Experience the pleasure of eating out with this simple recipe! Make this guilt-free popular pulutan at the comfort of your very own home! Serves 3 to 4
1 (500-gram) pack SARANGANI BAY Boneless Milkfish Fillet, skinned and finely chopped6 blocks firm tofu, cubed2 medium red onions, chopped 4 cloves garlic, minced5 tablespoons oyster sauce 1 red bell pepper, diced1 green bell pepper, diced2 finger chilies, sliced into rings2 stalks spring onions pepper to taste For garnishred and green bell peppers, cubedred onions, finely choppedfinger chilies, sliced into rings or wholespring onions1 raw egg (optional)
1 In a pan, fry the tokwa or tofu until golden brown. Set aside. 2 In the same pan, sauté onions and garlic. Add chopped bangus. Sauté until half cooked. Add oyster sauce, green and red bell peppers, and chili. Cook until done. 3 Return tofu to the pan and toss gently. Season with pepper. 4 Transfer to a sizzling plate. Garnish with bell peppers, onions, spring onion. Just before serving, top with raw egg, if desired.
Photo & recipe copyright by Sarangani Bay
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