"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Sunday, November 20, 2011

Sizzling Steak Malasugi

I was able to have a 2-day short visit to Bicol last week. With route from Manila-Legazpi City- Tigaon - Nato- Naga City then head back to Manila. It was a not planned visit, so K (my sister), Pia and me went on  a back-packing trip (literally, as we each had a backpack of our own with us, with just a few stuff and nothing much).
We decided to have Legazpi City as our first stop, since it was a nice sunny day and it was a perfect time to a have  a view of the majestic and beautiful Mayon Volcano then head on to Nato beach. And dear oh dear! While my daughter was so thrilled playing on the sands, my eyes feasted and widened with delight on the sight of a newly caught blue marlin being sold in the pier side. Would you believe, the price of it was 4x cheaper than in manila market? Yes! seems I hit a jackpot! P100 for a kilo versus P400 per kilo in manila. So I bought a few kilos as my "pasalubong" for my mom. I planned to have it for kusido and fish steak.
Since I have a brand new sizzling plate, nothing else comes to mind but to make a sizzling malasugi steak.
A heaping of rice serving came with it. We all enjoyed the dinner. Sarap!

Sizzling Steak Malasugi
Oh by the way, we call it Malasugi in bicol, in tagalog term it is tanguige and blue marlin in english.

sliced Malasugi (blue marlin)
salt and pepper, to taste
green chilis, for garnishing
toasted garlic
sliced onions
1 tsp oil

   For the sauce:
    2 tsp calamansi juice
    2 tbsp soy sauce
    1 tbsp sugar
    salt and pepper, to taste
    sliced onions
    3/4 cup of water
    1 tsp cornstarch dissolved in 1/4 cup of water

How to prepare:

  • Pat some salt and pepper onto each side of sliced malasugi.
  • In a non-stick pan, heat oil. pan-fry the fish. Cook and brown each side for about 3-5 minutes. Set aside.
  • In the same pan, saute onions with a little oil, then add soy sauce, calamansi juice, brown sugar and water. Season with salt and pepper. Simmer uncovered for 3-5 minutes.
  • Add dissolved cornstarch to thicken the sauce. Turn off heat.
  • In a heated sizzling plate, place the malasugi, pour sauce, then add chilis and toasted garlic for garnishing.
      For proper use of sizzling plate click.

    Enjoy a sizzling day!

This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday


Jessica said...

yum...looks very delish, am drooling and hungry too :-) I missed the kind of fish :-( Dropping some love for FTF, hope that you can return the favor too.


Lui said...

hayyy i miss living in bicol. that's where i grew up and most of the time we don't bother going to market. fishermen just do their rounds daily selling freshly caught fish and malasugi is one of my faves :))

the recipe looks really yum!

Tetcha said...

Your Sizzling Steak Malasugi looks heavenly! I'm a seafood lover, so I know that I will surely enjoy that fish dish! Happy FTF, and thanks for visiting my entry!

Kim, USA said...

OMG! Yan ang paborito ko. Ang malasugi pala sa english eh yellow fin tuna. Eh ang sarap kaya nyan sa kinilaw din. Dit merong ganyan kaya lang isang piraso umaabot $20.00 sabi ko ipunin ko nalang ang $20.0t at doon na ako sa Pinas kakain nyan hahaha. Thanks sa bisita ^_^


Queen of Wishful Shrinking said...

OMG, that sizzling tangigue just caused my salivary glands to go crazy - I'm drooling over the picture while imagining the taste. I think I'm going to come back over and over to borrow your recipes - that's how much I missed Bicolano dishes. It's been more than a decade since I left Bicol where I worked briefly (although my mom is from Naga City, our family is based in Roxas City). Did you take the train? I am planning on a holiday in Bicol (Legazpi-Naga) via train... please, please, if you had taken the train, kindly post your experience :)

Pinoy Kitchenette said...

same here Lui.I remember when we still live there, there's this manang who does her rounds in the morning and brings us these fresh seafoods, no need to go to the market, no need to refrigerate :) since she sells it daily. That's what I miss too!

Pinoy Kitchenette said...

@Queen of Wishful Shrinking
I so so wanted to ride the train, kaya lang my sister was having 2nd thought, baka daw bigla umulan, magkaproblema daw sa riles...
but i'm planning to go back there via train next time. I'm excited to try it. I was still so young when I last tried it, yun lumang PNR pa.
Planning to go back soon, dont worry I'll be sharing that Bicol Express experience!
Thanks for dropping by my site!

Pinoy Kitchenette said...

@Kim, USA
Yeah right! magpakasawa ka na lang whenever you go back home sa pinas. Sobrang mahal nga naman :) and with just a slice, nakakabitin!
So it's yellow fin tuna? Hehe I'm confused din, sometimes they call it blue marlin here... But whatever!Malasugi is a fave !
thanks for dropping by too!
Have a great week!

Mommy Jes said...

hmmmm looks yum yum!! :) i wish i can cook like that someday :D

maiylah said...

Yummmmy! love that dish! i love eating kinilaw na malasugi (in coconut cream), too! :)

thank you so much for sharing over at Food Friday!

Unknown said...

Malasugi is blue marlin, completely different from tuna or ahi. They look different from each other. The marlin has a long bill hence they’re also called billfish.

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