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Sharp celebrates its 110 years of transforming lives

Sharp Corporation celebrates its 110 th year anniversary. In its celebration, Sharp has introduced a new management system to realize transformation to give emphasis on Environmental, Social, and Governance (ESG) and raise its social value and revitalize its brand for sustainable growth. Its introduction of ESG shows the companies’ vision of providing better health, sustainable environment, and innovative solutions for the people while providing a conducive environment to grow. On September 15, Sharp Corporation (hereinafter “Sharp”) commemorates its 110th anniversary. It started when Founder Tokuji Hayakawa established a metalworking shop in Tokyo on this day 110 years ago in 1912. Later he invented the “Ever Ready Sharp Pencil,” a twist-type mechanical pencil that would later become the origin of the corporate brand.  Sharp is a worldwide developer of innovative products and core technologies that play a key role in shaping the future of electronics. Sharp sets its business vision a

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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