dirt. 

Remove all bones and spines. 

Marinade the fish in the salt solution for 2 minutes. 

Arrange on tray. Sun dry for 30 minutes or until the skin is already
dry. 

Make a fire inside the drum. Put sawdust to make a thick smoke. Put
the try on drum and start smoking until the fish color turned golden
brown. If the smoke is too much, 15 minutes is enough. Remove the
tray from drum. Let it dry. Put in plastic bags and seal using the
plastic sealer.

Store in freezer. 

Posted by: Leo in Food Processing

From: Entrepinoys
 
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MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Tinapang Bangus (Smoked Milkfish) Fried Rice
Categories: Filipino, Fish, Smoked
  Servings: 4

      6 c  cold cooked rice, mashed to
           separate the grains
      2    whole boneless tinapang
           bangus
      1    medium-sized carrot, peeled
           and cut into 1/4-inch cubes
      1 c  sweet peas
      1    whole head of garlic,
           crushed and finely minced
      1 lg onion, chopped
      3    eggs, beaten
      6 TB peanut oil
           salt and pepper

Heat the oven to 180 C. Place the tinapang bangus on the rack of a
roasting pan and cook for about 7 minutes. Alternatively, you can
grill the tinapang bangus or pan fry them. Pan frying them, however,
will make them more oily than they already are.

When the tinapang bangus is done, take the roasting pan out of the
oven. Open up the fish and separate the flesh from the skin. Discard
the skin, heads and tails. Cut the flesh into rather large chunks.
Set aside.

Heat the peanut oil in a wok or large frying pan. Add the carrot
cubes first as they take longest to cook. Stir fry for a minute then
add the minced garlic and chopped onion. Stir fry for another 30
seconds, then add the sweet peas. Cook for 30 minutes longer before
adding the rice. Season with salt and pepper. Cook, stirring often,
until the rice is very, very hot.

Make a well in the center and pour in the beaten eggs. Wait a few
seconds to allow the eggs to set partially before stirring them into
the rice. Otherwise, the rice will just turn yellowish but you won't
be able to make out the bits of eggs from the mass. That might work
for some but I do like to see every bit of ingredient in my fried
rice.

Stir the rice to distribute the eggs evenly. Cook for about 3
minutes, stirring often, to make sure that the eggs are thoroughly
cooked and not runny at all. Add the tinapang bangus to the rice
mixture, stirring carefully so as not to break them into
indistinguishable bits. Cook just until the fish is heated through.

Serve at once - fried rice is best when served very, very hot.

From: Http://Www.Pinoycook.Net
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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