Breaded Tahong, Cheezy Fish Soup and Chuletas de Dalag Recipe

You need:
1 kilo tahong
2 eggs, lightly beaten
3/4 cup bread crumbs, mix in
1/2 tsp iodized salt
1/2 cup oil

Boil or steam tahong until shells are open. Remove meat from shells. Dip tahong meat in egg. Roll in breadcrumbs. Fry in oil until golden brown. Serve with dip.

pinoy tahongBreaded Tahong Dip:
8 cloves garli, minced
1-1/2 tbsp sugar
1/4 tsp iodized salt
1/2 tsp group pepper
1 tsp vinegar
1 Tbsp vinegar
1Tbsp soy sauce
3/4 cup water
1 Tbsp cornstarch

DIP Procedure
: In a saucepan, mix all ingredients until cornstarch is completely dissolved. Cook over low flame until slightly thick. Makes 5 servings.

450g fresh or frozen fish fillets, thawed
450g fresh or frozen shrimp, thawed
2 Tbsp butter
1/4 cup onion, finely chopped
1 cup carrots, finely chopped
1/3 cup celery, diced
1/4 cup flour
1/2 tsp iodized salt
2 cups chicken broth
3 cups milk
1/2 cup processed cheese spread
dash of cayenne pepper

Dice fish fillets. ix with shrimp. Set aside. In a saucepan, melt butter. Saute vegetables until onion is transparent. Add flour, salt, and cayenne pepper. Gradually stir in chicken broth and milk. Continue stirring until mixture thickens. Add fish and shrimp. Simmer 5 minutes or until fish is cooked. Fold in cheese. Stir until cheese has melted. Serve very hot. Makes 6 servings.

1 pc dalag
3 pcs kalamansi
1 tsp iodized salt
1/8 tsp pepper
1/4 cup flour
2 eggs, beaten

Scrub dalag, then remove slimy skin. Cut into six individual fillets from bones. Add kalamansi juice, salt, and pepper. Before frying, drain and roll in flour then dip in beaten eggs. Fry over slow fire until golden brown. Serve with fresh tomatoes. Serves 6.

Written by Divorah V. Aguila of FNRI-DOST for the benefits of Filipinos

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