In an Umagang Kayganda episode, award-winning author and celebrity chef Tatung Sarthou showed that it is possible to cook a seemingly elaborate dish using versatile pantry staples.
In the episode, the 'Philippine Cookery: From Heart to Platter' author shared how he cooks sarciadong isda, a dish that many might be surprised to know is actually quite easy to whip up.
After frying and setting aside a fish, he sauteed garlic, onion, and tomato. He added water and UFC Tamis Anghang Banana Catsup to make a tasty sauce. He then added fish sauce and beaten egg and poured the sauce on the fried fish.
As shown by award-winning Chef Tatung, UFC Tamis Anghang Banana Catsup is more than just a dip--it can also be used for cooking tasty dishes.
"Kayang-kaya nating pasarapin ang ating pritong isda gamit ang ating Tamis Anghang Banana Catsup," the culinary icon said.
Follow Chef Tatung's footsteps when you grab your own UFC Tamis Anghang Banana Catsup. It is now available in a 320g easy-to-handle, easy-to-squeeze pouch. For more innovative and practical recipes, you may follow @SarapUFCSarapPinoy on Facebook.
• 1/2 kilo fish (tilapia or galunggong)
• 1/2 cup Golden Fiesta Palm Oil
• 4 cloves of garlic, minced
• 1 pc medium-sized onion, sliced
• 2-3 pcs medium-sized tomatoes, sliced
• 1/4 cup of water
• 100g UFC Tamis Anghang Banana Catsup
• 1 pc egg, beaten
• Salt and pepper to taste
• Fish sauce to taste
1. Fry fish, and set aside.
2. Sautee garlic, onion, and tomato in cooking oil.
3. Add water and UFC Tamis Anghang Banana Catsup, then stir in the beaten egg.
4. Add fish sauce and salt and pepper to taste.
5. Simmer, then remove from heat.
6. Pour the sauce on the fried fish, and serve immediately.
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