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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!

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