Relyenong Bangus
When you’re not sure what to do, leave it to experts. This is apt with my post on relyenong bangus. I am amenable I really don’t how to make relyenong bangus. I love to eat it, but behind its simplicity is complexity. It’s easy to consume than to produce (that is almost always true to all dishes). I bought this one from a co-worker (sounds like construction workers). She has engaged in selling (almost everything) for several years already. A woman, an entrepreneur. But relyenong bangus is not her own doing, the master behind this masterpiece is her mother.
I have tasted several versions of relyenong bangus but this one passed my not-sooo-meticulous palate. One time I interviewed my co-worker about how to cook relyenong bangus. She made simple answers to my queries but difficult to execute. If I’ll be learning how to make relyenong bangus, maybe it’ll take me many years to master it (if I could master it at all).
The greatest factor next to the process of making relyenong bangus is the bangus itself. This bangus is from Dagupan. Dagupan bangus is the tastiest bangus in the world!
