More Uses for Tinapa
Every summer, the Juniors and Philosophers have our summer exposure. It is through the summer exposure that we have hands-on experience in the varied ministries of the society. Last summer, Schol. Michael Porcia and I were assigned to Fr. Tony Moreno, dean of Xavier University , Cagayan de Oro. We were tasked to evaluate the development interventions given to the Manobos of Don Carlos Bukidnon. In the course of our research, we had to drop by Davao to interview key people from non-government organizations. It was in the Ateneo de Davao community where we stayed.
While we were there, we were served a very, very tasty spread made out of Tinapang Bangus (smoked milkfish), olive oil and garlic. I loved it so much that I decided do my own version, using cream cheese as a base, effectively making it more a paté than a spread.
Tinapaté
1/4 kg deboned Tinapang Bangus
230 g cream cheese, softened
2 tsp lemon juice (or calamansi juice)
2 cloves garlic, crushed
freshly ground black pepper.
Flake the bangus meat and put in a food processor. Add the garlic, lemon juice, and cream cheese spread and mix until evenly pureéd. Add a generous amount of freshly ground black pepper and mix again. Transfer to a bowl and refrigerate until set. Serve cold with vegetable sticks and/or chips.
While we were there, we were served a very, very tasty spread made out of Tinapang Bangus (smoked milkfish), olive oil and garlic. I loved it so much that I decided do my own version, using cream cheese as a base, effectively making it more a paté than a spread.
Tinapaté
1/4 kg deboned Tinapang Bangus
230 g cream cheese, softened
2 tsp lemon juice (or calamansi juice)
2 cloves garlic, crushed
freshly ground black pepper.
Flake the bangus meat and put in a food processor. Add the garlic, lemon juice, and cream cheese spread and mix until evenly pureéd. Add a generous amount of freshly ground black pepper and mix again. Transfer to a bowl and refrigerate until set. Serve cold with vegetable sticks and/or chips.
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