Suam na Mais or Ginisang Mais with Bangus (Corn Soup with Milkfish) Recipe

"Suam na Mais" is a classic and authentic Filipino style corn soup with creamy freshly grated corn and verdant chili leaves. Suam na mais or ginisang mais traditionally uses a native sticky variety of white corn. To make the dish the corn kernels are grated straight from the cobs.

Bangus Belly Steaks or Bangus Bistik (Fish Steak) Recipe

Bangus Belly Steaks or Bangus Bistik is another version of Bistek Tagalog  (Filipino beef steak) , normally beef is the main ingredients for  cooking bistek but in this recipe we will use Bangus Belly (milkfish belly) as the main ingredients. This recipe is seasoned and fried boneless bangus (milkfish) fillets served with a little sauce, lots of onion rings and toasted garlic bits. It is prepared in basically the same way as the traditional bistek except for the garlic bits.

Sinigang na Bangus (Stewed Milkfish in Taramind) Recipe

Sinigang na Bangus or "Stewed Milkfish in Tamarind" is a type of sinigang (a Filipino sour soup dish) which is the Bangus as the major ingredient in making of sinigang dish. It is include tomatoes, and onions and taramind as souring based, with a variety of  veggies like okra, taro corms (gabi), daikon (labanos), water spinach (kangkong), yardlong beans (sitaw) and eggplant (talong). Most Filipinos like to cook sinigang with green finger pepper in order to enhance the taste while adding a little spice to the dish and some add ginger to lessen the stench of fish.

Daing na Bangus (Milkfish Marinated in Vinegar and Garlic)

Daing na bangus or Milkfish marinated in vinegar and garlic is very popular Filipino dish. Daing is a manner of preserving fish in preparation of salted and sun-dried. But in this recipe it is simply marinated the Milkfish in vinegar, salt, black pepper and plenty of garlic then fried before serving. In the Philippines, daing na bangus is readily available in the supermarkets but I still prefer to make it from scratch. It's kinda time consuming especially in deboning the Bangus (milkfish). It is also best to use pork and beef meat in this daing recipe.

Rellenong Bangus (Stuffed Milkfish) Recipe

Rellenong bangus or relyenong bangus (Stuffed Milkfish) is a very special Filipino dish and considered a party dish of sorts. Not because any of the ingredients are prohibitively expensive but because of the amount of work involved in cooking it. Like preparing the vegetables and fish, removing the fish meat leaving the fish skin intact, steaming, de-boning, flaking, marinating, stuffing and frying. In the end, you will satisfied in the yummy taste of milkfish.

Paksiw na Bangus Recipe

Paksiw na Bangus Recipe also known as Milkfish Stewed in Vinegar is the easiest and most common way of cooking Bangus (Milkfish) in the Philippines. In cooking Paksiw you can also use other fish like tuna, tilapia, galunggong or dalagang bukid if Bangus is not available. Every time I cooked Paksiw na bangus, I always included vegetables (eggplant or ampalaya),  because the juices of ampalaya and talong (bitter gourd and eggplant) some how enhance the paksiw flavor of bangus.

Totsong Bangus (Milkfish In Fermented Tofu with Black Beans) Recipe

Totsong Bangus (Milkfish in fermented tofu with black beans) Totsong Bangus or (milkfish in fermented tofu (soy cake) with tausi ) is one of the popular fish dish of the Filipino which is chinese in origin. Basically Totsong Bangus is consist of salted black beans (tausi), tofu, mixed in a fried bangus fish( milkfish). This dish is best partnered with hot rice during lunch and even at dinner time.