Wednesday, July 2, 2008

Galunggong Sardines

1 kilo fresh Mackarel Scad (head and tail cut off)
3/4 cup oil
8 oz. can tomato sauce
3-4 cups ripe Bird's Eye pepper or Chiltepin pepper (crushed)
1 small carrot (sliced)
2 1/2 tsp. salt
1/2 tsp. pepper
1 pc. whole sweet pickle (sliced)
2 tbsp. vinegar or calamansi juice
1 cup water
4 pcs. peppercorns
1 laurel leaf (bay leaf)

arrange cleaned mackarel in a pressure cooker
pour oil, tomato sauce and water
season with salt, pepper, calamansi juice and chili pepper
add carrots, sweet pickles, laurel leaf and peppercorns
pressure cook for one hour to soften bones

if pressure cooker is not available, fish may be simmered in ordinary
casserole for 2 hours. replace water that has evaporated to prevent
burning. remove fishbones before serving

serve hot

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