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Crispy Garlic Bangus has always been a favorite in my household. Touted as the Philippines’ national fish, milkfish, or bangus as we more commonly refer to it as, is a Filipino favorite without question. There’s a rich creaminess to bangus that you can’t get in any other fish, and it’s something people both young and old enjoy. Whether you’re having it to start up your day or enjoying it at the end of a long one, you can always count on bangus to be a reliable companion in the kitchen. And to add to your comfort, we have for you today an extra special treat: cream of pumpkin soup! It may surprise you, but these two together are a combination for the books.
An abundance of herbs and spices awaits you with every spoonful of cream of pumpkin soup. This thick soup is practically comfort in a bowl; while it’s definitely more common in the Western world, many restaurants in the Philippines serve it as a popular offering. The harmonious blend of cream of pumpkin soup has a mild taste, but its sweet and savory tones are unforgettable. Pumpkins are definitely popular in soups, but this ingredient has also graced pies and even curries in kitchens around the world. This timeless broth complements the rich flavors of your bangus perfectly.
Pumpkin Health Benefits
Enjoying cream of pumpkin soup isn’t just a refreshing and comforting treat. In fact, this warm broth’s star ingredient is chock full of different nutrients that can keep your body healthy. Let’s take a look at some of these health benefits.
There are a vast number of vitamins in cream of pumpkin soup due to the pumpkin itself. But the most prominent of these nutrients is the handy and reliable Vitamin A. You may be surprised to find out that one serving of pumpkin can actually supply you with over double the amount of the recommended daily value! Pumpkins’ high amount of beta carotene transforms into more than enough Vitamin A that you need in your body. Among its many benefits, Vitamin A is especially crucial to ensuring you maintain good eyesight, even as you age. Its lutein and zeaxanthin content also helps in preventing blindness! You could say that cream of pumpkin soup isn’t just appealing to your taste, but also to your sight! It’s a delicious and wonderful experience for all senses.
Additionally, pumpkins are high in antioxidants. Antioxidants are essential in fighting off diseases like cancer which can cause incredible harm to your body. Pumpkins and their high content of potassium, vitamin C, and fiber, among others, aid in keeping your body healthy and happy. They’re especially helpful in maintaining good heart health, which is all the more important to look out for as you get older. Who knew that eating nutritious food could be so delicious?
How to Cook Crispy Garlic Bangus and Cream of Pumpkin Soup
We now know that cream of pumpkin soup is delicious. However, pumpkins are quite rare to come by in tropical countries like ours; common alternatives we use include squash or zucchini. Luckily, Knorr Cream of Pumpkin Soup can give you all the delicious, fresh flavors of pumpkin without the large cost! You can save on cooking time without having to skimp on the warm, vibrant, nutty taste you love.
But the first thing we have to focus on is making the other component of this dish: the crispy garlic bangus. Begin by rubbing 1 ½ teaspoons of salt over that delectable bangus belly. After setting it aside, you’ll need to prepare your garlic infused oil, which will further enhance your bangus’s flavors. Pour ¾ cup of cooking oil in a pan, then add in 8 cloves’ worth of crushed garlic. On low to medium, cook your garlic slowly, then stir until it becomes a golden brown. When it reaches that beautiful color, remove the garlic and place it in a clean bowl. The oil needs to go, too; place it in another bowl, leaving about 3 to 4 tablespoons in your pan.
The next step is to make your sinangag. Turn the heat up on your stove, bringing it between medium and high. Add 4 cups of leftover rice and stir fry for two minutes. Half a teaspoon of salt should go in too, so make sure you’ve distributed them well. If you feel like you need to add more salt to enhance the flavor, you can taste it to check. Take some of the garlic pieces you cooked earlier, then add them to your rice. After 1 minute, transfer your garlic rice to a serving plate, then set it aside.
In a clean pan, pour in the oil you set aside earlier, and heat it up to about 350F. To start making your bangus, combine 3 tablespoons of flour and 2 tablespoons of cornstarch in a resealable bag. Take your bangus belly and place it inside, shaking until you’ve coated the fish entirely. Fry the meat side of your fish in the hot garlic oil for about 5 minutes, then turn it over and fry for 3 minutes. When finished, transfer to a serving plate with the garlic rice you made, then top with parsley and the garlic flakes.
The last step –– and the easiest –– is to make your cream of pumpkin soup! Mix together 700 ml of water with 70 grams of your Knorr Cream of Pumpkin Soup mix. Stir until all the ingredients are well blended, then pour it into a cooking pot. On low heat, bring your cream of pumpkin soup to a boil, and stir until your soup is as thick as you want it to be. When you are finally satisfied, transfer your cream of pumpkin soup to a serving bowl, and enjoy it with your bangus and garlic rice.
We hope you and your family enjoy this Crispy Garlic Bangus and Cream of Pumpkin Soup! Let us know what you think!
- 1 piece bangus belly
- 8 cloves garlic crushed
- 3 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 3/4 cup cooking oil
- 4 cups leftover rice
- 2 1/2 teaspoons salt
- 1 tablespoons parsley minced
Pumpkin Soup Ingredients:
- 70 g Knorr Cream of Pumpkin Soup
- 700 ml water
- Start by rubbing 1 ½ teaspoons of salt all over the bangus belly. Set it aside.
- Make the garlic infused oil. Pour oil into a pan. Add the crushed garlic. Turn on the stove and adjust the heat between low and medium setting. Slowly cook the garlic while stirring once in a while until it turns golden brown. Remove garlic from the pan and place in a clean bowl. Also remove the oil leaving around 3 to 4 tablespoons in the pan. Place the oil in a bowl as well.
- Apply medium to high heat on the pan. Add the leftover rice. Stir-fry for 2 minutes. Add ½ teaspoon salt. Toss until all the salt and rice are well distributed. Taste your garlic fried rice to determine if more salt is needed and add more as necessary. Add a portion of the fried garlic. Continue cooking for 1 minute. Transfer to a serving plate. Set aside.
- Pour the garlic infused oil on a clean pan. Heat it up to around 350F.
- Combine flour and cornstarch in a resealable bag and shake well. Place the bangus inside the bag. Seal the bag and shake until the fish gets coated with the flour mixture.
- Fry the meat side of the fish for 5 minutes. Turn it over and continue frying the opposite side for 3 minutes.Transfer to a serving plate with the rice. Top with parsley and remaining fried garlic.
- Make the Cream of Pumpkin Soup by combining 700 ml of water with 70 g of Knorr Cream of Pumpkin Soup mix. Stir until all ingredients are well blended. Pour the mixture into a cooking pot and apply heat. Let it boil and then stir until desired thickness is achieved. Transfer the soup into a serving bowl. Serve with crispy garlic bangus and garlic fried rice. Share and enjoy!