These recipes are great for home use to share with your loved ones and also for home business.
Homemade Portuguese-Style Sardines
- 1 kilo small Fish (two to three inches long, leave the scales)
- 2 cups Olive or vegetable oil
- 2 bay Leaves (laurel)
- 6 pieces Cloves (clavo de comer)
- 2 small Red chili (siling labuyo)
- 2 pieces Six-inch-long carrots (peeled, sliced thinly into rounds)
- 1 tablespoon Rock salt
- 1 teaspoon Whole peppercorns
- 1/4 cup Brandy (optional)
Put all ingredients in a pressure cooker. Pressure cook for 20 minutes. Cool before opening the pressure cooker. Serve.
Or carefully transfer the sardines to clean, sterilized bottles, arranging the fishes standing up. Cover and close bottles. Invert on a steamer. Steam over high heat for 20 minutes. Turn off the fire. Leave to cool for one hour, cover side down.
Where to order sterilized bottles (in large quantities):
San Miguel Packing Plant, 45 Muelle de Industria St., Del Pan, Binondo, Manila., or call Roberto “Rusty” Ocampo at 242-8641 to 60 local 2175.
Vincent and Charley Braga’s Spanish-Style Sardines
- 1 kilo small fish
- 2 cups Hunt’s tomato sauce
- 1 big head garlic, peeled, but not pounded
- 1 bay leaf
- 1 teaspoon McCormick Spanish paprika
- 1 tablespoon rock salt
- 1 tablespoon sugar
- 1 teaspoon peppercorns
Put in a pressure cooker all the ingredients. Close the pressure cooker and cook on high heat. When the pressure cooker sizzles, put the heat to low and cook for 20 minutes. Cool. Release the pressure. Serve as is, or put in bottles.
Cool pressure cooker cover before washing to prevent rubber gasket from being deformed.
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Recipes by: Leni Reynoso Araullo. Visit www.sylviareynoso gala.com for schedule of classes.