COOKING THE PAMBANSANG ISDA | LATOK KALAN-AN (The dining table) by BacolodSpice

Hear ye! Hear ye! The Pambansang Kamao has returned!

Sugar Shane Mosley did not cut a foxy figure. Instead he danced the foxtrot in the ring. Was told that after his fight with the Pacman, he is planning to teach dancing lessons. Hahahaha.

Am sorry. This is not a post-fight analysis. This is a cooking article.

Pop in the Pambansang Awit CD, let Charice sing the anthem as we cook two dishes of the Pambansang Isda for the Pambansang Kamao.

Milkfish cooked two ways, our tribute to the Pacman!

Very simple dishes after the artery-clogging ones we had in the past weeks.


Su-To-Kil or sugba, tola, kilaw are the usual methods in Filipino cooking. The emphasis is on freshness and the availability of ingredients.

THE BELLY OF THE BEAST | Manaman mga buy-on is how it is called in Ilonggo | Observe the fat and the succulent insides of the milkfish | Photo by Julius D. Mariveles

To serve this dish good for four to six, depending on your appetite and those of your cohorts, you need:

Two large bangus approximately half a kilo (depending on the size of the poor fish and its cohorts)

Batuan (or any souring agent that you like)

One small head of cabbage (or you can use malunggay or camote tops)

Two large onions

Two tomatoes

Fresh chili (paitan)


How to do it:

Quite simple. Clean and slice the fish.

In a pot, boil water (again depending on the amount of broth that you want but five to six cups of water will do), throw in the batuan, the onions and the tomatoes.

When the batuan softens and has already imparted its sour taste to the broth, dunk the fish.

Allow to cook for a few minutes. Add the chili, season to taste.

Add the cabbage leaves then garnish with bellpeppers upon serving.


CRISPY BANGUS CHIPS | Think of it as the fish version of Pringles | Photo by Julius D. Mariveles

Nothing fancy with this one, just plain fried bangus.

The only difference is in the way you cut it.

Start out with a bangus suffering from hypothermia. That is, the frozen bangus straight out of the freezer.

This way, the slicing won’t damage the flesh.

Cut into thin slices (see photo above), salt it then fry.

Taste the difference.

In the next edition of Latok Kalan-an, we will be featuring “Fried Sinamak.” How to do it? Next week.

We don’t say “bon appetit” like the French, we say manamit nga pagkaon!


About Hannah|JuliusMariveles

English instructor and broadcast journalist


12 thoughts on “COOKING THE PAMBANSANG ISDA | LATOK KALAN-AN (The dining table) by BacolodSpice

  1. Dali lang gid. Gapangilay ang tiyan ka bangrus ay. Ma try ko ni bala luto, tiyan lang tanan.Hehehe…

    Posted by Brian Herbert | May 15, 2011, 9:41 am
  2. Sarap. That tola looks straight out of FOOD magazine, ang galing ng details. Can I ask if you can make a review of local restaurants that you can recommend?tnx…

    Posted by Dean Develin | May 15, 2011, 9:45 am
  3. Thanks, Dean. Love the shots, too, in Food Magazine. We will try do some reviews in the future. Baby steps lang muna. Thanks again for dropping by. 🙂

    Posted by Hannah|JuliusMariveles | May 15, 2011, 9:57 am
  4. This is my ulam tonight! Pero hindi kasing taba kesa sa picture. hihihi… You guys should put up your OWN restaurant!

    Posted by Serena L | May 15, 2011, 10:37 am
  5. bangus pringles. interesting and economical. daw akon gid style magluto nga slice and dice in tiny portions.

    Posted by lee | May 15, 2011, 1:03 pm
  6. bag-o lang ko tapos kaon, gingutom man ko liwat bah…

    Posted by Marlo | May 15, 2011, 1:40 pm
  7. The Tinola looks really yummy. Nothing beats fried Bangus though,

    Posted by Carl Elmstherson | May 16, 2011, 3:43 am

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