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VICTORIAS FOODS RECIPE : Ginataang Langka with Bangus

Filipinos love a good appetizer and a tasty side dish. At times, this even serves as the main meal for some because of its rich flavor which is a rice-magnet.



A favorite of many is unripe jackfruit stewed in vinegar then made creamy delicious with coconut milk.



While there a variety of ingredients added to make this a savory dish (dried seafood, pork, chicken, fish, etc), why not try adding some de lata? Though not just some regular canned goods but something already very special and delicious on its own - Victorias Hot Bangus!


Thanks to Chef Tope Arañador, the young and contemporary Ilonggo chef/owner of PUNOT Restaurant, for coming up with this recipe that would surely tickle our gastronomic fantasies.



Chef Tope has partnered with Victorias Foods Corporation (VFC) in creating special recipes for us to have a taste of Negros, right at home.


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, are you ready for another great tasting recipe from Chef Tope and VFC?

Ingredients

  • 3 cans Victorias Hot Bangus in Soya oil, drained
  • 1 pound of unripe langka, seeded and sliced
  • 4 cloves garlic, minced
  • 1 thumb-size ginger, minced
  • 2 pcs green or red chili peppers, minced
  • 1 onion, chopped
  • 3 cups coconut milk
  • 3/4 cup vinegar
  • 1/4 cup brown sugar
  • 1 Tbsp fish sauce, adjustable
  • 1/2 cup water, adjust
  • Chopped onion leaves for garnish

Procedure 

  1. In a pan, sauté garlic until it turns golden brown then add ginger and onions
  2. After 3 minutes, add vinegar, coconut milk, and brown sugar, then bring to a boil while continuously stirring.
  3. Add chili pepper and jackfruit. Pour in the water and continue stirring.
  4. When the jackfruit is tender, add the drained and coarsely flaked Victorias Hot Bangus (from 2 cans).
  5. Season with fish sauce and your seasoning of choice.
  6. Cook for another 5 minutes until texture and flavor is to your liking.
  7. Remove from pan, place into swrving dish the garnish with drained hot bangus (straight from the can) and onion leaves.


Whether an appetizer or side dish, this local dish is always a palate pleaser. Much more with the addition of Victorias Hot Bangus - its Spanish style flavor gives this dish a new flavor dimension.



Victorias Foods Corporation (VFC) is a company primarily engaged in the businesses of canned fish and meat processing. READ MORE

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



The company introduced its first commercial production of Victorias’ brand Spanish Style Hot Sardines and Hot Bangus in the late ‘70s.

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.

Tag #VFCTasteOfNegros on Facebook what you have been making using VFC Sardines and Bangus...and you might just win! On July 15, three (3) lucky winners will be chosen an will receive a special VFC treat. 

  • Bangus Fried Rice
  • Misua Sardine with Bokchoy and Patola
  • Egg Salad and Sardine Toast
  • Bangus Sisig
  • Sardine Pasta with Sun-dried Tomatoes and Kangkong
  • Creamy Bangus Dip with Crackers
  • Sardine Fries with Tartar Dip
  • Bangus Bruschetta
  • Bangus Lumpia
  • Sardine Toast with Calamansi Mayo
  • Bangus Pancit
  • Bangus Mozzarella Sticks
  • Sardines Tomato Pizza
  • Sardine Paella

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