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1 sachet 22g MAGGI® MAGIC SINIGANG® Original Sampalok Mix
4 cups water
1 tbsp fish sauce
1 pc finger chili
1 pc onion, quartered
½ kg 2-inch pieces boneless bangus
2 thumb-size ginger, julienned
4 Units Toasted Garlic
1 cup vegetable oil
½ cup 50g biased okra
2 pcs tomatoes, quartered
½ cup 50g biased radish
1 cup 50g picked leaves and tender stems of kangkong
½ cup 50g 2-inch pieces sitaw
1 sachet 8g MAGGI® MAGIC SARAP®
Heat oil in a large pan. Season bangus with MAGGI® MAGIC SARAP®. Pan fry bangus until golden brown. Transfer into a cooling rack to drain excess oil. Set aside.
Combine garlic, ginger, onion, tomato, finger chili and water in a pot. Bring to a boil and simmer while covered for 10 minutes.
Add radish, okra and sitaw with 2-minute intervals.
Pour MAGGI® MAGIC SINIGANG® Original Sampalok Mix and fish sauce. Add fried bangus and simmer for 2 minutes.
Stir in kangkong. Transfer into a serving bowl and serve immediately.
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