Buwad Kinamatisan (Filipino style dried fish with tomatoes)

Hey guys! Have you had your dinner already?Well, if not yet, maybe you would want to try this quick and easy to cook Buwad Kinamatisan. I cooked this for our dinner today.

For those who did not know what is Buwad Kinamatisan, "BUWAD" is a Cebuano term that is also known as dried fish. "KINAMATISAN" means from it's root word 'kamatis' that is also known as tomatoes. It's a Cebuano way of cooking buwad with a twist adding ripe tomatoes on it. A mix of sweet and salty taste.

You can cook this food in less than 15 minutes! This is perfect for you guys who've been craving for buwad and who don't have enough time to prepare for it at the same time. The point is, you can't easily find a restaurant or karenderia which has buwad in their menu. So why not try it at home and cook it yourself instead.

Let me share with you my 15 minute Buwad Kinamatisan recipe.

• 3 pcs dried fish (preferrably the 'pinikas')
• Cooking oil
• Sliced ripe tomatoes
• Minced garlic and onions
• 1 tbsp of brown sugar
• 3 tbsp vinegar
• 1 sachet of Magic Sarap Granulated seasoning
• 80ml Water

Procedure:

1. Fry the dried fish into the pan.(Half cooked only)
2. Set aside the dried fish from the pan and place it on a plate.
3. Sauté garlic and onions on the pan where the dried fish was fried. Add tomatoes, brown sugar, vinegar,Magic Sarap and water. Mix thoroughly under low heat.
4. Simmer for about 3 minutes. Then put back the dried fish on the pan. Simmer again for 3 minutes.
5. Finally,If necessary, add a bit of vinegar or brown sugar to achieve its sweet and sour taste or adjust according to your liking or taste.

Easy breezy isn't it? Here's my very own Buwad Kinamatisan. Dili gyud mo magmahay ani kay sarap to da boneeesss gyud siya.

Witness ang kaldero ani.

Now try to cook this dish for your family and share your experience here with me. You'll surely love it!

I hope you guys enjoyed and find this post informative. Upvotes and comments are greatly appreciated! Till my next post Steemians!

Best regards,

@anjiyoung