Skip to main content

Pinamalhan na Bangus

One of the easiest yet delectable is cooking it paksiw Ilonggo-style called pinamalhan. It is rooted from the Hiligaynon word "mala" meaning dry.


But most of the time, we tend to leave a better portion of the sauce as sabaw thus making the recipe an adobo-like paksiw rather than a paksiw-made-dry, to which pinamalhan got it's name. Namit gid!

Here's a simple recipe for Pinamalhan nga Bangus.


Ingredients
  • 1 large bangus fish, gutted, cleaned and sliced 
  • 1/2 cup vinegar
  • 2 table spoons soy sauce
  • Ginger, sliced 
  • 5 cloves Garlic, crushed
  • 1 medium Onion, sliced
  • 2 Chili 
  • Salt
  • Oil


How to cook Pinamalhan na Bangus
  1. Wash and drain the bangus slices.
  2. In a pan, arrange bangus at the bottom then top ginger, garlic, chili and onions. Sprinkle a little salt.
  3. Pour in vinegar and soy sauce - making sure the bangus slices are covered. You can add more if you want
  4. Let the concoction boil until almost dry.
  5. Pour oil over the cooked bangus before removing from heat and serving.

When making pinamalhan at home, we just estimate the measurements of the ingredients. So the ones posted here are just guides for the recipe. Just make some taste adjustments after the concoction has boiled. Enjoy!

Popular posts from this blog

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

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa