Spicy Bangus Spaghetti
I recently received as a gift a bottle of spicy boneless bangus (milkfish) in corn oil and had been contemplating on ways to cook or consume this wonderful product of Dagupan City in the Philippines. Dagupan is well known for its bangus.
Then came Christmas time where I also received a gift basket containing pasta (spaghetti), a can of pineapple chunks, a bottle of mayonnaise and several packages of pork rind (chicharon).
And so it happened, using all these gifted items, I prepared this dish so appropriate for the holiday season. Let’s just call it spicy bangus spaghetti.
Two slices of spicy bangus in corn oil, drained and mashed
Half a package of spaghetti pasta, cooked according to package instructions
Half a can of pineapple chunks, drained
1 cup, mayonnaise
1 cup pork rinds, ground
1 small white onion, chopped
3 cloves garlic, peeled and crushed
1 small tomato, chopped
1 tbsp Olive oil
Salt and pepper to taste
Heat Olive oil in a pan over medium heat. Add in garlic and sauté until golden brown. Add in onions and tomatoes and cook for about a minute. Add bangus and stir-fry for two minutes. Add pork rinds and cook for another minute. Remove from heat and set aside.
In a salad bowl, place cooked spaghetti. Add the bangus mixture and toss well. Add pineapple and cheese and mix thoroughly. Add mayonnaise and toss well. Add salt and pepper to taste.
Optional: add a little of the juice from the pineapple if you want a sweeter taste to your spaghetti.
Serve warm or chilled in the refrigerator.