1 cup water
5 medium (400g) dalagang
bukid
1 thumb sized ginger, crush
1 medium carrot, chopped
2 small (250g) sweet potatoes boiled and mashed
4 stalk green onions, chopped
1 egg beaten
1/3 cup bread crumps
1 tsp. iodized salt
3/4 tsp. pepper
1 can (439g) DEL MONTE Fresh Cut Pineapple Tidbits
6 Tbsp. sugar
1/4tsp. pepper
1 Tbsp. Cornstarch,
dissolved in 1/2 cup water
1 medium red bell pepper, cut into strips
4 stalks green onions cut
into 1” pieces
HOW TO COOK:
1. Boil fish with ginger in water
for 10 minutes. Drain flake meat, and discard bones. Blend well with the rest
of the ingredients. From every Tbsp. of mixture into balls. Fry until golden
brown. Set aside.
2. Sauce: Combine first 5 ingredients. Simmer
constantly until cooked. Add bell pepper s and green onions. Pour over fish
balls just before serving.
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