STEEMFOODS: EXOTIC FOOD " NILARANG NA BAKASI OR EELFISH RECIPE "

Hello to all foodie lovers around the world, how are you all.... hoping that you're alright despite to our pandemic situation now. Greetings from Philippines 🇵🇭 by @reyarobo.

Today I want to share my own version of cooking NILARANG NA BAKASI or EELFISH RECIPE, This recipe is very familiar in my country, Philippines. Specifically in my hometown Lapulapu City of Cebu. This food is very simple but full of nutrients and easy to prepare and 25 minutes cooking preparations.

The main ingredient are the following

1/2kilo fresh eelfish
2 pcs tomato
3 pcs long chilli
3 cloves of garlic crushed
1 pc onion
1 red bell pepper
2 stem spring onion
2 pcs kalamansi fruit ( juice )

The Seasonings/Condiments are the following

• 2 tablespoon cooking oil
• 2 tablespoon soy sauce
• 1 pouch salted black beans ( small pouch )
• 1 gram tamarind powder
• 1 gram msg/umami seasoning
• 2 grams magic sarap
• 1 teaspoon salt
• 2 cups of water or 500 ml water

Food Preparation

1. Clean and wash the EELFISH.
2. Peel off the skin of the garlic and onion.
3. Clean and wash with flowing water all the spices.
4. Cut all the spices according to your desired sizes.
   See the pictures below the step by step preparation

Cooking Procedures ( step by step process )
1.Free heat the pan, then add 2 tablespoon of cooking oil bring to boil then add garlic, onion,
tomato, long chilli, bell pepper mixed and saute for about 5minutes until the tomato juice will come out.

2.Add the EELFISH then stir it. Add salted black beans, soy sauce, vinegar and water. Then allow to cook 15 minutes.

3.After 15 minutes of cooking add small amount of ground black pepper, tamarind powder, salt, msg/umami seasoning, magic sarap and kalamansi juice and mixed it slowly so that the EELFISH body will not be separated

4.then try to taste it for the best result then you add the spring onion and remove from the pan and serve.

Thanks for dropping by fellow steemians and see you on my next recipe... God bless us...

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