<body><script type="text/javascript"> function setAttributeOnload(object, attribute, val) { if(window.addEventListener) { window.addEventListener('load', function(){ object[attribute] = val; }, false); } else { window.attachEvent('onload', function(){ object[attribute] = val; }); } } </script> <div id="navbar-iframe-container"></div> <script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <script type="text/javascript"> gapi.load("gapi.iframes:gapi.iframes.style.bubble", function() { if (gapi.iframes && gapi.iframes.getContext) { gapi.iframes.getContext().openChild({ url: 'https://www.blogger.com/navbar.g?targetBlogID\x3d593673944373060121\x26blogName\x3dPinoy+Kusina+-+Pinoy+Recipes,+Delicac...\x26publishMode\x3dPUBLISH_MODE_BLOGSPOT\x26navbarType\x3dBLUE\x26layoutType\x3dCLASSIC\x26searchRoot\x3dhttp://pinoykusina.blogspot.com/search\x26blogLocale\x3den\x26v\x3d2\x26homepageUrl\x3dhttp://pinoykusina.blogspot.com/\x26vt\x3d-2274107170005537659', where: document.getElementById("navbar-iframe-container"), id: "navbar-iframe" }); } }); </script>

Burong Isda

Thursday, December 14, 2006

YOU WILL NEED:

½ kilo milkfish or fresh water carp (well cleaned and scaled)

2 cups cold rice, not burnt

100 grams garlic (crushed)

100 grams ginger (minced)

100 grams red onion (chopped)

6 lime wedges

pinch of salt and pepper

½ cup patis (fish sauce)

½ cup white vinegar

½ cup water


HERE's HOW:

In a bowl, mix all ingredients by hand, mashing everything well.

Pour into a big mouthed bottle.

Stick fishes into the bottle.

Seal the bottle well and keep for 1-2 weeks

After 2 weeks the fish should be ready.

source : Kusina Atbp

Labels:

posted on 11:52 PM | 0 comments |

 Search the Internet for Burong Isda
Google

0 Comments:

Add a comment






Latest on Pinoy Raket



Latest on Pinoy ShowBUZZ



Learn how to Make Money Online and Acne Tips and Advices

Text Link Ads