BANGUS 6 WAYS (EASY RECIPES! MEET OUR NEW COOKS)

Bangus or milkfish is a household favorite in the Philippines. It’s easy to find, affordable, and can be cooked in so many ways! We are in the kitchen with the newest batch of FEATR food creators, and we’re excited for you guys to get to know them through their cooking! Who’s going to emerge victorious in their mission to cook the best bangus? Stay with us until the end to find out! If you enjoyed this video, don’t forget to like, subscribe, and comment so we can continue to make these easy recipe videos for you! Follow our creators:   / atchua16     / nicasoledad     / samuelle_ph     / sethg.alonzo     / martsmadeinheaven   The rest of the recipes will posted in the comments section! RECIPES: POACHED BANGUS Ingredients: 1 liter water ¼ cup rock sugar 2 stalks leeks 1 knob ginger, crushed ¼ cup dark soy sauce 5 cloves garlic, crushed 2 pcs boneless bangus fillet, cleaned with fin and scales removed 1 cup flour 2 pc egg whites 1 cup ready to fry prawn crackers, crushed Oil for frying Sauce: 3 tbsp oil 1 pc small red onion, chopped 3 cloves garlic, minced ¼ cup store-bought burong kanin ¼ cup heavy cream 1 tsp sugar ½ tsp pepper leeks, thinly sliced and placed in ice bath mustasa leaves Procedure: 1. In a pot, combine water, sugar, leeks, ginger, soy sauce, and garlic to a boil. Turn off the heat and add bangus. Cover and let it cook for 15 minutes. 2. Dry the skin of cooked bangus and dredge in flour. Coat with egg whites on one side and prawn/fish crackers. 3. Heat your oil up to 160 F and fry the breaded side of the fish for 1 minute. 4. In a pan, saute your onions and garlic. Add buro and cream. Simmer for 1 minute or until thick. Season with sugar and pepper. 5. Serve with leeks, buro, and mustasa. Makes about 2 servings. SMOKED BANGUS SPREAD Ingredients: 1 long baguette 2 whole tinapang bangus, shredded 1 ½ cup kewpie mayonnaise 2 cloves garlic, minced 1 celery stem, minced 1 lemon, juice & zest 1 tsp red pepper flakes 2 red onions, julienned 1 ½ cup white vinegar 1 cup white sugar salt and pepper to taste Garnish: 8pcs cherry tomato dill or chives pickled red onions sesame seeds Procedure: 1. Cut baguette on a bias into 12 - 16 portions before toasting on both sides and setting aside. In a bowl combine, bangus, mayonnaise, garlic, celery, lemon juice, lemon zest, red pepper flakes and mix together until fully combined. 2. Mix sugar and vinegar together until fully dissolved before adding onions and let sit for at least 30 minutes. 3. Place smoked bangus spread on top of your toasted baguettes and top of with garnishes of your choice. Makes 5 servings. Jump to: (0:00) Intro (0:55) Creamy Poached Bangus with Creamy Buro (4:16) Tinapang Bangus Spread Toast (8:14) Asian Style Pasta (12:15) Bangus Arayes (16:42) Crispy Bangus Dinuguan (20:12) Spanish Style Bangus (23:00) Verdict; Outro ------------------------------- We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.com The Fat Kid Inside Studios Erwan Heussaff - Founder Kashka Gaddi - Content Producer Eamonn Quizon - Cinematographer Edel Cayetano - Story Producer Harold Singzon - Story Producer Mary Lournette Baligod - Story Producer Kleo Balares - Supervising Producer Hans Rivera - Multimedia Producer Julius Rivera - Camera Operator Steven Sune - Editor Lorraine Santos - Editor Dana Blaze - Editor MK Tayona - Editor Klyde Arce - Editor Martin Narisma - Food Editor Kathryna de Bustos - Content Manager Chester Velasco - Production Assistant Kevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic Designer Kim Manuel - Graphic Designer Roanne Salvacion - Accountant Donalyn Aranda - Accounting Assistant Social Media:   / featrmedia     / featrmedia     / featrmedia     / erwan     / erwanheussaff