CENTURY MARINATED BANGUS BELLY ON AGLIO OLIO
Ingredients:
Ingredients:
1-420 grams Century Premium Boneless Bangus Belly, Marinated
¼ cup butter
½ cup olive oil
1 cup sliced garlic
2 tablespoons chopped anchovies
¼ cup diced tomatoes
500 grams spaghetti, cooked according to package directions
½ teaspoon salt
1 teaspoon freshly cracked black pepper
2 tablespoons chopped basil
2 tablespoons grated parmesan cheese
Procedure:
Fry Century Premium Boneless Bangus Belly, Marinated and set aside.
Heat butter and olive oil in a skillet.
Add sliced garlic and sauté until lightly browned.
Add anchovies and tomatoes, then stir until lightly fried.
Toss in cooked pasta and season with salt and pepper.
Add chopped basil and remove from heat.
Sprinkle with Parmesan cheese.
Top Bangus Belly over aglio oli.
Serve hot.
Makes 6 servings
¼ cup butter
½ cup olive oil
1 cup sliced garlic
2 tablespoons chopped anchovies
¼ cup diced tomatoes
500 grams spaghetti, cooked according to package directions
½ teaspoon salt
1 teaspoon freshly cracked black pepper
2 tablespoons chopped basil
2 tablespoons grated parmesan cheese
Procedure:
Fry Century Premium Boneless Bangus Belly, Marinated and set aside.
Heat butter and olive oil in a skillet.
Add sliced garlic and sauté until lightly browned.
Add anchovies and tomatoes, then stir until lightly fried.
Toss in cooked pasta and season with salt and pepper.
Add chopped basil and remove from heat.
Sprinkle with Parmesan cheese.
Top Bangus Belly over aglio oli.
Serve hot.
Makes 6 servings
CENTURY MARINATED BANGUS WITH TOMATO, KESONG PUTI AND GREEN BEANS
Ingredients:
1-450 grams (2pc/pack) Century Premium Boneless Marinated Bangus
Ingredients:
1-450 grams (2pc/pack) Century Premium Boneless Marinated Bangus
2 tablespoons cooking oil
1 pc medium tomato, sliced
1 pc small kesong puti, sliced
1 cup green beans, sautéed in butter with garlic
Procedure:
Fry Century Premium Boneless Marinated Bangus in oil until golden brown.
Arrange slice tomato on the side and place kesong puti slices in between tomatoes.
Serve with sautéed buttered green beans on the side.
Makes 4 servings.
1 pc medium tomato, sliced
1 pc small kesong puti, sliced
1 cup green beans, sautéed in butter with garlic
Procedure:
Fry Century Premium Boneless Marinated Bangus in oil until golden brown.
Arrange slice tomato on the side and place kesong puti slices in between tomatoes.
Serve with sautéed buttered green beans on the side.
Makes 4 servings.
BAKED BANGUS WITH CREAMY SAFFRON GRATIN
Ingredients:
1-420 grams Century Premium Boneless Bangus Belly, Unseasoned
Ingredients:
1-420 grams Century Premium Boneless Bangus Belly, Unseasoned
1 tablespoon calamansi juice
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons cooking oil
½ cup mayonnaise
1/3 cup quickmelt cheese
½ tablespoon chopped garlic
¼ teaspoon saffron
1 tablespoon chopped spring onions
2 tablespoons Japanese breadcrumbs
1 tablespoon olive oil
Procedure:
Season Century Premium Boneless Bangus Belly with calamansi juice, salt and pepper. Fry in hot oil until brown on both sides.
Mix together mayo, cheese, garlic and saffron. Spread over cooked bangus. mix spring onion with breadcrumbs and olive oil. Sprinkle over bangus. broil in oven until brown, about 5 minutes.
Makes 6 servings
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons cooking oil
½ cup mayonnaise
1/3 cup quickmelt cheese
½ tablespoon chopped garlic
¼ teaspoon saffron
1 tablespoon chopped spring onions
2 tablespoons Japanese breadcrumbs
1 tablespoon olive oil
Procedure:
Season Century Premium Boneless Bangus Belly with calamansi juice, salt and pepper. Fry in hot oil until brown on both sides.
Mix together mayo, cheese, garlic and saffron. Spread over cooked bangus. mix spring onion with breadcrumbs and olive oil. Sprinkle over bangus. broil in oven until brown, about 5 minutes.
