bangus

Bangus is the Tagalog word for “milkfish” — a very popular fish extensively cooked and eaten in the Philippines. Grilled, dried, fried, or as a main ingredient in sinigang.

Sisig

Sisig is parts of a pig’s head boiled, grilled, chopped, and served sizzling on a red-hot metal plate with onions, chilies, and vinegar.

Tinapa

Vacuum-packed Tinapang Bangus (Smoked Milkfish) by Angie Pastor. For orders in Manila, 09369815475.

Tinapa refers to fish that has been smoked. The finished product has a discernibly yellow or even orange tint.

Daing

Daing is a type of dried fish. It goes very well with

Bangus

Bangus is the Tagalog word for “milkfish.” The fish’s scientific name is Chanos chanos. What can we make with bangus? Paksiw, sinigang, relleno, adobo, pinaputok, escabeche, sisig, bangus sa tausi…

Bistek na Bangus

Milkfish cooked in the style of Filipino beefsteak

Sinigang na Bangus

Bangus is milkfish, the fish most commonly used in recipes for sinigang

Itlog na Maalat at Tinapang Bangus

Photo by Mayette Garcia.

On the left is salted eggs on a bed of chopped tomatoes and onions. On the right is Boneless Tinapang Bangus (smoked milkfish) with calamansi and sili.

Relyenong Bangus

Boneless Stuffed Bangus by Angie Pastor.

For orders in Manila, 09369815475.

Pesa

Pesang Bangus by Mommy Shelette. In Tagalog, pesa refers to a type