Ingredients with Measurements:
- 2 medium-sized tilapia, cleaned and scaled
- 2 cups of coconut milk
- 1 cup of water
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 ginger, sliced
- 2 tomatoes, chopped
- 1 bell pepper, sliced
- 1 cup of malunggay leaves
- Salt and pepper to taste
Special equipment needed:
- Large pan or wok
- Banana leaves
Step-by-step instructions:
1. In a large pan or wok, sauté the onion, garlic, and ginger until fragrant.
2. Add the tomatoes and bell pepper and cook until softened.
3. Pour in the coconut milk and water, and bring to a boil.
4. Add the tilapia and season with salt and pepper.
5. Cover the pan and let it simmer for 10 minutes.
6. Add the malunggay leaves and cook for another 2 minutes.
7. Remove from heat and let it cool for a bit.
8. Take a piece of banana leaf and place it on a flat surface.
9. Put a spoonful of the sinanglay mixture on the center of the banana leaf.
10. Fold the banana leaf to form a packet, making sure to tuck the ends in.
11. Repeat with the remaining sinanglay mixture and banana leaves.
12. Steam the sinanglay packets for 10-15 minutes or until the tilapia is fully cooked.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 20g
Protein: 25g
Carbohydrates: 8g
Fiber: 2g
Substitutions for ingredients:
- Tilapia can be substituted with any white fish.
- Malunggay leaves can be substituted with spinach or kangkong.
Variations:
- Add more vegetables such as eggplant, okra, or squash.
- Use other types of fish such as bangus or lapu-lapu.
- Add chili peppers for a spicy kick.
Tips and tricks:
- Make sure to clean and scale the tilapia properly to avoid any unwanted flavors.
- Use fresh coconut milk for a richer flavor.
- If banana leaves are not available, parchment paper can be used as a substitute.
Storage instructions:
- Leftover sinanglay can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the sinanglay packets for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the sinanglay packets on a platter with extra banana leaves for a rustic look.
Garnishes:
- Top with chopped scallions or cilantro for added flavor.
Pairings:
- Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Ensaladang talong (eggplant salad)
- Ginisang monggo (sauteed mung beans)
- Pinakbet (mixed vegetable stew)
Troubleshooting advice:
- If the sinanglay mixture is too watery, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the tilapia thoroughly to avoid any foodborne illnesses.
Food history:
- Sinanglay is a traditional Filipino dish that originated from the Bicol region in the Philippines.
Flavor profiles:
- Creamy, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Filipino