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    Copyright by Mely Maravilla 2011, all rights reserved. Theme images by RBFried. Powered by Blogger.
    Wednesday, August 20, 2014

    Sinabawang Danggit

    Rabbitfish (Danggit) is a nice fish for, soup, paksiw, fried and many more, smaller rabbitfish are best for drying. The regular size like the one that I cooked today is good for soup, this is my father's favorite and I learned to cook it from him. Very tasty, a bit of sweet and creamy taste is the soup will surely boost your appetite. Try it.

    Ingredients:
    1 kilo Danggit
    3 cups water
    1 cup malunggay
    1 tomato
    1 onion
    chili finger ( siling haba)
    salt to taste

    Procedure:
    1. In a pot put the water, onion and tomato then bring to a boil, when boiling add the danggit and simmer for 5 minutes.
    2. Add chili finger, salt and pepper to taste then simmer for a minute and turn off the heat.
    3. Add the malunggay, stir and leave for a minute then serve it hot.
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    1 comments:

    1. pangat na isda sensationalized. plain and simple

      ReplyDelete

    Item Reviewed: Sinabawang Danggit Rating: 5 Reviewed By: Melys Kitchen
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