2. Add the bangus, bring to a boil then lower immediately to simmer while scooping the sauce over the bangus belly repeatedly. After 10 minutes, add the vegetables. Season with salt. 3. Add oil. 4.

Bangus have so many bones so I make sure that there's no bones goes to the meat. I reserve this belly part. I don't want to mix it in there, because it's the most um, flavorful of the bangus.

Once sautéed mixture cools down, mix in flaked Bangus, flour and egg. 4. Spoon 2 tbsps. filling onto middle of each lumpia wrapper, and wrap like a regular spring roll.

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Sinigang na bangus sa miso is a warming Filipino soup that combines the natural richness of milkfish (bangus) with the signature tang of tamarind and umami depth of miso paste. Cooked with ingredients ...