Soy-Glazed Fried Maya-Maya takes your favorite crispy red snapper and amps it up with a rich, sweet-savory glaze made from soy sauce, garlic, ginger, and a hint of sugar or honey. The fish is fried until golden and crunchy, then drizzled with a sticky glaze that clings to every crispy edge. It’s a mouthwatering mix of textures and flavors—perfect for impressing guests or treating yourself to a next-level seafood dish at home. #SoyGlazedFriedMayaMaya #CrispyRedSnapper #FilipinoSeafood #PinoyUlam

📝FULL RECIPE is on my blog www.TitaBecky.com Type "SINIGANG" in the search bar. SINIGANG or Filipino Sour Soup is a tamarind-based soup known for its sour and savory taste. You can make it with pork, beef, or seafood and vegetables like tomatoes, daikon radish, okra, eggplant and kang kong. Very flavorful, sour, and delicious! There are many versions of Sinigang, but this recipe consists of pork ribs for the protein. Sautéed with aromatics, salt, black pepper, and fish sauce until brown and fat

One of the most loved and popular dishes the Philippines is known for, Sinigang is a soup or stew that features a distinct savory broth with a sour taste that's typically provided by the tamarind fruit. Sinigang got its name primarily from the word "sigang" which is a cooking technique that means to stew. The stewing part involves a specific protein such as pork, beef, and a wide variety of bounties from the sea as well. While tamarind is the most common souring agent for this dish, other sour f