| 14 | 15 | 16 | 17 | 18 |
| 1 | 21 | 42 | 63 | 84 |
|
2
6
27
Escabeche
Estimated Nutritional Values
3
1
2
6
1
4
2
1
.5–4 lbs. fresh fish
lb. or 25 kadagan tips
cups or 70 kangkong tips
stems Chinese cabbage
large onion, sliced
Amount/Serving
% DV*
Amount/Serving
% DV*
Calories
448 kcal 22 %
25 Gm 38 %
Carbohydrate
Iron
8 Gm 3 %
4.3 Mg 24 %
Total Fat
Saturated Fat
Cholesterol
Sodium
1 Gm
0 Mg
5 %
0 %
Calcium
81 Mg
815 IU
8 %
cloves garlic, minced
pieces (about 2 inches) yellow ginger
large tomato, quartered
cup white vinegar
Vitamin A
Vitamin C
16 %
644 Gm 27 %
42 Gm 84 %
16.1 Mg 27 %
1
Protein
/
4
1
2
2
cup water
teaspoons salt
teaspoons sugar
*Percent daily Values (DV) are based on a 2,000 calorie diet
Servings in this recipe:
7
Milk:
0
Veg:
1
Fruit:
0
Bread:
0
Meat:
3
Kadagan: Rinse kadagan tips. Bring one quart water to a boil. Add
kadagan. Boil 3 to 8 minutes. Remove and drain.
Kangkong: Rinse kangkong tips. Bring 2 cups of water to a boil, add
kangkong and continue boiling for 5 minutes. Drain.
Cabbage: Bring 2 cups of water to a boil; add 1/2 to 21/2 inches cut
cabbage (cabbage should be sliced crosswise). Cook 5 minutes.
Fish: Clean fish, sprinkle salt and pan fry until cooked and crispy. Take
1/
4 cup oil from pan in which fish has been fried and pour into a medium-
size saucepan. Add garlic and onion; saute until nicely browned. Add grated
ginger and cook about 2 minutes. Add tomato, cook about 2 more minutes.
Add vinegar, water, salt and sugar. Bring to a boil. Continue cooking 5
minutes. Cool. In a pyrex or glass dish, place cooked vegetables and fish in
alternating layers. Pour cooled liquid mixture over arranged vegetables and
fish. Serve hot or cold.
UOG/GCE/EFNEP & UH/CTAHR/EFNEP
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