It's such a fine time to be with friends. I rarely have time to join reunions because of my hectic work schedule plus the fact that I seem to be the only mom in my circle (maagang lumandi! LOL). But when I do attend, it really makes me very happy! I can't imagine after 6 years of being out of school, this was the only time I learned about what truly happened with the rodent I trained for Theories of Learning (may he rest in peace...)! Aaaah...the things that unfold at reunions, priceless!
What I really like about this bunch is that, even though I've only been with them for 3 sems, they never made me feel out of place. Love you guys!It was during this lunch date at Banana Leaf when their Tilapia dish was such a hit to Drew that he requested I dupe the recipe. Drew is not very fond of fish dishes, so once he requests, it's my pleasure to oblige!
Forgive me Banana Leaf because I do not know the actual name of the dish but I sure hope you won't mind me satisfying the cravings of my man by attempting to capture such dish in our very own binagoongang tilapia.
Ingredients:
1 kg Tilapia brushed with a little salt
1 clove garlic, minced
1 whole onion, chopped
2 tomatoes, chopped
2 heaping tablespoons Chinese bagoong (I used the one from Kamayan)
2 tbsp cane vinegar
1 tbsp cornstarch dissolved in 1 cup water
1 tbsp brown sugar
salt
1. Fry garlic until golden brown. Drain and set aside
2. Saute the Chinese bagoong in oil used to fry garlic with onions and tomatoes.
3. Add vinegar, cornstarch solution and brown sugar.
4. Cook in low fire until saucy consistency is achieved
5. Fry the Tilapia.
6. Pour bagoong sauce over fried tilapia and top with fried garlic.
I wonder what it would taste like if we replace cornstarch mixture with coconut milk? Try it and let me know ok?
your every woman,
