Spanish-style Sardines Bangus in Oil
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- Опубліковано 14 жов 2020
- Spanish-style Sardines Bangus in Oil in Oil is easy to make in the pressure cooker and so delicious with steamed rice! And great for gift-giving, too!
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How to Make Spanish-style Sardines Bangus in Oil
✅Ingredients
water
rock salt
2 large bangus, cleaned, gutted, and cut into serving portions but leaving scales intact
1/4 cup bay leaves
1 large carrot, peeled and cut into florets
1 head garlic, peeled and crushed
1/4 cup green olives, pitted
1/4 cup sweet gherkins pickles, sliced
1 tablespoon peppercorns
4 Thai chili peppers
2 cups olive oil
✅Instructions
In a large bowl, combine 6 cups cold water and 3/4 cup rock salt. Stir until salt is dissolved.
Add bangus and soak for about 30 minutes. Drain well, discarding liquid.
In a pressure cooker, layer bay leaves, carrots, and garlic to cover the bottom of the cooker.
Arrange fish in a single layer over the vegetable and spices.
Evenly distribute green olives, sliced sweet pickles, peppercorns, and chili peppers.
Season with 1 tablespoon rock salt.
Add olive oil over the fish.
Add enough water to fully cover the fish at about 1 inch.
Close and lock the lid of the pressure cooker. Cook over medium heat until the valve begins to whistle.
Lower heat and continue to cook for 1 hour and 10 minutes.
Turn off the heat and release the pressure by lifting the valve with tongs.
When the pressure fully dissipates, carefully open the pressure cooker lid and allow the sardines to cool.
Transfer into airtight containers or sterilized jars if using.
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#sardinesbangus #spanishstylebangusinoil #milkfish #canning - Навчання та стиль
thank you for sharing this recipe and procedure.. It will help a lot for me..👍👍👍
Ang sarap naman Po nito. Favorite ni mister kaya . Salamat sa pag share ng recipe.
Looks yummy
Mukha pong masarap😍😍😍😍😍
hi! i really like this recipe, i want to try. 😊
Wow! Delish! Can I use this recipe in my cooking channel too?
Wow so yummy
My favorite watching from oman 🇴🇲
Sooooo yummy
Grabe nakakatakam
Wow yummy!i will try this recipe.thank you for sharing.
Thank you
Nakakatakam
Good
Hi! Malimit na ginagamit ko kasi yung maliliit na bangus, ask ko sana kung kaya din bang kainin ang tinik niyan kapag malaki ang ginamit? Sa maliliit kasi parang sardinas sa lambot kaya pwede na makain. Ty.
Pwede kaya lagyan ng tausi?
Pwede po bang kaliskisan na yung bangus? 1hr and 10mins pa rin ang luto sa pressure cooker? Salamat po.
Can i use any fish?
kng ibebenta ko po mga ilang days po kaya bago masira pg nkalagay sa jar?thanks po
One hour enough n po ba??thanks po kasi nd ko po natataymingan minsan tutong po nggwa ko.
Ano po ung gamit nyong music salamat po😊
Pwede po ba gumamit ng ibang isda
How many days or weeks po ang itatagal nito?
Aabot po ba Ito nang ilang years?
Paano kung hindi nag whistle ang presure cooker
paano po walang pressure cooker how can we estimate the time sa pagluto kung ordinary pot lang ang gagamitin?
Maam magkano po per bottle po and ilang pcs bangus sa bottle po?
Maam, bat po ganun? Ni Pressure cooker ko naman ng 1½ hour, pero parang di lumambot ang tinik? Ganun po ba talaga?
hindi po ba pinrito? parang prinito yung output paglabas sa pressure cooker
I tried this but the carrots and olives got burned. How to avoid this?
Lower the heat. Reduce cooking time
1 hour and 10 mins sa pressure cooker hindi ba matutuyuan na ng sabaw yun tapos masusunog sa tagal?
Hindi dahil iba ang pressure cooker, less ang evaporation nang tubig.
olive oil lang po ba talaga ang pwede?pwede po kayang ibang alternative oil,?
Canola oil
😊0p
Sorry pero technically, it should be Spanish Style Bangus, not "Spanish Style Sardines Bangus" Sardines and bangus are totally different kinds of fish! ")
Sinunor ko po recipe at procedure. Palpak pagbukas nmen ng pressure cooker sunog na sunog. Last time ang ginawa ko naman recipe ng sansrival galing din sa kawaling pinoy. Palpak rin ndi naging stable ang buttercream humiwalay un water sa butter. Sana po totoo un naisheshare nyo po na procedure pra ndi nasasayang ang ingredients
I am sorry to hear na hindi nagwork sainyo ang recipe, but kung pupunta kayo sa blog ko, marami mga reader comments who gave this recipe 5 stars. I test the recipes po bago ko ipost. At kahit igoogle niyo ang Spanish sardines, halos pare-pareho lang ang mga recipes at procedure. So hindi naman siguro lahat nang bloggers mali? Hindi ko maiintindihan bakit sunog ang result kung sinunod niyo nang tama ang recipe at measurements. Lubog dapat ang isda sa mantika, paano masusunod kung nakasubmerge sa liquid? Tested po ang ang mga recipes, pero kailangan po sundan niyo para po maging successful ang results.
Maraming beses na po akong nagluto nito. At sa una palpak talaga. At ito yung recipe na sinusunod ko. Nagiging palpak po yan kapag malakas ang apoy at kelangan balanse ang tubig at olive oil. Kasi kapag naubos yung tubig sa loob doon nagsisimulang masunog. Try niyo po ulit hanggang maperfect.
@@renalyndepaz7281 ay thanks sa info. Kaya pala tong unang attempt ko ngayon, medyo sunog ang ilalim