Comments on: Tinapang Bangus / Boneless Smoked Milkfish

By: Susan A. R

Susan A. R — Mon, 16 Mar 2009 01:11:34 +0000

modesty aside hindi pa ninyo natitikman ang tinapang Las Vegas style. when u r in Vegas by any chance pls. ask about my tinapang GG or boneless bangus n toyo made right in Vegas.

By: aiza

aiza — Mon, 02 Mar 2009 05:51:00 +0000

easy to eat and in fairness masarap.at msarap talaga ang made of Pinoy………………

By: carnation

carnation — Mon, 14 Jul 2008 03:32:46 +0000

hi, linked your blog to mine esp with the tinapang bangus. mas masarap pa rin ang pinoy tinapang bangus. thanks.

By: Marketman

Marketman — Sun, 11 Mar 2007 13:32:05 +0000

chielo, there is no recipe, I bought the tinapang bangus as is… and making tinapa is a very involved process, I understand.

By: chielo

chielo — Sun, 11 Mar 2007 12:40:46 +0000

san ung recipe

By: Angela Ballesteros

Angela Ballesteros — Wed, 14 Feb 2007 06:32:41 +0000

Love your site. I don’t usually cook since the male in my family does the cooking and I’m usually on fieldwork to even bother. But i’m getting married in june so i tried my hand in cooking. Lately i found myself enjoying browsing at the cookbook section of the national bookstore. Your website is a feast for my eyes and i copied the recipe so i can try it for my future husband.

I like to say congratulation for such nice works and thankyou for showing me there are a lot of things we can do to show that we love and are proud of our country. Mabuhay ka!

Last, did you already wrote a cookbook?. Your articles and the photos are great for publishing. I hope you have one because I love to own one.

God bless

Angie

By: Maria Clara

Maria Clara — Mon, 12 Feb 2007 20:54:28 +0000

I like tinapang bangus for breakfast and dinner with chopped burong mustasa, tomatoes, onion and sautÃ©ed bagoong or kalamansi and sautÃ©ed bagoong with lots of garlic fried rice. Tinapang bangus is also crowning glory as topping in Pancit Malabon.

By: joey

joey — Mon, 12 Feb 2007 09:19:27 +0000

Tinapang bangus is a definite favorite in our house! Just smelling tinapang bangus makes my mouth water…

Like Cwid, we cook it in the oven. I slice onions super thin, cover the opened-up bangus in them, drizzle a little olive oil, top with some freshly ground pepper and bake until the onions are soft. It’s delicious! :)

By: DADD-F

DADD-F — Mon, 12 Feb 2007 09:02:04 +0000

You’re right Millet. I stayed, I lived, in various parts of the Visayas and Mindanao for several years. And everytime I was in GenSan, I never failed to get tinapa and practically all of Sarangani Bay’s (The brand, that is. Though, of course, living there allowed me the pleasure of sampling the bountiful harvest from Sarangani Bay–the bay itself.)products. But antique as I am, there used to be a time when tinapa was not as popular.

By: sylvia

sylvia — Mon, 12 Feb 2007 07:20:35 +0000

I love tinapa. My sister’s mother-in-law once gave me some tinapa as pasalubong from Manila. I excitedly cooked it for breakfast the next day with fried rice. My husband, who is American, woke up to the smell and almost cried. He said it smelled like a dead rat!