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Bonuan Binloc, Dagupan City
- SAN FABIAN BEACH RESORT - Bolasi, San Fabian, Pangasinan
- VILLA JIREH RESORT - Uyong, Labrador, Pangasinan
- LISLAND RAINFOREST RESORT - Mc Arthur Highway, Urdaneta City
- SIERRA VISTA BEACH RESORT - Nibaliw West, San Fabian, Pang.
- HUNDRED ISLAND RESORT - Lucap, Alaminos City
- HUNDRED ISLAND NATIONAL PARK - Lucap, Alaminos City
- TREASURE OF BOLINAO RESORT - Patar, Bolinao, Pangasinan
- CELESTE SEA BREEZE RESORT - Germinal, Bolinao, Pangasinan
- LA HERMOZA BEACH RESORT - Hermosa, Dasol, Pangasinan
- PUNTA BARRACA RESORT - Punta Barraca, Villasis, Pangasinan
- FELPAVER FARM RESORT - San Miguel, Calasciao, Pangasinan
- ECOHILL RESORT - Lareg-Lareg, Malasiqui, Pangasinan
- PYRAMID OF ASIA RESORT - Cabanbanan, Manaoag, Pangasinan
- CHARISSA'S BEACH RESORT - Nibaliw, San Fabian, Pangasinan
- LAZY A BEACH RESORT - Nibaliw, San Fabian, Pangasinan
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BUSINESS OPPORTUNITIES
We are presently looking for interested local and foreign investors to join the venture for the production of the Filipino tastiest milkfish (Bangus). Truly it has high market demand in the Philippine communities, Asian countries and nearby countries.
We are working out the processing procedures for the future deboned milkfish products such as;
- Fresh boneless bangus
- Fresh boneless marinated bangus
- Fresh boneless bangus belly
- Frozen boneless bangus (unseaasoned)
- Dried "Daing" boneless bangus
- Smoked "Tinapa" boneless bangus
- Rellenong bangus (stuffed milkfish)
- Bangus fishball
- Bangus kilawin
- Bangus fish fillet
- Bangus skinless longaniza
- Bangus siomai
- Bangus embotido
- Bangus nuggets
- Bangus burger patties
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For further information please send us an email
Email Address: [email protected]
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Copyright © July 2003 - Domingo C. Padilla Jr.
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Ingredients:
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2 whole pieces Bangus Belly,
cut into 4
1 Egg, Beaten
6 tablespoon Iced Water
2/3 cups All Purpose Flour
1/2 tablespoon Baking Powder
2 pcs Ice Cube
2 1/2 cups Corn oil
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Dip:
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1 cup Hot Water
3 - 4 tablespoon Soy Sauce
2 tablespoon Japanese Vinegar
3 - 4 tablespoon Sugar
1 tablespoon Grated Radish
1 teaspoon Grated Ginger
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Procedure:
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Season belly with salt and pepper. Dust with flour.
Mix the egg, iced water, flour and baking powder with a whisk. Do not over mix.
Preheat the cooking oil to 160-190 oC (325-375 oF).
Dip each slice of belly into the batter and drop into the hot oil. Make sqiggles by dropping extra tempura dough into the oil. Deep fry until golden brown.
Drain on a rack or paper towels.
Serve with the dip.
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