Instakitchen Manila E8: Chef Tatung’s Sinanglay na Bangus Belly

By Oscar Nava

Oct 30, 2014 | 3:19pm Manila time

In Bicol, have coconut milk and green chillis, will cook. Located on the southernmost tip of Luzon Island, the region is known not just for Mayon Volcano but also for its creamy and spicy dishes like Kinunot (shark meat and coconut milk), Tilmok (crab and coconut meat) and Singanglay (fish and coconut milk).

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On this episode of Instakitchen, Chef Tatung Sarthou, who serves authentic regional Filipino food at his restaurant in Acacia Estates, Taguig, shows us how to elevate the simple and easy-to-cook Sinanglay for a sophisticated dinner at home by adding green mango slices and preparing three variations of the coconut cream sauce.

Chef Tatung’s, Levi B Mariano Avenue, Acacia Estates, Taguig; +63 2 4665390. Daily 11am-12am. For directions, click here. This story first appeared on Coconuts Manila.

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PRESENTED BY CEBU PACIFIC AIR.COM

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.

Recipe for Chef Tatung’s Sinanglay na Bangus Belly with Shrimps and Green Mango

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 chillies 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.
9. Cook prawns and reduce sauce to desired consistency. Whe desired consistency of sauce is achieved, drizzle over prawns.
10. Arrange prawns over rolls and drizzle sauce.
11. Allow remaining sauce to curdle and fry. Add as garnish on top.

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