Leslie makes Kapampangan burong isda with tilapia, rice, and salt fermented for 7 to 14 days. She sautés onions and ginger, adds the fermented fish, and explains why a clean glass container matters to control the smell.
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Pero ako, kinakatko sha into strips, hindi naman kaylangan na sobrang pampay pampay. Kung medyo beginner palang kayo sa pagkain ng boro, continue pa keryo full flavor nya. Pueden yung konti ang languna, yung fish. So for 4 cups rice, pueden anulang para 1/2 kilo tilapia lang. Salt, tapos halluin halluin. By the way, this spoon Ideally, maganda yalaga ito sa glass container kasi na para madaling madinisang yung madaling matangalan ng amoy. Pero ito kasi unavailable sa Ahen. Ah, na try ko na rin talaga ng one-on-one buro sa lalagay naito. Although plastic sha, para matangalyo amoy, babaran yung lang na sabon at ponting sun drops or bleach. Spread out nilang den mo. Enough. See you in 4 days. So I throw in 3 cups of water. Add 2 tablespoons of rice vinegar. Just add this directly. Of course, if you don't have, you can add a little bit of vinegar. So, I'm not sure if this recipe is correct, but this is the recipe that I have. So, I'm just going to follow it. So, we're going to add the rice vinegar to the lumbang pot. Look at that. So I dread now Bago pa magpatak ng oil, kailangan nyo pa initanyo na yung mismo pan. So may preheating na ng yayare para yung heat ay ma-distribute la don sa buong pan at mas mag uniform yung cooking ng hummus. Okay, so ba init na, medyo hinahanang atin akong di talo, medium fire. Paapos, pagdining atin ilagay yung 1½ cups cooking oil. Allow this to get hot. Dapat ka paginagdag natin yung onion mag-sizzle sha. Lagi nang atin ang 1 cup na chopped onions. So, umtey natin sha kayong aroma lumabas, makiwaki walay sha, at magin medyo translucent yung onion. Okay, so lagi nang atin ang adding 1 cup na ginger. Important ginger or long luya. Fire. Lambon acquired taste, ito kabampangan special kina ito, pero I dare you to try this. Napakasarap mo tong partner, sa pritong isda rin actually, inihaon na pito, masarap, napikin po lekin, friendly for the first time, nagusto ka niya. Pagonatin mo ka niya mo tan, pedi mo nadi itak ka, you add in 1 tablespoon of light brown sugar. Blended na. This has been fermenting for about 7 days. Let's join forces, please. It's time to add the oil. If you have an exhaust fan in your kitchen, you can use it. At this point, since we blend in the bagoong pagay, the pistachio, and the oil, we can add a little bit more oil, but you can add according to your taste. So, at least 5 to 10 minutes. Buntot. Hello, hello. Thankful that we have this. It's so yummy. I can't wait to eat it. It's so yummy, I can't wait. What I really like about it is the portion control. I don't know what to say. I know that I always say that I prefer more na isda or more na chicken or more na baka or baboy, but By the way, I love salt. Finished! For today, balik ito po binangali ko sa inyo na 1 week binuro na isda and kanin. Ay, very mild yung flavor na. Kapag gusto niyo po na stronger na flavor, then make it 2 weeks. By the second week na binuburo niyo po eto, mas magiging maasim sha and then makakakaon na lang somehow para alcohol taste, pero sobrang slight pa lang. Pag pinatagay niyo pa, pinag-freeze niyo pa, then mas magiging matapan pa yung alcohol taste. And yun yung model eskuma tipik man, sa mga version dito sa Bulacan. Maliban pa, sakula yung pink sha. Kung napatulong po sa inyo ang video na ito, please like and share sa inyo mga friends. At tawag yung ripo kalimutan na mag-subscribe and turn on ang notification bell dito sa channel. Punta rin po kay sa akin Facebook page, i-like nyo rin po ito, i-follow ntcfirst. Meron din ko ako ang Instagram @foodyfreelyleslie, i-follow nyo rin po ako don. And lastly, for the printable version ng recipe naito, go to my blog or website www.foodiefreelyleslie.com. Bye! Salutin!
