June 15, 2010



Sinanglay Ingredients:
6 pcs. tilapia fish
5 tomatoes, minced
3 small onions, minced
1 thumb-size ginger, minced
2 pcs. bird’s eye chili (siling labuyo), sliced
1 bundle pechay
3 cups coconut milk
salt to taste
Sinanglay  Procedures:
1. Gut and wash the tilapia. Rinse well. Create an incision on the back of the tilapia sizable enough to stuff into.
2.  In a bowl, combine the tomatoes, onions, ginger, and siling labuyo. Mix well.
3. Stuff the tomato mixture into the fish.
4. Swap each fish in the pechay leaves.
5. Place the fish in a shallow pan or skillet. Pour in the coconut milk and allow to boil.
6. When it is already boiling, lower the heat and allow to simmer for half an hour more or until the fish is done. Season with salt if needed.

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4 responses to "SINANGLAY"
daisy said:
June 24, 2010

i like to try this one using mustasa leaves.

marie. said:
June 29, 2010

yea its special in my province.
its try gabi leaves.

loy said:
August 2, 2010

i’ll try this!!!

Willy R. said:
August 17, 2010

well I try this for my family tnx..

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