Sunday, March 23, 2014

bangus belly over kitchen! kitchen!

Bangus or milkfish is not just popular in the Philippines
but it is also the national fish.
It has a mild sweet taste with a melt in your mouth belly fat.
So versatile it could be made into a zillion ways.
You can deep fry it, make into soup, stuffed, dried
or just about anything you can think of.
This particular dish of bangus was made by my sister
for me to take back to the states on one of my previous visits.
It was packed vacuum sealed and I with great care brough it back lovingly.
 After all I was bringing back a part of my heritage.
Unfortunately, her recipe is one of those secret and treasured ones.
But, any of the bangus recipes you will find on the web site
will be perfectly suitable for this dish.
So what I did here, was to make a simple garlic pasta
with baby arugula and topped it with Pearl's precious
bangus belly. 
Adobo Style Bangus Belly Over Pasta With Baby Arugula
For bangus recipe - search the web; 
any of those will be perfectly delicious.
You may also use any fish, shellfish
or whatever you have at hand and cook it the way you want to.
Garlic Pasta With Baby Arugula:
1 pkg. baby arugula
1/2 cup extra virgin olive oil
1 head garlic finely minced (time to repel the vampires)
or less if you're prepared to fight single handedly!
1 pkg. Dececco pasta - or your favorite brand
Salt and pepper to taste
Heat the olive oil in a deep pan on medium heat; throw in the garlic
stirring until soft without burning them. Season with salt and pepper. 
*For the pasta follow the instruction on the package*
Combine the cooked pasta in the pan with the garlic;
add the arugula and shut off the heat.
Let the heat from the pan welt the arugula.
If you need more liquid, add a little more of the pasta water.
Transfer the cooked pasta into your serving platter and
serve the bangus belly (or your fish of choice) on top; add more arugula;
drizzle more olive oil, and sprinkle some parmessan cheese.
Lastly, have a glass of wine and enjoy!

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