Makes 6 servings
CENTURY BANGUS ALA MADRILENA
Ingredients:
½ cup olive oil
Ingredients:
½ cup olive oil
1 medium-sized onion, chopped
½ cup tomato sauce
½ cup cubed ham
2 whole chorizo de Bilbao, cubed
1 cup garbanzos
2 cups fish broth
3 tablespoons red wine
½ bay leaf salt to taste
1 teaspoon crushed peppercorns
½ cup red bell pepper, cut into wedges
½ cup stuffed green olives
2 tablespoons flour
¼ cup water
2-184 grams Century Bangus Fillet Spanish Style, drained
Procedure:
Heat olive oil in a pan. Add onion and cook until soft, then add tomato sauce and bring to a boil. Add the ham, chorizo and garbanzos. When boiling, add the broth, wine, and bay leaf. Season with salt and peppercorns. Add the pimiento and the olives. Thicken sauce with a little flour dissolved in small amount of water. Cook for 8 minutes. Stir in bangus. Cook for 2 minutes. Serve hot.
Makes 10 servings
½ cup tomato sauce
½ cup cubed ham
2 whole chorizo de Bilbao, cubed
1 cup garbanzos
2 cups fish broth
3 tablespoons red wine
½ bay leaf salt to taste
1 teaspoon crushed peppercorns
½ cup red bell pepper, cut into wedges
½ cup stuffed green olives
2 tablespoons flour
¼ cup water
2-184 grams Century Bangus Fillet Spanish Style, drained
Procedure:
Heat olive oil in a pan. Add onion and cook until soft, then add tomato sauce and bring to a boil. Add the ham, chorizo and garbanzos. When boiling, add the broth, wine, and bay leaf. Season with salt and peppercorns. Add the pimiento and the olives. Thicken sauce with a little flour dissolved in small amount of water. Cook for 8 minutes. Stir in bangus. Cook for 2 minutes. Serve hot.
Makes 10 servings
CENTURY BANGUS AND CHERRY TOMATO IN ANGEL HAIR PASTA
Ingredients:
½ cup cooking oil
½ cup cooking oil
1-410 grams Century Premium Boneless Bangus Belly Marinated, cut into 1-inch strips
200 grams angel hair pasta
½ cup olive oil
¼ cup minced garlic
2 cups cherry tomatoes
¼ cup white wine
½ teaspoon dried thyme
1 teaspoon red pepper flakes
1 tablespoon chopped flat leaf parsley
3 tablespoons fresh basil leaves, chiffonade
½ cup crumbled feta cheese
Procedure:
Deep-fry bangus strips in hot oil until crisp and golden. Set aside, keeping it warm.
Cook pasta as directed in the package. Set aside.
Heat olive oil on pan and sauté garlic and cherry tomatoes.
Add white wine, thyme and red pepper flakes and simmer until tomatoes are cooked.
Toss in pasta, crispy bangus, parsley, and basil leaves.
Serve hot topped with crumbled feta cheese.
Makes 4 servings.
200 grams angel hair pasta
½ cup olive oil
¼ cup minced garlic
2 cups cherry tomatoes
¼ cup white wine
½ teaspoon dried thyme
1 teaspoon red pepper flakes
1 tablespoon chopped flat leaf parsley
3 tablespoons fresh basil leaves, chiffonade
½ cup crumbled feta cheese
Procedure:
Deep-fry bangus strips in hot oil until crisp and golden. Set aside, keeping it warm.
Cook pasta as directed in the package. Set aside.
Heat olive oil on pan and sauté garlic and cherry tomatoes.
Add white wine, thyme and red pepper flakes and simmer until tomatoes are cooked.
Toss in pasta, crispy bangus, parsley, and basil leaves.
Serve hot topped with crumbled feta cheese.
Makes 4 servings.
CENTURY BANGUS AND COUSCOUS SALAD
Ingredients:
¼ cup cooking oil
Ingredients:
¼ cup cooking oil
1-450 grams Century Premium Boneless Bangus Marinated
Mustard Vinaigrette:
2 tablespoons mustard
½ cup red wine vinegar
1 teaspoon chopped fresh tarragon
2 tablespoons honey
1 ½ cup extra virgin olive oil
Salt and freshly cracked pepper to taste
2 cups cooked couscous*
¼ cup roasted red bell pepper, roughly chopped
1 tablespoon diced red onion
½ cup cucumber, small diced
½ cup cherry tomatoes
¼ cup sliced black olives
2 cups mixed greens
½ cup crumbled feta cheese
Procedure:
Heat cooking oil in a large pan and fry Century Bangus until golden.
Spoon out bangus meat from the skin and set aside.
Whisk together mustard, red wine vinegar, tarragon, honey, olive oil and salt and pepper.
Toss into couscous, bell pepper, red onion, cucumber, tomatoes, olives and bangus.
