Lent Chows : Crispy GG

>> April 2, 2010

- 6pcs of medium size Galunggong (Mackarel Scad), cleaned and scaled.
- Olive oil
- 4 cloves of garlic, minced.

Rub salt on galunggong on both sides for flavor.
1. Fry the minced garlic until it's golden brown. Set aside.
2. Pour olive oil in the pan and fry the Galunggong.
3. Roast the Galunggong but careful to not burn it. Then flip it to the other side.
4. Remove from pan and dab napkin to remove excess oil.
5. Arrange it on a plate. Brush a little bit of butter and sprinkle the roasted garlic.


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Bubble Blahs

I work and live at night time. I am a person deprived of natural light. I rarely cook in the morning as I'm almost always asleep, else busy with house chores. As much as I love natural light in my photography, I'm afraid I don't usually have that luxury, unless I sacrifice my sleep, or make an effort to stay up longer during the day to do a cooking + photo session. So I depend on my flash, and sometimes, available light from my fluorescent bulbs. Although, in my opinion, nothing beats the natural light, I am, so far, satisfied with my shots using my flash that I learned to love.

I always look forward to the weekends for some sunlight.

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