Scribd
Upload
64 views3 pages

Rellenong Bangus Recipe Guide

The document outlines a laboratory exercise for preparing Rellenong Bangus, including a list of ingredients and utensils needed. It provides a step-by-step procedure for cooking the dish and includes questions about the nutritional benefits of fish and indicators of freshness. The exercise emphasizes the health benefits of consuming fish, such as supporting heart and brain health.

Uploaded by

mikahellapostrado
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
64 views3 pages

Rellenong Bangus Recipe Guide

The document outlines a laboratory exercise for preparing Rellenong Bangus, including a list of ingredients and utensils needed. It provides a step-by-step procedure for cooking the dish and includes questions about the nutritional benefits of fish and indicators of freshness. The exercise emphasizes the health benefits of consuming fish, such as supporting heart and brain health.

Uploaded by

mikahellapostrado
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

FN 1 (FOOD AND NUTRITION) First Semester SY 2021-2022

Laboratory Exercise #11


Rellenong Bangus

I. Ingredients
2 medium size whole bangus
1 teaspoon lemon juice
1 teaspoon chopped garlic
2 teaspoon chopped onion
100 grams raisins
¼ cup cooked green peas
¼ cup chopped carrot
1 teaspoon salt
½ teaspoon ground black pepper
2 whole eggs
2 tablespoon all-purpose flour
oil
flour for dredging

II. Utensils
Measuring cups and spoon Knife
Mixing bowl thread and needle
Chopping board grater
Tong utility plates/saucers
Frying pan Mallet
III. Procedure
1. Using a mallet, tap gently the flesh part of the fish until soft. Be careful not to
break the skin.
2. Cut at least 2 inches slit at the back of the fish starting from the end of head.
3. Using a spoon, remove the flesh of the fish and separate the bones. Set aside.
4. Marinate the skin and head in lemon and salt.
5. Saute garlic, onion and the fish meat.
6. Add carrots, green peas and raisins. Season with salt and pepper. Let it cool.
7. Mix the beaten egg and flour.
8. Stuff the fish with the mixture and fasten with thread.
9. Dredge with flour and deep fry.
10. Serve with side dish.

1|Page
FN 1 (FOOD AND NUTRITION) First Semester SY 2021-2022

Name______________________________________Year and Section__________


Date____________

Laboratory Exercise No.11


Rellenong Bangus

I. Questions

1. What are some of the important nutrient components of fish?


proteins, fats, vitamins, minerals, and water.

2. Enumerate some facts of health benefits given by eating fish.

[Link] Heart and Brain

[Link] inflammation and reduce the risk of arthritis

[Link] the risk of depression, ADHD, Alzheimer’s disease, dementia, and


diabetes

[Link] healthy brain function and infant development of vision and nerves during
pregnancy.

e.A good dietary sources of vitamin D

2|Page
FN 1 (FOOD AND NUTRITION) First Semester SY 2021-2022

3. What are some indications that fish is still fresh and not stale?

3|Page

You might also like