COPYRIGHT 2015 l ALING ODAY
Ingredients:
2x Big bangus, deboned 4 tbsp. soy sauce 2 tbsp. lemon or calamansi juice Filling: Shredded bangus meat, boneless 1/2 cup finely chopped potato 1/2 cup grated carrots 1/2 cup chopped raisins 1/2 cup garden peas 1/2 cup red bell pepper, finely chopped 100g. mince pork (optional) 1 big onion, finely chopped 6 - 7 cloves garlic, minced salt & pepper to taste 2 tbsp. Oyster sauce 2 tbsp. soy sauce (adjust according to your taste) oil for sautéing 3 eggs, beaten 3 - 4 tbsp. flour (optional) Procedures: 1.  Marinate the bangus skin with soy sauce and lemon juice for at least 30-60 minutes. 2.  Pre-heat the oil in a pan sauté garlic and onion until soft.  Add mince pork and cook until golden brown. (mince pork is entirely optional) 3. Add the potato, carrots, garden peas, raisins, bell pepper and bangus meat. Continue sautéing until cooked. 4.  Season with oyster sauce, soy sauce, salt & pepper according to your taste. 5.  Remove from heat and transfer it in a bowl and let it cool down completely. 6.  Prepare a baking tray and line it with a foil, brush it with oil completely then set aside. 7.  After the relyeno mixture has cooled down completely, add beaten eggs (and flour as optional ingredients if you want the relyeno a little bit firm). 8.  Insert the filling inside the bangus skin, fill it firmly.  Place the relyeno in the prepared baking tray and cover it securely.  Pre-heat the oven to 400F then bake the relyeno for 30-40 minutes.  After 30-40 minutes, open the foil and put it back in the oven for another 20-30 minutes or until golden brown. 9.  If you want to fry the relyeno, make sure that the head of the bangus is secure using a toothpick or sew it.  Before frying, rub the bangus with flour before frying.  Deep fry till golden brown. 10.  Let the relyeno to cool down completely before slicing, ready to serve.  Enjoy!
Relyenong Bangus
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Relyenong Bangus
2x Big bangus, deboned 4 tbsp. soy sauce 2 tbsp. lemon or calamansi juice Filling: Shredded bangus meat, boneless 1/2 cup finely chopped potato 1/2 cup grated carrots 1/2 cup chopped raisins 1/2 cup garden peas 1/2 cup red bell pepper, finely chopped 100g. mince pork (optional) 1 big onion, finely chopped 6 - 7 cloves garlic, minced salt & pepper to taste 2 tbsp. Oyster sauce 2 tbsp. soy sauce (adjust according to your taste) oil for sautéing 3 eggs, beaten 3 - 4 tbsp. flour (optional) Procedures: 1.  Marinate the bangus skin with soy sauce and lemon juice for at least 30-60 minutes. 2.  Pre-heat the oil in a pan sauté garlic and onion until soft.  Add mince pork and cook until golden brown. (mince pork is entirely optional) 3. Add the potato, carrots, garden peas, raisins, bell pepper and bangus meat. Continue sautéing until cooked. 4.  Season with oyster sauce, soy sauce, salt & pepper according to your taste. 5.  Remove from heat and transfer it in a bowl and let it cool down completely. 6.  Prepare a baking tray and line it with a foil, brush it with oil completely then set aside. 7.  After the relyeno mixture has cooled down completely, add beaten eggs (and flour as optional ingredients if you want the relyeno a little bit firm). 8.  Insert the filling inside the bangus skin, fill it firmly.  Place the relyeno in the prepared baking tray and cover it securely.  Pre-heat the oven to 400F then bake the relyeno for 30-40 minutes.  After 30-40 minutes, open the foil and put it back in the oven for another 20-30 minutes or until golden brown. 9.  If you want to fry the relyeno, make sure that the head of the bangus is secure using a toothpick or sew it.  Before frying, rub the bangus with flour before frying.  Deep fry till golden brown. 10.  Let the relyeno to cool down completely before slicing, ready to serve.  Enjoy!