I’ve been “practicing” and learning to be a good cook (if not great :-) ) for Frederick and our kids of course. As the saying goes - “the fastest way to a man’s heart is through his stomach” (wink wink***)
And -- not to mention that I am a choosy and “hard-to-please” eater so I’d rather cook my own food and complain about it after than spending on food that hhhhhhhhmmmmm doesn’t satisfy my taste buds and complain even more (puke-puke-)
I’m starting this category with my home-made Spanish style Bangus.This is the first time I made this so I made a few revisions on my first recipe and that is what I posted below.
I love Spanish style sardines not only because sardines taste good but also because I love oil on my rice and I love it even more when it’s chilli hot and more when it’s super hot hot hot (whistle***)
I’ve been planning since yesterday, oh no, actually, since Thursday hehehe, to cook Spanish style sardines.So when I finished my errand (I went to buy tulle for my wedding veil from an Indian Store along Arab St. then some things I need for sewing from a store at the textile center and Swarovski crystals which I’d be putting on my wedding gown) I went straight to Carre Four at Plaza Singapura to buy the ingredients I needed.At first, my plan is to use sardines or “galunggong”- the round ones, but I wasn’t able to find one (I actually don’t know what a sardines look like)I though of using salmon instead but then again it was expensive and there was no salmon belly available so I end up buying “bangus” (since some recipes I read from the internet use “bangus”, so it’s just fine).
So there… Mind you, I didn’t take my lunch because I want to eat Spanish style fish… and it’s already 6pm.I’m eating it now and hhhhhhmmmm it’s ok but I find it salty and not hot!!! I want it super hot!!! And I will use corn oil next time.I just used ordinary vegetable oil (claimed to be transfat-free) and I didn’tlike the taste.
So next time I’m going to cook Spanish style “bangus” I’m going to use this recipe.I’d still be using the same cooking method though.
1) “Bangus” (Milkfish): 500 gms
2) Corn Oil:depends on the size of your pressure cooker
3) Water: 100 ml-250 ml
4) Salt:to taste
5) Bay leaf: 3 leaves
6) Black Pepper
7) Carrots (your preference)
8) Chillies (the hot one) I prefer “siling labuyo” over the ones I used
1)Clean the “bangus” but do not remove the scale and slice it ala “fish-fillet” style (don’t take out the bone) and make sure that it will yield for 5 servings
2)Line-up the fish inside the pressure cooker along with the other ingredients.
3)Add the water and corn oil such that the oil and water mixture should be enough to cover the fish.
4)Cover and cook over medium fire. When the pressure cooker starts to whistle, cook it for another 25 minutes under low fire.
5)Serve it with steaming hot rice and a glass of coke
Happy eating :-)
This is good for 5 servings. Estimated Nutritional values per serving based on ingredients used.
Calories : 312 kcal Total Fat: 22.69 g.
Cholesterol : 68 mg. Saturated fat : 2 g.
Protein : 26.7 g Dietary fiber : 0 g.
Sodium : 92.86 mg. Carbohydrate : 0 g.
- Sharosem (24October2009)