I pretty much couldn't go back to sleep knowing I have fresh fish, so after a cup of coffee and local pan de sal ( staple breakfast bread ) filled with my leftover yogurt made into cream cheese, I set out to make a favorite canned food. If things turn out right, another item on my grocery list will disappear for good.
This was my first attempt and the results exceeded my expectations. The sardines turned out still quite firm and not crumbly and photo-perfect. The sauce turned out just right in its thickness and a little spicy though I didn't add chili. If you prefer your sauce more flowy, you can add 1/2 cup of water stirred into the tomato sauce before adding to the pot.
INGREDIENTS:
1 kg. ( 2 pounds ) of fresh sardines, heads and tails removed, scales removed
2 pkgs tomato sauce ( about a pound ) or enough to cover the fish in the pot
salt and pepper to taste
chili, 1 or 2 pieces sliced, optional
1. Remove the entrails by slicing the belly of each fish and clean out. Rinse well and drain.
2. Season with salt and pepper.
3. Arrange inside the pressure cooker and cover with the tomato sauce.
4. Turn the heat on medium to medium-high. When the pressure indicator starts to go off, time it for 25-30 minutes. Turn off the heat and wait until the indicator goes down so that it is safe to open the pressure cooker.
5. Remove from the pot and serve immediately or process into canning jars. Makes 5-7 jars with 4-5 sardines each. Such huge savings! This recipe cost me only P100 to make ( about $ 2.50)
I don't know about you, but I think I've caught the DIY bug. Now I know why DIYers cannot go back to store-bought items; the feeling of satisfaction and accomplishment at making things yourself, plus the humongous savings and tweaking options it affords is addicting! Great day, everyone!
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