You’ll go loco for this Bangus Belly recipe with coco
If you belong to Team Tinola, you must definitely try Chicken Binakol, a traditional favorite from Western Visayas. This dish is more flavorful as the native chicken is simmered in coconut water. The flavor seeps into the meat, making each spoonful incredibly tasty and refreshing.
Even if native chicken isn’t available, making this dish is still possible—thanks to the ever-versatile bangus belly. Get your pots and pans ready and cook this dish for a relaxed Sunday lunch with the family.
Bangus Belly Binakol
Ingredients
1 pack Sarangani Bay Milkfish Belly, cut into serving pieces
1 medium sized Sarangani Bay boneless bangus, sliced
2 tbsp. cooking oil
1 tbsp. sliced ginger
1 tbsp. minced garlic
1 medium onion, sliced
2 stalks lemongrass (white part only)
3 cups buco (young coconut) water
1 cup water
1 cup buco meat
1 small green papaya, peeled and sliced thick
½ cup malunggay leaves
1 tbsp. fish sauce (patis)
¼ tsp. ground black pepper
Procedure
1. In a large pot, heat cooking oil.
2. Saute ginger, garlic, onion and lemongrass.
3. Add buco water, water, buco meat and papaya.
4. Fry fish, when golden brown, set aside and fry garlic.Cook for 5 minutes.
5. Place milkfish belly, malunggay, fish sauce and pepper. Allow to cook for 4 minutes.
6.Serve hot.