Serve salad on a bed of mixed greens topped with feta cheese.
Makes 4 servings.
*Couscous may be bought from specialty gourmet shops. To cook couscous, boil together 1 cup of chicken stock or water, 1 tablespoon olive oil and a pinch of salt. Add ½ cup of uncooked couscous, turn off heat then cover, allowing it to stand for 6 minutes. Fluff cooked couscous with a fork before serving.
Mustard Vinaigrette:
2 tablespoons mustard
½ cup red wine vinegar
1 teaspoon chopped fresh tarragon
2 tablespoons honey
1 ½ cup extra virgin olive oil
Salt and freshly cracked pepper to taste
2 cups cooked couscous*
¼ cup roasted red bell pepper, roughly chopped
1 tablespoon diced red onion
½ cup cucumber, small diced
½ cup cherry tomatoes
¼ cup sliced black olives
2 cups mixed greens
½ cup crumbled feta cheese
Procedure:
Heat cooking oil in a large pan and fry Century Bangus until golden.
Spoon out bangus meat from the skin and set aside.
Whisk together mustard, red wine vinegar, tarragon, honey, olive oil and salt and pepper.
Toss into couscous, bell pepper, red onion, cucumber, tomatoes, olives and bangus.
Serve salad on a bed of mixed greens topped with feta cheese.
Makes 4 servings.
*Couscous may be bought from specialty gourmet shops. To cook couscous, boil together 1 cup of chicken stock or water, 1 tablespoon olive oil and a pinch of salt. Add ½ cup of uncooked couscous, turn off heat then cover, allowing it to stand for 6 minutes. Fluff cooked couscous with a fork before serving.
Liked · June 21
CENTURY BANGUS AND FARFALLE A LA GENOVESE
Ingredients:
Ingredients:
¼ cup cooking oil
1-450 grams Century Premium Boneless Bangus Marinated
200 grams farfalle (ribbon pasta)
2 tablespoons olive oil
1 tablespoon minced garlic
1 cup pesto sauce*
3 cups whole cream
Salt and pepper to taste
Grated Parmesan cheese for garnish
Procedure:
Heat cooking oil in a large pan and fry Century Bangus until golden.
Spoon out bangus meat from the skin and set aside.
Cook pasta as directed in the package.
Set aside.
Heat olive oil in a pan and sauté garlic until aromatic.
Stir in pesto sauce and cream.
Season with salt and pepper.
Add pasta and bangus to the sauce and toss well.
Remove from heat and top with Parmesan cheese.
Makes 4 servings.
*Make your own pesto sauce by blending together 3 cups sweet basil leaves, 4 garlic cloves, ¼ cup walnuts, 1 tablespoon grated Parmesan cheese and 1 ½ cups olive oil in a blender or food processor until smooth. Transfer to a clean airtight jar or container. This may be stored in the refrigerator for up to 5 days.
1-450 grams Century Premium Boneless Bangus Marinated
200 grams farfalle (ribbon pasta)
2 tablespoons olive oil
1 tablespoon minced garlic
1 cup pesto sauce*
3 cups whole cream
Salt and pepper to taste
Grated Parmesan cheese for garnish
Procedure:
Heat cooking oil in a large pan and fry Century Bangus until golden.
Spoon out bangus meat from the skin and set aside.
Cook pasta as directed in the package.
Set aside.
Heat olive oil in a pan and sauté garlic until aromatic.
Stir in pesto sauce and cream.
Season with salt and pepper.
Add pasta and bangus to the sauce and toss well.
Remove from heat and top with Parmesan cheese.
Makes 4 servings.
*Make your own pesto sauce by blending together 3 cups sweet basil leaves, 4 garlic cloves, ¼ cup walnuts, 1 tablespoon grated Parmesan cheese and 1 ½ cups olive oil in a blender or food processor until smooth. Transfer to a clean airtight jar or container. This may be stored in the refrigerator for up to 5 days.
CENTURY BANGUS AND KANI BURRITO
Ingredients:
¼ cup cooking oil
Ingredients:
¼ cup cooking oil
1-410 grams Century Premium Boneless Bangus Marinated
1 cup Japanese mayonnaise
½ teaspoon wasabi paste
4 pieces kani (Japanese crab sticks), cut into strips
1 cup cucumber, seeds removed and sliced into thin strips
1 cup ripe mango, sliced into thin strips
1 cup torn lettuce
4 large regular sized tortilla wrap
Procedure:
Heat cooking oil in a large pan and fry Century Bangus until golden.
Spoon out bangus meat from the skin and set aside.
