Nakapag luto na ako ng ganyan pero bangus ginamit kong isda,,spanish style..masarap sya nagustuhan ng family ko..madalas ngang i request na magluto ulit ako.
50year ago, I used to buy 50-pound box of frozen sardines at $35-oo now fresh sardines are rare. They are feeds tock to Tuna and salmon in cultured farm fish. Sometimes I can find at premium price. I still make Portuguese style sardines. Very similar to Spanish except for Cloves and pre-brining before cooking. I pressure cook them i the Mason Jars at 15[pounds 45 minutes.Pre brining them before cooking gives them a little firmness. We don't have "piri-piri" Hot Chili, I use Hungarian hot banana chili. 6 Pepepr corn and same with Cloves, Carrots, Sweet relish and Cucuumber chip , Extra virgin Olive oil before sealing the jars. Prebrining procedure is available on request.
thanks Pio. this is an amazing process. can i request for the pre-brining procedure? do you have a youtube video or a video you an recommend about this process?
@@WanderingKusina When Sardines are the subject, Filipinos always point to the Spanish style . I am partial to Portuguese way maybe because Mama was half Portuguese and grew up in Iberian Family.. Basically the two are very similar. After the fish had been cleand and prepared, no salting is made, Pre-Brining means soaking the fish in a soltion of 8 oz sea salt, or Morton's Pickling salt to a liter of water, soak the fish 1 hour more or less. With regards to TEMP, HUMIDITY, WINDS, ALTITUDE etc, Then drain the fishn on a rack so the flesh becomes a little firm, Then Proceed with the packing and pressure cooking. 45 mins at 15 pouds. Good luck...
I just tried your recipe. Super sarap. I don't eat tamban, allergic reaction dw yong magkakastomach ache ka after you but i tried 1 pc ng sardines, as i said super sarap♥️ thank you for your he recipe
Without that cup of water he added, the pressure cooker method would have only needed 30 minutes. Otherwise, wonderful measurements, ingredients, and explanations. Thank you!!!!
Lagi pong tandaan yung timing at yung alat naman kasi pwede ma adjust if kulang ng asin. Huwag lang masyadong marami pag nag lagay bago maluto para ma adjust pag naluto na.
Thank you po sir. I can cook for my papa and mama, I'm sure they will like it. Especially Ramadan is coming. I think this is super masarap for my papa and mama.😘
tama po. gawin nyo para maka save kayo. wala po yang preservatives kaya hindi kasing haba ng shelf life ng commercial sardines. pwede nyo pang regalo or negosyo.
i remember nung nag work pa aq sa pagawaan ng spanish sardines sa zamboanga city na putulan ng ulo at buntot at kaliskis tapos hugasan tapos ibabad sa tubig na may asin.after dryer c tamban prituhin half cook tapos ilagay sa bottle decorate picles carrots sili pula pamenta at ung dahon din buhusan ng kumukulo na olive oil then takpan then itaob ang lagay para alam kung may link tapos ilagay sa malaking presure cooker hnd q lng alam ilang oras kc bata pa ako nun.then pag luto na i label na.
@@WanderingKusina may napanoodn din po ako ganun dati eh..nilalagay na sa garapon tapos sa malaking parang oven or steamer.. sa factory kasi eh.. paglabas sa lutuan, lalagyan na ng label..
I am a chef and I can explain everything for you with any cuisine. This is basically a confit of fish in any oil that doesn't become solid in the fridge and cooked for as long as it takes to lose enough water to the texture you like. Rest is any seasoning and flavors you like to add. Avoid using things that will get really mushy and muddy the oil.
My 1st time trying to use a pressure cooker ended up burning the fish. The pressure cooker I bought doesnt whistle. It just swooshing. I did cook it for only 10min with swooshing sounds. My mistake was I followed the 1st high heat process to whistle(w/c is only applicable for other type of cooker) :( Glad I just put 4 pcs of fish so it wasnt a waste. I can still eat it though its crispy! 😅 Haha It was a trial and error. But thanks for sharing your recipe. I have to try again, because I really love Sardines in oil.
Pahelp po. Nasunog po yung sample ko. Is it because of 1. heat ? 2. Nagcaramelise yung dinagdag kong soy sauce at sugar? 3. Too little water? Nireduce ko naman yung heat to medium after first whistle. Other than that, yung texture at flavour ng fish is great dahil super soft pati bones edible na
sorry to hear that po. baka yung apoy is sobrang lakas. medium to high lang po dapat. tapos i-lessen mo yung boiling time. tapos yung water baka naunang mag evaporate dahil sa lakas ng apoy, baka need ng additional water.
Chef pwede ba mo gamit ug ordinaryongkaldero replacement sa pressure cooker? sa mantika chef pwede ba mo gamit ug ordinaryong, mantika instead olive oil? Salamat chef and God bless
@@WanderingKusina opo seaman kasi ako. pagnakahuli kami sa australian nililinis namin at ibabad sa tubig asin ng isang oras tapos hugasan ulit at lagyan ng asin. tapos ibiliad ng half day sa araw wag dobra bago lutuin talaga naman d ma madurog
i was telling my chief cook to make spanish sardines for the crew if we are in clean austalian waters in great barriers reef ports. His preparation is drying the freshly caught herring and as per your procedure then he leave it soaked in sea water for an hour. Then the chief cook dried in the sun for half day. His method of cooking is not by pressure cooker but in hot plate at low fire. Surprisingly his ingredients are pickled carrots and cucumber besides instead of fresh veggies
@@marcianodioso2710 iba din yung process. Malambot din ba yung nito ng isda sir sa process nya? Gusto Kong I-try yan. Let me know sir para gawin ko rin yang process na yan. Napaka interesting.
@@WanderingKusina opo malambot sya kahit na dry. Na dehydrate lang sya dahil sa sun drying. kaya once niloto mo sa pressure cooker with specific timing hindi sya durog kahit malambot. as per what I saw with my cook mas masarap pa ang lasa nya kisa bibenta sa ating super market. For health reason i reduce mo ang asin to a avoid kidney deseases. Sa super market kasi maalat.
Pwede po slow cook lang po. After first kulo on high heat you can continue to heat it up for 1-2 hrs or maybe 3 hrs at the lowest heat. Tapos check nyo if okay na yung buto ng isda.
Hindi naman agad sir. Dahil wala tong preservatives, mas shorter yung shelf life nya compared to commercial ones. Basta I-ref lang at so far sa amin, max 2 weeks.
It will last for about 2 weeks po na nasa fridge. But if you’re going to soak it in oil, may possibility po na tatagal ng more than a month. Though this was made for immediate consumption po so far d tumwag Al sa amin ng more than 2 weeks sagol ubos agad.
sir, that's what we use to speak or communicate in the Philippines we called it taglish( tagalog mix with english). Most of time that's us(filipinos) talk. thank you!
I am a chef and I can explain everything for you with any cuisine. This is basically a confit of fish in any oil that doesn't become solid in the fridge and cooked for as long as it takes to lose enough water to the texture you like. Rest is any seasoning and flavors you like to add. Avoid using things that will get really mushy and muddy the oil. You can also put these into individual mason jars and pressure cook and basically do canning.
We haven't tried po. But the concept of it is to make it tender at shorter time making sure na hindi madudurog yung isda. We will try it if posible ba. You can try it to.
@@WanderingKusina Sa dami ba naman ng asin na nilagay mo. Binabad mo na sa asin, tapos inasinan mo pa ulit noong iluluto na. I feel pity sa mga gagaya na first-timer. Ok naman yung procedures mo maliban sa asin. 😀 ✌️
