Labahita a la bacalao / Ginataang Sigarillas

Labahita a la Bacalao

1 k smoked labahita

3 pcs medium-size potatoes, diced

1 can chickpeas

2 pcs red bell pepper, sliced into strips

1 pc onion, sliced thinly

100 g olives, sliced

150 g tomato paste

3/4 c water

olive oil

Ginataang Sigarilyas

Gatang Sigarilyas

4 bundles sigarilyas, sliced

¼ c sautéed bagoong alamang

2 c coconut cream

2 pcs siling labuyo, chopped

Dried fish (fried and flaked)

E-mail the author at vbaga@inquirer.com.ph

SOAK labahita overnight (changing the water thrice). Boil fish for two minutes. Set aside to cool and drain. Flake the fish, removing all small bones. Heat olive oil in deep pan and fry fish for two minutes. Remove and set aside.

USING the same oil, sauté onion, garlic and bell pepper. Add potatoes and chickpeas. Stir well.

ADD fish flakes and olives. Pour tomato paste and water. Cover and simmer until thoroughly cooked. Add olive oil if the mixture gets dry. Season with pepper and paprika to taste.

TO MAKE Gatang Sigarilyas, heat vegetable oil in a pan. Add bagoong and labuyo. Add sigarilyas.

POUR in coconut cream.

STIR mixture for two minutes. Simmer until sauce thickens. Season with salt and pepper to taste.

TOP with dried fish before serving.

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