In a bowl, combine mayonnaise and wasabi.
Add bangus flakes and kani, mixing it well.
Chill for 30 minutes.
Fill tortilla wrap with bangus mixture, lettuce, cucumber and mango.
Roll then serve.
Makes 4 servings
1 cup Japanese mayonnaise
½ teaspoon wasabi paste
4 pieces kani (Japanese crab sticks), cut into strips
1 cup cucumber, seeds removed and sliced into thin strips
1 cup ripe mango, sliced into thin strips
1 cup torn lettuce
4 large regular sized tortilla wrap
Procedure:
Heat cooking oil in a large pan and fry Century Bangus until golden.
Spoon out bangus meat from the skin and set aside.
In a bowl, combine mayonnaise and wasabi.
Add bangus flakes and kani, mixing it well.
Chill for 30 minutes.
Fill tortilla wrap with bangus mixture, lettuce, cucumber and mango.
Roll then serve.
Makes 4 servings
CENTURY BANGUS BRUSCHETTA
Ingredients:
1-184 grams Century Bangus Fillet in Oil
Ingredients:
1-184 grams Century Bangus Fillet in Oil
1 ½ cups canned diced tomatoes, drained
1 tablespoon pesto
¼ cup grated parmesan cheese
toasted, sliced French bread
extra pesto
Procedure:
Drain Century Bangus Fillet in oil and break into small chunks.
Mix together with the tomatoes and pesto.
Top mixture on a slice of toasted French bread.
Drizzle with some more pesto and sprinkle with parmesan cheese.
1 tablespoon pesto
¼ cup grated parmesan cheese
toasted, sliced French bread
extra pesto
Procedure:
Drain Century Bangus Fillet in oil and break into small chunks.
Mix together with the tomatoes and pesto.
Top mixture on a slice of toasted French bread.
Drizzle with some more pesto and sprinkle with parmesan cheese.
CENTURY BANGUS FILLET ON BUTTERED PARSLEY RICE WITH SALSA
Ingredients:
¼ cup butter
Ingredients:
¼ cup butter
1 tablespoon garlic
1 cup cooked rice
1 teaspoon chicken powder
1 tablespoon chopped parsley
1 – 184 grams Century Bangus Fillet in Oil
1 cup freshly made salsa
Procedure:
Heat butter in a wok and sauté garlic until aromatic.
Add rice, chicken powder and parsley, then mix very well.
Measure the rice into bowls about ¼ cup in size and mold unto a platter.
Top with Century Bangus Fillet in Oil and salsa.
Makes 4 servings
1 cup cooked rice
1 teaspoon chicken powder
1 tablespoon chopped parsley
1 – 184 grams Century Bangus Fillet in Oil
1 cup freshly made salsa
Procedure:
Heat butter in a wok and sauté garlic until aromatic.
Add rice, chicken powder and parsley, then mix very well.
Measure the rice into bowls about ¼ cup in size and mold unto a platter.
Top with Century Bangus Fillet in Oil and salsa.
Makes 4 servings
CENTURY BANGUS SALAD WITH CARAMELIZED PEAR AND WALNUTS
Ingredients:
¼ cup cooking oil
Ingredients:
¼ cup cooking oil
1-450 grams Century Premium Boneless Bangus Marinated
Caramelized Pears:
2 tablespoon granulated sugar
1 cup canned pear, sliced
Honey Lemon Vinaigrette:
¼ cup lemon juice
2 tablespoons honey
Salt and pepper to taste
1 cup extra virgin olive oil
6 cups mixed greens
½ cup chopped toasted walnuts
½ cup cherry tomatoes
3 tablespoons reduced balsamic vinegar*
Procedure:
Heat cooking oil in a large pan and fry Century Bangus until golden.
Spoon out bangus meat from the skin and set aside.
Sprinkle sugar on pears.
Pan-grill on a skillet brushed lightly with oil until caramelized.
Set aside.
Whisk together lemon juice, honey, salt, pepper, and extra virgin olive oil.
Cover and chill until ready to serve.
Toss together mixed greens, walnuts and cherry tomatoes.
Arrange on a plate topped with bangus flakes and caramelized pears.
Drizzle with vinaigrette and reduced balsamic vinegar.
Makes 6 servings.
*To reduce balsamic vinegar: Pour 2 cups balsamic vinegar into a skillet or saucepan. Allow it to simmer with occasional stirring for about 5 minutes until a little syrupy or desired consistency is achieved. Remove from heat to allow it to thicken some more as it cools.
