Pinoy
steak has different varieties nowadays. So I’m trying to come up with
my own list. Last time it was Bistek. And this time, Bellystek!
Ingredients:
1 pack 500g Century Boneless Bangus Belly (unseasoned & cut into parts)
1 cup Chicken Breading frying mix
2 tbs Soy Sauce
1 tbs Kikoman soy sauce
1 tbs Oyster sauce
1 tbs Calamansi extract
1 tbs Brown Sugar
½ cup Water
1 tsp Cornstarch
1 tbs Butter
1 medium Onion (sliced into rings)
Cooking oil (for frying)
Procedures:
- Drench bangus belly in chicken breading frying mix.
- Deep fry bangus belly until golden brown. Set aside.
- In a mixing bowl, combine soy sauce, kikoman, oyster sauce, calamansi,brown sugar, cornstarch & water. Mix thoroughly until sugar and cornstarch are dissolved well.
- Pre-heat wok pan.
- Put butter and toss onion over medium heat.
- Pour mixture into the wok and stir. Simmer for 2 minutes.
- Add fried bangus belly and simmer for another minute.
- Serve while hot.
Makes 4-6 servings.
Tip: You may serve it on sizzling plate.