Homemade bangus sardines

I don’t know if going meatless on Holy week is still being observed by many. But we do. My entire family including the kids observe the tradition. The only difference now is that we are at home and not in Bicol. We used to travel to the south and stay with my in-laws for the Holy week in the past years. But with my mother-in-law’s passing several months ago, my hubby decided not to go this time. And so I had to prepare the menu for this meatless week. And I thought of something my family haven’t tasted yet. That’s the homemade bangus sardines in the photo.

The recipe was given to me by a friend- a medical representative who’s mom owns a catering business for decades now. He knows the procedure but was not quite sure of the proportions so it was trial and error for me. First time I did it and it turned out well. My kids love it. And that’s for me is the most important thing.

I used a kilo of fresh bangus, well cleaned and gutted. Put them in the pressure cooker with just enough water to cover them (this was my mistake, too much water). Add laurel leaf, an onion, sliced carrots, whole peppercorns, salt, and a tablespoon of olive oil. If you want you can add hot chillies. But I omitted them because I want it for my kids. Cover the pressure cooker and start the cooking. By the time you hear it whistle, start timing for one and a half hour. And that’s it! you’re done. Now, this procedure is water-based. If you want it to be oil based like the ones available commercially, use olive oil or corn oil (less expensive) instead of water. Be free to use any spice that you want.

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3 Responses to “Homemade bangus sardines”

  1. BolinaoBusinessOnline Says:

    Yummy,I’m from Bolinao, Pangasinan where bangus is very affordable and plenty. My mother is good in cooking and very adventurous in trying new recipes,I would definitely recommend this for my mother’s new recipes.

  2. AmyMD Says:

    Thank you!

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