Caramelized Pears:
2 tablespoon granulated sugar
1 cup canned pear, sliced
Honey Lemon Vinaigrette:
¼ cup lemon juice
2 tablespoons honey
Salt and pepper to taste
1 cup extra virgin olive oil
6 cups mixed greens
½ cup chopped toasted walnuts
½ cup cherry tomatoes
3 tablespoons reduced balsamic vinegar*
Procedure:
Heat cooking oil in a large pan and fry Century Bangus until golden.
Spoon out bangus meat from the skin and set aside.
Sprinkle sugar on pears.
Pan-grill on a skillet brushed lightly with oil until caramelized.
Set aside.
Whisk together lemon juice, honey, salt, pepper, and extra virgin olive oil.
Cover and chill until ready to serve.
Toss together mixed greens, walnuts and cherry tomatoes.
Arrange on a plate topped with bangus flakes and caramelized pears.
Drizzle with vinaigrette and reduced balsamic vinegar.
Makes 6 servings.
*To reduce balsamic vinegar: Pour 2 cups balsamic vinegar into a skillet or saucepan. Allow it to simmer with occasional stirring for about 5 minutes until a little syrupy or desired consistency is achieved. Remove from heat to allow it to thicken some more as it cools.
CENTURY BANGUS SHAWARMA
Ingredients:
Garlic Yogurt Sauce:
Ingredients:
Garlic Yogurt Sauce:
1 cup plain yogurt
½ cup mayonnaise
2 teaspoons minced garlic
½ teaspoon cumin powder
½ teaspoon lemon juice
½ teaspoon cayenne pepper
Salt and pepper to taste
¼ cup cooking oil
1-450 grams Century Premium Boneless Bangus Marinated
4 pita pockets
1 cup sliced cucumber
1 cup sliced tomatoes
½ cup sliced red onion
1 tablespoon roughly chopped fresh coriander
Procedure:
Combine all ingredients for the sauce.
Transfer to a squeeze bottle and chill in the refrigerator for at least 30 minutes to let flavors blend.
Heat cooking oil in a large pan and fry Century Bangus until golden.
Spoon out bangus meat from the skin and set aside.
Heat pita, cut slits to open.
Place some cucumber, tomatoes red onion and coriander inside the pita.
Distribute flaked bangus and squeeze in yogurt sauce.
Makes 4 servings.
½ cup mayonnaise
2 teaspoons minced garlic
½ teaspoon cumin powder
½ teaspoon lemon juice
½ teaspoon cayenne pepper
Salt and pepper to taste
¼ cup cooking oil
1-450 grams Century Premium Boneless Bangus Marinated
4 pita pockets
1 cup sliced cucumber
1 cup sliced tomatoes
½ cup sliced red onion
1 tablespoon roughly chopped fresh coriander
Procedure:
Combine all ingredients for the sauce.
Transfer to a squeeze bottle and chill in the refrigerator for at least 30 minutes to let flavors blend.
Heat cooking oil in a large pan and fry Century Bangus until golden.
Spoon out bangus meat from the skin and set aside.
Heat pita, cut slits to open.
Place some cucumber, tomatoes red onion and coriander inside the pita.
Distribute flaked bangus and squeeze in yogurt sauce.
Makes 4 servings.
CENTURY BANGUS SISIG TAQUITOS
Ingredients:
1-150 grams Century Bangus Sisig, drained
Ingredients:
1-150 grams Century Bangus Sisig, drained
½ cup grated cheese
1 tablespoon chili powder
24 pieces taquitos (small tacos)
½ cup shredded iceberg lettuce
¼ cup diced tomatoes
1 tablespoon chopped cilantro
Procedure:
Combine Century Bangus Sisig, grated cheese and chili powder in a bowl. Set aside.
To assemble: Place a few shreds of lettuce at the bottom of the taquito, top with half a teaspoon of the bangus filling, several pieces of diced tomato and sprinkle with chopped cilantro.
Makes 24 pieces
1 tablespoon chili powder
24 pieces taquitos (small tacos)
½ cup shredded iceberg lettuce
¼ cup diced tomatoes
1 tablespoon chopped cilantro
Procedure:
Combine Century Bangus Sisig, grated cheese and chili powder in a bowl. Set aside.
To assemble: Place a few shreds of lettuce at the bottom of the taquito, top with half a teaspoon of the bangus filling, several pieces of diced tomato and sprinkle with chopped cilantro.
