Sunday, July 22, 2012

Escabecheng Bulad (DRIED FISH ESCABECHE)

* 1 large dried fish (bulad) such as lapu-lapu or tilapia or maya-maya
* 1 large onion, sliced
* 1 each of red and green bell pepper
* 1 cup grated unripe papaya
* 4 cloves garlic, crushed
* 2 tablespoons ginger
* 1 cup vinegar
* 1 tablespoon salt
* 3 tablespoons sugar
* 1 tablespoon cornstarch, dissolved in 1/2 cups water
* 1/2 teaspoon MSG or vetsin
* 1 cup cooking oil


1. Clean the dried fish with running water.
2. In a frying pan, heat the oil and fry the dried fish until golden brown.
3. Place the dried fish in a serving dish and set aside.
4. Remove the used oil from the pan and put in about 1 tablespoon of fresh oil.
5. Saute the garlic, ginger, and onion.
6. Add the bell peppers and grated papaya and saute until half-cooked.
7. Put this mixture on top of the dried fish in the serving dish.
8. Return the pan to the heat and put the vinegar, salt and sugar.
9. Bring to a boil and thicken with the dissolved cornstarch.
10. Pour this sauce over the dried fish and serve immediately.