Bangus for Breakfast

Breakfast, they say, is the most important meal of the day. True or not, it is my favorite.

September 03, 2009
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Breakfast, they say, is the most important meal of the day. True or not, it is my favorite. I like starting the day right by eating something healthy, thus my weekday breakfasts consist of a standard bowl of raisin bran flakes and organic unsweetened soy milk. I indulge a little during the weekend, though. It is during Sundays, when our whole family wakes up early in the morning to the smell of garlic fried rice, perfectly cooked over easy eggs, our family’s homemade skinless longganisa, homemade tocino and Seaking’s Tinapang Bangus.

This particular tinapang bangus has become a favorite of the whole family that you’ll also find it served during lunch and dinner. We top a deep fried piece over pinakbet, use the tinapa flakes as a topping when we make palabok, or serve it on the side when we have monggo or Pinoy food as our menu theme for dinner. We served it recently for a breakfast that my mom hosted for her balikbayan friends and they too loved it.

What we like about this particular bangus is that it deep-fries to a golden crisp, perfect for those like me who zoom in towards the crisp golden edges first. It has just the right amount of saltiness and is vacuum-packed so it keeps well in the freezer. It also doesn’t contain chemicals or preservatives. I like dipping it in Ilog Maria’s Honey Cider Vinegar, which is a slightly sweet vinegar, while my siblings like it paired with a side serving of atchara. There are just so many ways how you can create your favorite meal out of it.

Needless to say, we hoard it when we go to the grocery along with Seaking’s other products—Bangus Sisig, Bangus Ala Pobre and Bangus Marinated Hot. Just defrost the pack and cook according to package directions. Busy housewives will surely find it to be a must-buy.

SeaKing frozen fish products are available in major supermarkets nationwide. Each pack of SeaKing Tinapang Bangus contains 2 pieces. One piece can serve 2 to 3 people.


When she’s not developing recipes for her new business Goodles, whipping up baked goodies for Qitchen, or styling food shoots, Sharlene Tan is fond of finding the yummiest food out there—and letting us know about it. You can write to her at [email protected]

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