UrMajestySire’s Food Experiments: Galunggong dredged in herbs and spices

‘Galunggong’ (Round Scad or Shortfin Scad) | http://www.urmajestysire.wordpress.com | All rights reserved

Though ‘Bangus’ or ‘Milkfish’ is the national fish, ‘Galunggong’ or ‘GG’ is dubbed as the ‘Pambansang Isda’ because of its very affordable, readily available and easy to cook.

For a different take on GG, my sister and I tried to veer away from the usual frying or coating. Since there’s a recent wide awareness of the healthy benefits of herbs and spices, here’s what we came up with.



1 kilo Galunggong, cleaned of innards and washed well

1 tbsp Turmeric

1/2 tbsp Paprika

1/2 tbsp Cayenne

Salt & Pepper

1 tbsp Cornstarch

1/2 cup flour, for dredging

Egg, beaten (optional)

Bird’s Eye Chili or ‘Siling Labuyo’ (optional)

Oil, for frying

blog_galunggong_dredged in flour
‘Galunggong’ (Round Scad or Shortfin Scad) dredged in herbs and spices |www.urmajestysire.wordpress.com | All rights reserved

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Chicken Bacolod: For a quick ‘Inasal’ craving fix

We frequent Chicken Bacolod for more than a year now esp. when we decide to do our grocery shopping at SM Centerpoint.

Our favorite of course, is their ‘Chicken Inasal’ (grilled chicken basted with a mixture of lime, pepper, vinegar and annato). I eat this with a dip made of a bit of soy sauce, garlic-vinegar, calamansi juice and a crushed ‘siling labuyo’ (Philippine Bird’s Eye Pepper).

They also serve other Bacolod favorites like Pangat, Pancit Efuven, Apan-Apan, Manapla, etc.

The food served is always hot, the staff at this branch is accommodating and the place is always clean.

So if you’re around the area and need a quick and flavorful food fix, drop by Chicken Bacolod located at the upper ground floor of SM Centerpoint.