Jun 6, 2011

Ensaladang Bagnet

This reminds me of one of my favorite appetizers in Via Mare, their ensaladang bagnet. One day I was really craving for  it at home so we improvised. Here's what we did.

Bagnet (deep-fried pork), strips
ground pepper
bagoong (local fish sauce), a few teaspoons depending on how big the serving is
petchay (Chinese cabbage), boiled
To prepare the bagnet, boil the pork for a few minutes. Chop it into strips and deep-fry until golden brown or until it becomes crispy enough. Mix all the ingredients together, add bagoong to taste. Enjoy!

Other recipes:
Garlic Shrimps
Pork Siomai
Miki Soup

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