Gabi (taro) and bangus (milkfish) cakes

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Unfortunately, I cannot provide exact measurements. I chose and added ingredients as I prepared the mixture. I started with a bangus that weighed over a kilogram. The fish was cut horizontally into six. I used the head and another piece–what we call gilit meaning a piece between the head and the tail. I placed them in a saucepan with a little water, added salt and boiled them for 10 minutes–just until they were cooked.

Three pieces of gabi, each about the size of the mouse of the computer were washed and scrubbed, and boiled until tender. I drained the gabi and while still hot, I used a small knife to remove the skin. After that, I used the back of a fork to mash the gabi.

While the gabi was boiling, I flaked the bangus–meat, skin and all the good stuff on its head, including the eyes and cheeks. I took a red bell pepper, an onion and a few stalks of wansuy (cilantro) and cut them into very small pieces. I mixed everything together, added salt, pepper, four tablespoonfuls of fine breadcrumbs and three beaten eggs. Then I formed them into patties or cakes.

The best way to cook this dish is with a non-stick skillet. That way, the amount of oil will really be minimal. Note that you cannot deep fry bangus-gabi mixture. If there is too much oil in the skillet, the patty will float and disintegrate. Hence, the need for the minimum amount of oil. My best suggestion is to pour oil into the skillet until it is about 1/8″ inch deep. Slide a turner or a spatula under the patty, lift it and slide it into the hot oil. Cook only 2-3 patties at a time. After about two minutes, partially lift a patty with the turner. If the underside has turned golden, flip it to cook the other side. Do the same for all the patties. Note that since mashed gabi does not absorb as much oil as potatoes do, you will need to add just a little more oil, if at all, to cook all the patties. I had eight gabi and bangus cakes each about 3 to 4 inches in diameter and an inch thick.

Serve your gabi and bangus cakes with your favorite sauce. I suggest creamy garlic mayo, sweet and sour sauce or cucumber and mayo or even yout trusty catsup.

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September 29, 2004  Print This Post   
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