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Showbiz News

There is plenty of milkfish around. So, instead of buying bangus sardines from the supermarket, try making it yourself. 

INGREDIENTS:
1 kilo small size bangus (about 12 pcs), scaled
1 medium-size red bell pepper, cut into strips
1 pickled cucumber, sliced crosswise
1 small carrot, sliced crosswise
2 tbsp salt
bay leaves, as needed
1 tbsp black peppercorn
siling labuyo, as needed
corn oil, as needed
4 16-oz wide neck glass bottle for bangus

PROCEDURE:
Clean fish and cut head and tail off leaving the mid section, cut the bangus according to bottle’s  height.
Wash bangus thoroughly and remove innards. Place in a colander and let them drain until almost dry. Wipe off all traces of blood.
Roll fish in salt and let stand for 10 minutes. Remove excess salt off the fish and put inside the bottle.
Insert at the side of each bottle 2-3 sliced carrots, 2-3 slices of pickled cucumber, 2-3 strips of bell pepper, 2 bay leaves, 5 peppercorns and siling labuyo.
Pour oil up to the neck of each bottle, put on the bottle cap and loosely close. Arrange the bottles.
Pour water into the pressure cooker up to about an inch below the bottle neck. Cover and seal the pressure cooker and cook for 1 1/2 hours.
Turn off the heat and release the pressure before opening pressure cooker.
Check the level of oil on each bottle, add more oil as necessary, let cool down to warm temperature and lock the bottles.
Wash the bottled sardines. Keep the bottled sardine for 2-3 days to cure before selling.