penny August 11th, 2011
Thank you lagalag for the recipe of Adobong galunggong. This reminds me of sharing my preferred way of cooking “fried fish”. My mama and papa cook this at home in Laguna, not sure who to credit for it but it’s certainly yummy.
If you kow how to do “paksiw na isda”, a cooking method involving lotsa vinegar, then all I’m suggesting is to do a paksiw, and then deep-frying the paksiw. I prefer the paksiw to be quite spicy, using “siling haba” (long, green chili). The spiciness of the chili lends itself very well to a deep-fried fish.
Works best with galunggong =)
PS after posting this blog, I found this post. Turns out it is exactly what I just described, only she shows a complete recipe. Enjoy!
- Day to day