Required cooking skill level2
- 1 pc (500 g) boneless bangus, cut into serving portions
- 13 cloves garlic , finely crushed
- 3 cups day old rice
- 3 pc UFC Laurel
- 3 Tbsp DATU PUTI Soy Sauce
- 3 Tbsp DATU PUTI Vinegar
- 1 Tbsp brown sugar
- 6 cloves garlic, minced
- 1 Tbsp DATU PUTI Patis
- ¾ cup DATU PUTI Vinegar
- 1 tsp UFC Whole Pepper, crushed
- 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.
MOST POPULAR RECIPES
CHECK OUT OTHER BRANDS
Datu Puti Vinegar soon became synonymous to quality and superior, delicious sourness.
Has a balanced salty-sweet taste that enhances the flavors of your favorite Filipino dishes.
Mang Tomas All –Around Sarsa
Mang Tomas has evolved over the years, as a condiment enjoyed by many Filipinos.
UFC became an instant hit to the Filipino consumers and has since become a staple in every Filipino home.
Its superior flavor makes it perfect as a cook-in-sauce because it adds a rich taste to your classic Filipino tomato-based favorites.
Golden Fiesta launched Canola, Corn and Soya to further expand its presence in the cooking oil category.
With tamarind, kamias, dalandan and mangosteen as its starting line up of flavors.