April 24, 2010
Tanglad or lemon grass is valued for its flavor and aroma. It is often used to stuff fish or chicken; as a bedding for roasted or steamed foods or simply to sauce for cooking liquids to flavor them.
Lapu-lapu in Coco Cream Ingredients:
2 tbsps. oil
1 tbsp. minced ginger
2 onions, chopped
2 pieces tanglad leaves
1 kilo lapu-lapu fillet, cubed and fried
Juice from 1 dayap
Lapu-lapu in Coco Cream Procedures:
1. Extract the kakang gata from the coconuts. Set aside.
2. Heat the oil then saute the ginger and onions until tender. Add kakang gata. Cook oever medium heat while stirring constantly.
3. Add tanglad leaves. Season the fish with dayap sauce.
4. When coco cream has thickened, add the fish. Cover and cook for a few more minutes. Add the chopped kinchay.