Clean fish and cut head and tail off leaving the mid section, cut the bangus according to bottle’s height. Wash bangus thoroughly and remove innards. Place in a colander and let them drain until ...

MANILA, Philippines — Chef Junjun de Guzman, head pastry chef and instructor at the Center for Asian Culinary Studies, cooks a lot of simple but truly delicious dishes at home. It is real food that ...

Bangus Sisig is a crispy and savory Filipino dish made with flavorful milkfish, onions, chilies, and citrus. This delicious twist on the classic sisig delivers a perfect balance of crunch, tang, and ...

MANILA, Philippines — The original Sisig has certainly come a long way from its original form, which is pork face or mask cooked to a perfect balance between tenderness and crispiness of the skin and ...

Dagupan is where you get the freshest bangus up North. Here's a recipe you can do using that fresh catch. Fry minced garlic in oil until golden brown and set aside. Season milkfish belly with salt and ...

1. Cut the belly just below the head of the fish to where the belly fat ends. Cut crosswise into two and lengthwise in half. Wash and pat dry. 2. Peel and slice the garlic thinly. 3. Peel and slice ...

F&F Filipino Fusion in Chantilly, VA offers bangus sisig. At F & F Filipino Fusion in Chantilly, VA, Chef/Owner Irene Bautista Cuison introduces Seth Tillman to bangus sisig -- a dish featuring the ...

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