Thursday, November 10, 2005

Bulong Unas

My mother called this "bulong unas" (sugar cane leaf) because the fish resembles that of a sugar cane leaf. In Sto Tomas, La Union, they dry this fish like they normally would with all other fishes suited for drying. Once dried, you normally deep fry this to make it crunchy. It's so good especially if dipped in vinegar.

I like mine fresh though and I cook it the way I cook adobo. I add a little oil to prevent it fron sticking to the bottom of the pan. Soy Sauce, Vinegar, Black Pepper, Onions, a little bit of sugar (no water, please!) . Let it simmer on slow heat for about 15 minutes until it gets dry. Keep in the fridge overnight and eat it for lunch the next day. Now that's what I call a perfect meal.

11 comments:

Kai said...

It looks like what is commonly called espada (swordfish?)in the Ilocos and in Pangasinan. You have that in the US, too? That's how my mommy cooked paksiw, too, but now I prefer it without the soy sauce.

Funny, "bulong unas" means exactly the same thing in Pangasinan. My first time to encounter that term, and I only realize now, the fish look like cane leaves.

dexiejane said...

heyyy, you mentioned my hometown. woohoo, represent..LOL. brings back memories.

obachan said...

I thought the fish was cutlass fish, no? I like fish deep-fried and dipped in vinegar. Sounds very healthy, too.

mg said...

Hi Ting-Aling,

Another adobo... yummy! This is so lovely with rice.

fishbowl said...

gusto ko neto Prito.

Beng said...

mutti, i am sure it's delicious and i would love to try this one too. yon nga lang wala ang isdang dito. nakakainggit ka dahil marami kang mapagpiliang seafoods diyan.

btw, mader...natanggap mo ba ang sagot ko sa yo? am just asking dahil nalaman ko sa iba na hindi nila natanggap ang emails ko. kinakailangan ko na sigurong palitan itong email tool ko. laging nagloloko eh.

greetings

bugsybee said...

Hi Ting. I am not very fond of fish (except for bilong-bilong and tanguingge) so I've not tried fish cooked adobo style but that certainly sounds interesting! I think the fish on the picture is known as espada here in Negros, too.

schatzli said...

love fish....and guess where am sending u this comment from?

bengs.............

ChichaJo said...

Hi Ting! It does look like espada...is it? I really like espada fried until super-crunchy and dipped in vinegar...haven't tried the adobo version though. Sounds yummy! :)

ting-aling said...

Hi Kai, Mutti Chichajo. Now I remember that they indeed call this espada too.

Dexie, yes, that's where we buy our supplies from.

Obachan, ah, I don't know how cutlass looks like but hey, I'll find out before I say yes or no to you.

Hi Mae, yes, the walang kamatayang adobo ano?

Hi fishbowl..I like it fried too(sometimes).

Schatzli..na kay Beng ka? Ha? How? You guys must be having a good time.

Lani said...

Yap, espada nga iyan. Sarap talaga ng fried espada, iyong super crunchy ang pagkakaprito.