Skip to main content

VICTORIAS FOODS RECIPE : Creamy Bangus Dip with Crackers

After the delicious Bangus Fried Rice and the delectable Sizzling Bangus Sisig recipes, how about something light but still packs the delicious flavor of our favorite - Victorias Canned Bangus.


Chef Tope Arañador, a young and contemporary Ilonggo chef/owner of PUNOT Restaurant has partnered with Victorias Foods Corporation in creating special recipes.


With this collab, VFC and Chef Tope has created 15 recipes using Victorias Foods signature products - Spanish Style Bangus and Sardines in Soya Oil.


So let's get started with delicious recipe using Victorias Spanish-style Bangus.

Ingredients
  • 2 Cans Victorias Hot Bangus in Soya Oil, drained
  • 1/4 cup chopped celery
  • 1 tsp dried dill
  • 1/4 cup red onion
  • 1/4 cup pickles
  • 2 tbsp mustard
  • 1/2 cup mayonnaise
  • 1/2 cup cream cheese
  • 3 Tbsp sugar
  • 1 tsp salt
  • Assorted crackers

Procedure
  1. In a medium bowl, flake the drained Victorias Hot Bangus
  2. Add mayonnaise, cream cheese, celery, onion, dill, pickles, sugar, salt, and mustard. Mix well while adjusting to desired flavor.
  3. When done, serve in a dipping bowl and surround with assorted crackers, chips, vegetable sticks or any of your favorite finger foods.

Impress your friends when you make this dip part of your grazing table or during a Netflix movie barkada nights. It'll surely be an unfoegettable part of your gastronomic happening!


Victorias Foods Corporation (VFC) introduced its first commercial production of Victorias’ brand Spanish Style Hot Sardines and Hot Bangus in the late ‘70s.


At present, VFC is primarily engaged in the businesses of canned fish and meat processing. READ MORE

To maintain freshness, VFC continues to source its meat and fish only from the province of Negros.


Victorias Foods products (Hot Sardines and Hot Bangus on Soya Oil) are available in these supermarkets in Metro Manila, Luzon and Panay as well in various states in the US.









Comments

Post a Comment

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...
CLICK FOR MORE INFO or RECIPE...

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
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...