Tanigue (Wahoo fish), fillet and cut into cubes
fresh ginger, minced
hot chili (Thai chili or siling labuyo), chopped
20 pieces calamansi
red onion, chopped into small pieces
ground black pepper
to tasteSqueeze the juice out of the calamansi over a large bowl. Use a sieve to filter the seeds. Discard the seeds.
the bowl with calamansi juice, add sugar, ½ teaspoon salt, and ground black pepper. Stir until the sugar and salt are diluted.
the ginger, chili, and onion. Stir for a few seconds until all ingredients are well blended.
the raw fish cubes in a large bowl. Pour the calamansi mixture. Toss until the fish cubes are coated. Let is stay for 10 minutes.
one more time and taste. Add more salt if needed. You can also add more calamansi juice if needed. Toss to blend all the ingredients. Securely cover the bowl and place it inside the refrigerator. Let it chill for at least 3 hours.
Kinilawna Puso ng Saging. Other Great RecipesMEDITERRANEAN COD RecipeAdobo Baby Back Ribs with Ginger Rice and Mango Salsa RecipeGRILLED BEEF WITH BUD OF JAPANESE PEPPER RecipeCHORIZO DE BILBAO RecipeBeef Steak Filipino Style RecipeMini Burgers RecipePan Full of Burgers RecipeBEEF AND VEGETABLE FRIED RICE RecipeGINGER BEEF AND NOODLE BOWLS RecipeSinigangNa Carpa Sa Bayabas RecipePansit Lusay RecipeVIRGIN MOJITO Recipe
Panlasang Pinoy Recipes - Collection of best Filipino Recipes
Also known as soybean curd, (tofu is the Japanese name for soybean curd. Recipes. the Chinese name is doufu) tofu is made from soybeans, water, and a coagulant such as calcium or maganesium, in a process that has a great deal in common with making cheese
Recipe ng Sinigang na Isda sa Manggaby Sa Hapag ng mga BayaniIn celebration of National Heroes’ Day, GMA News TV presents “Sa Hapag ng mga Bayani,” a two-part feature on the traditional dishes once enjoyed by our national heroes
Astig na Sisig Recipeby Chef Boy LogroIngredients. Recipe. ½ kl Boiled pork ears½ kl Chicken liver1 kl Pork lapay (spleen) or isaw (intestines)1 pc Siling Labuyo chopped2 pcs Big Red onion, chopped¼ cup Calamansi juice¼ cup Vinegar1 tbsp Powder seasoning1 tsp Salt1 tsp Crushed black pepperInstructions