Makes 24 pieces
CENTURY BANGUS TERIYAKI SANDWICH
Ingredients:
¼ cup cooking oil
Ingredients:
¼ cup cooking oil
1-450 grams Century Premium Boneless Bangus Belly Marinated, cut into 2
1 cup prepared teriyaki sauce*
2 tablespoons toasted sesame seeds
1/3 cup sliced spring onion (1/2 inch diagonally)
6 pieces large pandesal, split in half
1 cup torn lettuce
½ cup sliced tomato
Procedure:
Fry bangus in hot oil until crisp and golden.
While still hot, spread bangus with teriyaki sauce and sprinkle with sesame seeds and spring onion.
Fill into pandesal with lettuce and tomato.
Makes 6 servings.
*To make Teriyaki sauce: Combine together in saucepan 1 cup water, ¼ cup light soy sauce, 3 tablespoons brown sugar, 1 teaspoon minced garlic and 1 tablespoon ginger. Bring to a boil with occasional stirring. Dissolve 2 tablespoons corn starch in 1/4 cup of cold water and add to sauce. Stir until sauce has thickened.
1 cup prepared teriyaki sauce*
2 tablespoons toasted sesame seeds
1/3 cup sliced spring onion (1/2 inch diagonally)
6 pieces large pandesal, split in half
1 cup torn lettuce
½ cup sliced tomato
Procedure:
Fry bangus in hot oil until crisp and golden.
While still hot, spread bangus with teriyaki sauce and sprinkle with sesame seeds and spring onion.
Fill into pandesal with lettuce and tomato.
Makes 6 servings.
*To make Teriyaki sauce: Combine together in saucepan 1 cup water, ¼ cup light soy sauce, 3 tablespoons brown sugar, 1 teaspoon minced garlic and 1 tablespoon ginger. Bring to a boil with occasional stirring. Dissolve 2 tablespoons corn starch in 1/4 cup of cold water and add to sauce. Stir until sauce has thickened.
CENTURY BANGUS WITH ARUGULA & PINE NUTS LINGUINE
Ingredients:
¼ cup cooking oil
Ingredients:
¼ cup cooking oil
1-450 grams Century Premium Boneless Bangus Marinated
200 grams linguini pasta
½ cup olive oil
¼ cup sliced garlic
½ teaspoon chili flakes
½ cup cherry tomato, sliced in half
1 cup arugula
2 tablespoons toasted pine nuts
Salt and pepper to taste
Shaved Parmesan cheese
Procedure:
Heat cooking oil in a large pan and fry Century Bangus until golden.
Spoon out bangus meat from the skin and set aside.
Cook pasta as directed in the package. Set aside.
Heat olive oil in a pan and sauté garlic and chili flakes.
Add bangus meat and cherry tomatoes.
Toss in cooked pasta, arugula and pine nuts.
Season with salt and pepper according to taste.
Top with shaved Parmesan cheese before serving.
Makes 4 servings
200 grams linguini pasta
½ cup olive oil
¼ cup sliced garlic
½ teaspoon chili flakes
½ cup cherry tomato, sliced in half
1 cup arugula
2 tablespoons toasted pine nuts
Salt and pepper to taste
Shaved Parmesan cheese
Procedure:
Heat cooking oil in a large pan and fry Century Bangus until golden.
Spoon out bangus meat from the skin and set aside.
Cook pasta as directed in the package. Set aside.
Heat olive oil in a pan and sauté garlic and chili flakes.
Add bangus meat and cherry tomatoes.
Toss in cooked pasta, arugula and pine nuts.
Season with salt and pepper according to taste.
Top with shaved Parmesan cheese before serving.
Makes 4 servings
CENTURY BANGUS WITH GREEN MANGO AND PAPAYA SALAD
Ingredients:
½ cup cooking oil
Ingredients:
½ cup cooking oil
1-410 grams Century Premium Boneless Bangus Belly Marinated, cut into 1-inch strips
Asian Vinaigrette:
½ cup lime juice
1 teaspoon lime zest
1½ tablespoons fish sauce
3 tablespoons honey
1 cup extra virgin olive oil
3 cups green papaya, cut into thin strips
3 cups green mango, cut into thin strips
1 cup red bell pepper and yellow bell pepper, cut into thin strips
¼ cup sliced red onion
1 teaspoon chopped fresh coriander leaves
½ cup chopped roasted peanuts
3 cups mixed greens
Procedure:
Fry bangus strips in hot oil until crisp and golden.
Set aside.
For the vinaigrette, whisk together lime juice, lime zest, fish sauce, honey and olive oil.
Set aside.
In a large bowl, toss together green papaya, green mango, bell peppers, red onion, coriander leaves and vinaigrette.
Plate mango-papaya salad on a bed of greens topped with crispy bangus and peanuts.
Makes 6 servings.
