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BDO Foundation rehabs health centers in Agusan, Iloilo, Quezon and Zamboanga

  As the Philippines continued to recover from the pandemic, the corporate social responsibility arm of BDO Unibank continued its efforts to help  improve the health and well-being of Filipinos.   Despite logistical limitations caused by COVID-19, BDO Foundation recently completed the rehabilitation of Maasin Rural Health Unit and Birthing Facility in Iloilo, Mampang Health Center in Zamboanga City, and Infanta Municipal Health Office in Quezon. It also renovated two rural health units (RHUs) in Agusan del Sur: Rural Health Unit and Reproductive Health Center Prosperidad, and Municipal Health Office and Reproductive Health Center La Paz.   The foundation has successfully rehabilitated a total of 126 RHUs since 2012, benefiting a total of 6.8 million people all over the country. The program benefits nursing mothers, infants and children, persons with disabilities, senior citizens and other patients. Most of these patients cannot afford to go to hospitals. Many live in remote and underse

TSMCooks: Sinanglay na Tilapia Recipe

Coconut milk, Gata or Natuk as we usually call it is the most common ingredient in our food where I grew up. It is the most easily accessible ingredient in our backyard because we just wait for the fruit to fall and then we have already something to cook our food. I used to hate it when I was a kid because my mom would make us "kudkod" manually scrape/grate the coconut meat and it wasn't fun! HAHA! 

In this recipe, I will share with you one of the recipes my mom usually cook and took us hours of preparation because back in the day we do things manually (kudkod, piga ng gata and tadtad ng rekado). I grew up in the countryside where everything was plain, simple and backward (positive kind-of-way). This dish is called Sinanglay na Tilapia. It is a dish wherein you stuff the fish with tomatoes, garlic, onion and spices and wrap it in Taro leaves or Pechay leaves and cook it in Gata. But since there was no available Taro leaf or Pechay as big as my Tilapia fish, I just placed them underneath. 

So without further ado, here is the recipe:


Sinanglay na Tilapia


Ingredients:

Coconut Milk
Tilapia (Daing cut)
Tomatoes, cut into cubes
Onion, minced and julienned
Garlic, minced and julienned
Ginger, minced
Salt
Pepper
Pechay
Fish Sauce to taste
Lemongrass



Procedure:

1. Prepare all the ingredients. Mix tomatoes, garlic, ginger and onion in a bowl and mix it with dash of salt and pepper. This is what you need to stuff the Tilapia. Set aside. 
2. Season the Tilapia with salt, stuff the Tilapia with the minced seasoning you set aside. Tie the Tilapia with a cotton wick to make sure the seasoning will stay intact when you cook it. 
3. Line the leaves in the pan along with the seasonings (garlic, onion and ginger). Add also the lemongrass on the side. 
4. Place the Tilapia on top and pour in the coconut mixture. 
5. Simmer in low heat and turn the Tilapia to cook both sides. Add fish sauce, salt and pepper to taste. 
6. Serve with hot rice. 

If you made this recipe, please tag me in your posts. I would love to see them. Have you tried this recipe with other fishes? Share your thoughts in the comment section. 

Comments

  1. hehe salamat sa recipe.Ako mahilig mag kudkod talaga sakin yang task na yan noon sa probinsya😅

    ReplyDelete

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