Daing na Bangus and Adobo Fried Rice

INGREDIENTS

  1. 1 pc (500 g) boneless bangus, cut into serving portions
  2. 13 cloves garlic , finely crushed
  3. 3 cups day old rice
  4. 3  pc UFC Laurel
  5. 3 Tbsp DATU PUTI Soy Sauce
  6. 3 Tbsp DATU PUTI Vinegar
  7. 1 Tbsp brown sugar

MARINADE:

  1. 6 cloves garlic, minced
  2. 1 Tbsp DATU PUTI Patis
  3. ¾ cup DATU PUTI Vinegar
  4. 1 tsp UFC Whole Pepper, crushed

SALAD/ DIP:

  1. 1 pc onion,sliced
  2. 2 pc tomatoes , sliced
  3. 1 Tbsp DATU PUTI Vinegar
  4. 1 Tbsp DATU PUTI  Patis

PROCEDURE:

  • 1. Marinate bangus for at least 30 minutes or overnight in the refrigerator.
  • 2. Saute garlic until brown.  Add rice and UFC Laurel. Cook for 5 minutes with continuous stirring. Add Datu Puti Soy Sauce, Datu Puti Vinegar and sugar. Continue cooking while stirring for another 8-10 minutes.
  • 3. Combine salad ingredients. Set aside.
  • 4. Fry marinated daing na bangus until cooked. Serve with adobo rice and salad/ dip.

Other Recipes

Katsu Tofu

INGREDIENTS: 1 block (350 g) tofu, sliced thinly into 16 pieces 1 Tbsp Datu Puti Vinegar 1 pack (4 g) Wow Sarap All-in-One Seasoning 2

Read More »

Picadillo

INGREDIENTS: 4 cloves garlic, crushed 1 small onion, sliced ¼ cup ground pork ½ cup diced potatoes ½ cup diced carrots 1 pc red/green bell

Read More »

Cheesy Nachos

INGREDIENTS: 1 pack 280-300 g nachos / tortilla chips 1 pack (250 g) UFC Cheesy Overload Sauce        Toppings: 1 pc small onion,

Read More »