Skip to main content

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

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...