Asian Vinaigrette:
½ cup lime juice
1 teaspoon lime zest
1½ tablespoons fish sauce
3 tablespoons honey
1 cup extra virgin olive oil
3 cups green papaya, cut into thin strips
3 cups green mango, cut into thin strips
1 cup red bell pepper and yellow bell pepper, cut into thin strips
¼ cup sliced red onion
1 teaspoon chopped fresh coriander leaves
½ cup chopped roasted peanuts
3 cups mixed greens
Procedure:
Fry bangus strips in hot oil until crisp and golden.
Set aside.
For the vinaigrette, whisk together lime juice, lime zest, fish sauce, honey and olive oil.
Set aside.
In a large bowl, toss together green papaya, green mango, bell peppers, red onion, coriander leaves and vinaigrette.
Plate mango-papaya salad on a bed of greens topped with crispy bangus and peanuts.
Makes 6 servings.
CENTURY BEER BATTERED BANGUS WITH TARTAR SAUCE
Ingredients:
1-420 grams Century Premium Boneless Bangus Belly, Unseasoned
Ingredients:
1-420 grams Century Premium Boneless Bangus Belly, Unseasoned
1 teaspoon salt
½ teaspoon pepper
1 tablespoon calamansi juice
1 cup flour
½ tablespoon baking powder
½ teaspoon salt
1 can cold beer
½ cup cornstarch
cooking oil for frying
For the Tartar Sauce:
1 cup mayonnaise
1 tablespoon pickle relish
1 tablespoon minced onion
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons sugar
Procedure:
Slice Century Premium Boneless Bangus belly into strips
approximately one inch wide.
Season with salt, pepper and calamansi juice.
In a bowl, combine flour, baking powder and salt.
Blend in the beer until the batter is smooth. Keep mixture cool.
Dredge bangus strips in cornstarch.
Dip the bangus in the batter and deep fry in very hot oil until golden brown.
Remove from oil and drain bangus.
For the tartar sauce:
In a small bowl, mix together mayonnaise, pickle relish, and minced onion.
Stir in lemon juice.
Season to taste with salt, pepper and sugar.
Makes 6 servings
½ teaspoon pepper
1 tablespoon calamansi juice
1 cup flour
½ tablespoon baking powder
½ teaspoon salt
1 can cold beer
½ cup cornstarch
cooking oil for frying
For the Tartar Sauce:
1 cup mayonnaise
1 tablespoon pickle relish
1 tablespoon minced onion
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons sugar
Procedure:
Slice Century Premium Boneless Bangus belly into strips
approximately one inch wide.
Season with salt, pepper and calamansi juice.
In a bowl, combine flour, baking powder and salt.
Blend in the beer until the batter is smooth. Keep mixture cool.
Dredge bangus strips in cornstarch.
Dip the bangus in the batter and deep fry in very hot oil until golden brown.
Remove from oil and drain bangus.
For the tartar sauce:
In a small bowl, mix together mayonnaise, pickle relish, and minced onion.
Stir in lemon juice.
Season to taste with salt, pepper and sugar.
Makes 6 servings
CENTURY GOURMET BANGUS FILLET & EGGPLANT FRIED RICE
Ingredients:
1-184 grams Century Gourmet Bangus Fillet with Tausi, drained, sauce reserved
Ingredients:
1-184 grams Century Gourmet Bangus Fillet with Tausi, drained, sauce reserved
2 teaspoons cooking oil
2 teaspoons minced garlic
2 teaspoons chopped onion
½ teaspoon minced ginger
½ cup diced eggplant
5 pieces dried shitake mushrooms, soak for 15 minutes in hot water, drained and sliced thinly
½ cup chopped bokchoy or Chinese pechay
3 cups cooked rice
2 tablespoons oyster sauce
1 teaspoon sugar
Salt & pepper to taste
Procedure:
Heat oil in a large pan over medium heat. Add garlic, onion, ginger, eggplant, mushrooms, bokchoy and bangus sauce. Stir-fry for 1 minute. Add cooked rice and oyster sauce. Mix well and cook for another minute. Reduce heat, place lid and cook for 3 more minutes. Transfer hot fried rice to a serving platter then top with bangus fillets. Serve immediately.
Makes 3 to 4 servings.
