Potatoes, medium 2 pieces (160 grams)
Onions, medium 2 pieces (160 grams)
Tomatoes, medium 4 pieces (200 grams)
Dagupeńa Honey Mustard Bangus Belly 2 pieces (500 grams)
Butter, cubed (80 grams)*
Pandesal, medium 6 pcs
Parsley, chopped (40 grams)

1. Toast some left over pandesal and pound with a mortar to create lovely golden crumbs. Set aside.

2. Cut potatoes into paper-thin rounds, place in a bowl of water.

3. Try to cut onions and tomatoes also as thinly as possible (also as rondelles).

4. In an 8-10 in baking dish, arrange the first batch of rondelles, as follows: potato, onion, tomato until you have filled the surface of the dish. Season with salt and pepper. Scatter 40 grams of the cubed butter.

5. For the next layer, place the 2 Dagupeńa Honey Mustard Bangus Belly on top of the first layer of vegetables.

6. For the last layer, do the same as the first layer, but finish with breadcrumbs and parsley

7. Bake in a 175 C or 350 F oven for 20 minutes.

*substitute butter for extra-virgin olive oil

(Serves 8-9)

Dagupeńa Bangus Steak 1 pack
Flour 2 cups
Beer 1 can
Baking powder Ľ teaspoon
Salt 1 tsp
Cooking oil 3 cups
Tomatoes, minced 2 pcs
Onion, mince d 1 pc
Lettuce, shredded ˝ head
Sour cream 1/2 cup
Taco shells 8 pcs

Optional:
Stewed black/kidney beans 1 cup

1. In a bowl mix flour, baking powder, salt and beer. Mix well and set aside.
2. Cut Dagupeńa bangus steak into1 inch cubes.
3. Dip the bangus steak cubes into the beer batter.
4. Deep fry the bangus until golden brown.
3. Assemble a taco by placing stewed beans, vegetables, 2 cubes of bangus steak and sour cream into the taco shell.

For the Pesto,Teriyaki, Honey Mustard, Thai Green Chili Belly:
(ea Bangus Belly serves 2-4)

On a grill or non-stick pan, cook Dagupeńa Pesto/Teriyaki/Honey Mustard/Thai Green Chili Bangus Belly, 3 minutes each side.

For the original 1928 Daing Recipe
(serves 4-6)

Deep fry fish until golden crisp on the outside and juicy within (10-12 minutes). Serve with garlic-rice and fried egg.

1. Cut chilis lengthwise and remove seeds. Then cut on the diagonal.
2. In a pot heat oil and sweat garlic and onions.
3. Add in chopped chilis and the alamang. Cook for 5 minutes.
4. Add in the Dagupeńa Bangus Belly. Stir for about 3 minutes.
5. Add in the coco cream and simmer for 15 minutes.
6. Add in the vinegar, stir and simmer for another 15 minutes.

Dagupeńa Bangus Belly-2 packs/550-600 grams
Rizal Dairy Kesong Puti- 2 battonets (about 4 inches in length)
Onion,cut into strips-1 pc
Garlic, crushed- 4 cloves
Hunts Stewed Tomatoes- 1 can
Potaotes, quartered-2 pcs
Salt and pepper to taste
butcher string

1. Sear the belly side of the Dagupeńa Pesto Bangus Belly for 3 minutes. Set aside and cool.
2. Lay Dagupeńa Pesto Bangus Belly flat on a chopping board. Place kesong puti in the middle and roll the Dagupeńa Pesto Bangus Belly. Tie with string. Set aside.
2. In the same pan used for searing, saute onions until cramelized and brown.
3. Add in garlic and cook until tender.
4. Pour in the stewed tomatoes, and mash with a spoon. Season with salt and pepper.
5. Add in potatoes and half-cook.
6. Add in the Dagupeńa Pesto Bangus Belly mechado. Simmer for 20 minutes.
7. Take out the Dagupeńa Pesto Bangus Belly mechado from the pan. Remove string and cut each roll into 4 pieces.
8. Arrange rolls around the dish. Place potatoes in the middle. Spoon sauce over the whole dish.

Optional:
Saffron-2 Tbs*
Mushrooms/zucchini/cauliflower-1/2 cup
Garlic mayonnaise

*Use saffron by pounding with a mortar and boiling in the 1 liter water.

1. In a teflon pan fry 9 links of Dagupeńa Bangus Low Fat Chorizos. Cut in to rounds, set aside.

2. Mince the remaining uncooked Dagupeńa Bangus Low Fat Chorizos.

3. In a pan, sauté garlic and onions in olive oil. Add in red bell peppers and/or other optional vegetables.

4. Add in minced Dagupeńa Bangus Low Fat Chorizos. Cook for about 5 minutes, then add in the short-grained rice. Season with salt and pepper.

5. Add in the water/saffron-infused water. To test for the right amount, the water should be an inch above the surface of the rice mixture. Add in sliced Dagupeńa Bangus Low Fat Chorizos.

Tomatoes, cut into wedges-4 pieces
Red chili (medium hot), cut into rounds-7 pieces
Shallots-7 pieces
Oil as needed

Saute all ingredients. Season with salt and puree in a blender. Set aside

2. Lemongrass Sambal

Lemon grass- 1 stalk
Shallots-8 pieces
Ginger- 1 Tbs
Lime cut into rounds- 1 piece
Shrimp paste- 1 tsp
Oil as needed

Mince first three ingredients. Saute all until tender. Set aside

4. Dagupeńa Prime Single Bellly-4 pieces