Instakitchen Manila E8: Sinanglay (with recipe) at Chef Tatung's
- il y a 7 ans
Taste the Bangus belly and chopped shrimp Sinanglay at Chef Tatung's in Taguig. Green mango adds a twist. Voila! CLICK SHOW MORE FOR THE RECIPE.
For the full story: http://manila.coconuts.co/2014/10/30/instakitchen-manila-e8-chef-tatungs-sinanglay-na-bangus-belly
RECIPE FOR CHEF TATUNG'S SINANGLAY
INGREDIENTS
1 whole bangus belly cut into 10 strips
1 cheek green mango julienned
1/2 cup chopped peeled shrimps
1 large pechay (bokchoi) leaves blanched, stalks removed
1 onion minced
1 thumb-sized ginger minced
2 cloves garlic minced
1 tbsp bagoong
1 cup gata (coconut milk)
1/2 cup kakang gata (coconut cream)
Patis and black pepper to taste
Finger chilis or labuyo if desired
2 to 3 large prawns for garnish
INSTRUCTIONS
1. Blanch pechay leaves and remove stalk.
2. Put chopped shrimps in a bowl and add half of the minced onions and season with salt and pepper.
3. On a pechay leaf, arrange one piece of bangus belly, season with salt and pepper then add strips of green mango and chopped shrimp and roll like lumpia. Set aside.
4. Sautée onions, garlic and ginger until fragrant, then add gata.
5. Place the rolled pechay leaves on the gata and alow it to simmer and cook fish. Spoon a little sauce on the plate to use as a bed.
6. Remove rolls from sauté pan and arrange on platter.
7. Add kakang gata and prawns.
8. Season with patis and pepper and add chilies.
8. Cook prawns and reduce sauce to desired consistency.
10. Arrange prawns over rolls and drizzle sauce.
11. Allow remaining sauce to curdle and fry. Add as garnish on top.
WATCH MORE INSTAKITCHEN MANILA:
Instakitchen Manila E7: Pasta verbena at MyKitchen
https://www.youtube.com/watch?v=DoIrzJnyWNc
Instakitchen Manila E6: Latin-style roasted chicken and cocktails at Señor Pollo in Quezon City
http://www.youtube.com/watch?v=WqJtZSdsTV4&index=2&list=PLRoslh4FNcdzwA5fN22ObfgEJhIqrbPKo
Instakitchen Manila E5: Maharajas Kababs
http://www.youtube.com/edit?o=U&video_id=fYn64py-N7w
Instakitchen Manila E4: Piri piri sauce and slow-roasted chicken at Gostoso
http://www.youtube.com/watch?v=NVhtdOxkx70&list=UUGfg8Sb1achIx6MAlqxZvBw
Instakitchen Manila E3: Pralines at Spiral's Chocolaterie
https://www.youtube.com/watch?v=kU3n-45Fi1w&list=UUGfg8Sb1achIx6MAlqxZvBw
Instakitchen Manila E2: Delectable dim sum at Tim Ho Wan
http://www.youtube.com/watch?v=71yhoV2r494
Instakitchen Manila E1: Sisig tacos at El Chupacabra in Makati City
http://www.youtube.com/watch?v=anJ0f33rkoM
This episode of Instakitchen is brought to you by Cebu Pacific Air! Flying daily from Bangkok, Hong Kong, Kuala Lumpur and Singapore to sunny Manila, where you can enjoy the tasty treats featured in this show.
http://cebupacificair.com
On Instakitchen, Coconuts TV asks cooks to show us how they make their signature dish for a quick 2-minute video. It's fast-paced and fun. Bon appétit!
SUBSCRIBE: http://www.youtube.com/user/coconutsmedia?sub_confirmation=1
FOLLOW:
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https://twitter.com/CoconutsTV
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For the full story: http://manila.coconuts.co/2014/10/30/instakitchen-manila-e8-chef-tatungs-sinanglay-na-bangus-belly
RECIPE FOR CHEF TATUNG'S SINANGLAY
INGREDIENTS
1 whole bangus belly cut into 10 strips
1 cheek green mango julienned
1/2 cup chopped peeled shrimps
1 large pechay (bokchoi) leaves blanched, stalks removed
1 onion minced
1 thumb-sized ginger minced
2 cloves garlic minced
1 tbsp bagoong
1 cup gata (coconut milk)
1/2 cup kakang gata (coconut cream)
Patis and black pepper to taste
Finger chilis or labuyo if desired
2 to 3 large prawns for garnish
INSTRUCTIONS
1. Blanch pechay leaves and remove stalk.
2. Put chopped shrimps in a bowl and add half of the minced onions and season with salt and pepper.
3. On a pechay leaf, arrange one piece of bangus belly, season with salt and pepper then add strips of green mango and chopped shrimp and roll like lumpia. Set aside.
4. Sautée onions, garlic and ginger until fragrant, then add gata.
5. Place the rolled pechay leaves on the gata and alow it to simmer and cook fish. Spoon a little sauce on the plate to use as a bed.
6. Remove rolls from sauté pan and arrange on platter.
7. Add kakang gata and prawns.
8. Season with patis and pepper and add chilies.
8. Cook prawns and reduce sauce to desired consistency.
10. Arrange prawns over rolls and drizzle sauce.
11. Allow remaining sauce to curdle and fry. Add as garnish on top.
WATCH MORE INSTAKITCHEN MANILA:
Instakitchen Manila E7: Pasta verbena at MyKitchen
https://www.youtube.com/watch?v=DoIrzJnyWNc
Instakitchen Manila E6: Latin-style roasted chicken and cocktails at Señor Pollo in Quezon City
http://www.youtube.com/watch?v=WqJtZSdsTV4&index=2&list=PLRoslh4FNcdzwA5fN22ObfgEJhIqrbPKo
Instakitchen Manila E5: Maharajas Kababs
http://www.youtube.com/edit?o=U&video_id=fYn64py-N7w
Instakitchen Manila E4: Piri piri sauce and slow-roasted chicken at Gostoso
http://www.youtube.com/watch?v=NVhtdOxkx70&list=UUGfg8Sb1achIx6MAlqxZvBw
Instakitchen Manila E3: Pralines at Spiral's Chocolaterie
https://www.youtube.com/watch?v=kU3n-45Fi1w&list=UUGfg8Sb1achIx6MAlqxZvBw
Instakitchen Manila E2: Delectable dim sum at Tim Ho Wan
http://www.youtube.com/watch?v=71yhoV2r494
Instakitchen Manila E1: Sisig tacos at El Chupacabra in Makati City
http://www.youtube.com/watch?v=anJ0f33rkoM
This episode of Instakitchen is brought to you by Cebu Pacific Air! Flying daily from Bangkok, Hong Kong, Kuala Lumpur and Singapore to sunny Manila, where you can enjoy the tasty treats featured in this show.
http://cebupacificair.com
On Instakitchen, Coconuts TV asks cooks to show us how they make their signature dish for a quick 2-minute video. It's fast-paced and fun. Bon appétit!
SUBSCRIBE: http://www.youtube.com/user/coconutsmedia?sub_confirmation=1
FOLLOW:
https://www.facebook.com/CoconutsTV
https://twitter.com/CoconutsTV
http://instagram.com/coconutstv