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Tuesday, April 26, 2016

Crispy biya or asohos

How to make Crispy biya or asohos recipe - If the fish is over two inches long, take out the entrails to remove the bitter flavor. By Gene Gonzalez

1/2 tsp. salt
1/2 tsp. pepper
1/2 kilo biyang ilog or asohos
3 pcs. siling labuyo
oil for frying
1/2 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder

For the sauce:
1/2 cup vinegar
3 cloves garlic, crushed
1 siling labuyo

For the seasoning:
1/2 tsp. ngo-hiong
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. chili powder

1. Combine salt, pepper and gin in a bowl. Marinate biya or asohos in the mixture for 1 hour.

2. Heat oil in pan. Fry the marinated biya or asohos until crispy. When there are no more bubbles in the oil, add the crushed garlic with skin and sili. Remove from heat when the garlic turns brown.

3. Make the sauce: Combine all the ingredients in a small bowl.

4. Mix together the ingredients for the seasoning. Place the fried biya inside a brown paper bag with the seasoning and shake. Transfer to a serving platter and serve immediately.
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