2 teaspoons minced garlic
2 teaspoons chopped onion
½ teaspoon minced ginger
½ cup diced eggplant
5 pieces dried shitake mushrooms, soak for 15 minutes in hot water, drained and sliced thinly
½ cup chopped bokchoy or Chinese pechay
3 cups cooked rice
2 tablespoons oyster sauce
1 teaspoon sugar
Salt & pepper to taste
Procedure:
Heat oil in a large pan over medium heat. Add garlic, onion, ginger, eggplant, mushrooms, bokchoy and bangus sauce. Stir-fry for 1 minute. Add cooked rice and oyster sauce. Mix well and cook for another minute. Reduce heat, place lid and cook for 3 more minutes. Transfer hot fried rice to a serving platter then top with bangus fillets. Serve immediately.
Makes 3 to 4 servings.
CENTURY GOURMET BANGUS FILLET FAJITAS
Ingredients:
1-184 grams Century Gourmet Bangus Fillet Spanish Style, drained, sauce reserved
Ingredients:
1-184 grams Century Gourmet Bangus Fillet Spanish Style, drained, sauce reserved
2 tablespoons cooking oil
1 teaspoon minced garlic
½ cup green bell peppers strips
¼ cup slice onion
2 cups mashed red kidney beans
1 teaspoon chopped fresh cilantro or coriander (wansuy)
½ teaspoon cumin powder
¼ teaspoon dried oregano
Salt and pepper to taste
3 large flour tortilla
1 cup diced ripe avocado
1 cup store bought tomato salsa
Procedure:
Heat oil in a pan. Sauté garlic, peppers and onion. Add bangus fillets and cook until heated through. Remove from heat and set aside.
In a separate pan, cook together mashed red kidney beans, cilantro, cumin, oregano and bangus sauce. Stir to blend then season to taste with salt and pepper.
Meanwhile, heat up tortillas by charring them on a stove over low to medium flame, at 30 seconds on each side.
To serve, spread some mashed red kidney beans on a tortilla, top with bangus and sautéd peppers and serve with avocado and salsa on the side.
Makes 3 servings.
1 teaspoon minced garlic
½ cup green bell peppers strips
¼ cup slice onion
2 cups mashed red kidney beans
1 teaspoon chopped fresh cilantro or coriander (wansuy)
½ teaspoon cumin powder
¼ teaspoon dried oregano
Salt and pepper to taste
3 large flour tortilla
1 cup diced ripe avocado
1 cup store bought tomato salsa
Procedure:
Heat oil in a pan. Sauté garlic, peppers and onion. Add bangus fillets and cook until heated through. Remove from heat and set aside.
In a separate pan, cook together mashed red kidney beans, cilantro, cumin, oregano and bangus sauce. Stir to blend then season to taste with salt and pepper.
Meanwhile, heat up tortillas by charring them on a stove over low to medium flame, at 30 seconds on each side.
To serve, spread some mashed red kidney beans on a tortilla, top with bangus and sautéd peppers and serve with avocado and salsa on the side.
Makes 3 servings.
CENTURY GOURMET BANGUS FILLET WITH TOMATO AND OLIVE PASTA
Ingredients:
2-184 grams Century Gourmet Bangus Fillet Spanish Style
Ingredients:
2-184 grams Century Gourmet Bangus Fillet Spanish Style
¼ cup olive oil
¼ cup sliced garlic
1 cup canned dice tomato, drained
½ cup sliced black olives
½ cup diced red bell pepper
½ cup white wine
Salt and freshly cracked pepper to taste
¼ cup chopped fresh basil leaves
600 grams cooked spaghetti noodles (from ¼ kg uncooked)
grated Parmesan (optional)
Procedure:
Heat olive oil in a pan. Add garlic, diced tomato, olives and red bell pepper. Sauté until aromatic. Add bangus fillets with its sauce and white wine. Simmer for 8 to 10 minutes. Adjust seasoning with salt and pepper. Toss in spaghetti noodles and basil and cook until heated through. Transfer into a serving platter topped with Parmesan cheese. Serve immediately.
Makes 4 to 5 servings.
¼ cup sliced garlic
1 cup canned dice tomato, drained
½ cup sliced black olives
½ cup diced red bell pepper
½ cup white wine
Salt and freshly cracked pepper to taste
¼ cup chopped fresh basil leaves
600 grams cooked spaghetti noodles (from ¼ kg uncooked)
grated Parmesan (optional)
Procedure:
Heat olive oil in a pan. Add garlic, diced tomato, olives and red bell pepper. Sauté until aromatic. Add bangus fillets with its sauce and white wine. Simmer for 8 to 10 minutes. Adjust seasoning with salt and pepper. Toss in spaghetti noodles and basil and cook until heated through. Transfer into a serving platter topped with Parmesan cheese. Serve immediately.
Makes 4 to 5 servings.
https://www.facebook.com/media/set/?set=a.451057138240696.110569.149833938363019&type=3
No comments:
Post a Comment