Skip to main content

Binuro na Bilong-bilong

Bilong-bilong is a flat silvery fish often called moonfish as it is round and silver as the moon. It is also called chabita outside the Ilonggo region.


Most often it is made pinamalhan or just plain fried or grilled. But another recipe called binuro is also well-loved.


Here's a simple recipe on how to prepare and cook Binuro na Bilong-bilong.





Ingredients
  • 1 kilo Bilong-bilong, gutted and cleaned 
  • 1/2 kilo rock salt (or more)
  • water
  • oil
  • garlic
  • tomatoes
  • chilis
  • vinegar
Procedure
  1. Clean bilong-bilong with water then drain.
  2. In a container with lid, make alternate layers of the fish and salt, the latter in the bottom layer.
  3. Cover and store in a cool, dry place (not in the fridge) for the next few days.
  4. Drain excess fluid everyday in the next 2-5 days.
  5. On the 6th day, wash the fish to remove excess salt and dry them using a paper towel. 

 To Cook

  1. Fry fish lightly and set aside.
  2. Saute garlic and tomatoes and add fried fish. Then add vinegar and adjust sourness with water.
  3. Boil for around 5 minutes. Adjust flavor to suit your taste




The measurements in this recipe are just guides in making and cooking Binuro na Bilong-Bilong. You may adjust the amount as well as addsome spices you want to suit your taste. Enjoy!


Comments

Popular posts from this blog

Cassava Cake

Cassava cake is among the most popular Pinoy native delicacies. In Iloilo, one can find it in the stalls insides malls and groceries in ready to go boxes or in bite size pieces ready to satisfy one's cravings. But it is also easy to prepare as the ingredients can be mostly found in the wet market or even grocery stores. Here's a simple cassava cake recipe:

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube

Rice Puto with Gata

Puto is among the most popular Filipino native delicacies . On it's own, it's one delicious snack but also eaten with dinuguan or in Iloilo, with a bowl of hot batchoy .  It comes in many forms and in many variants, the simplest of which is just plain and simple rice puto.  Here's a very simple recipe for Rice Puto with Gata