Homemade Sardines

We decided to make our own sardines after finding small-size bangus (nearly a dangkal) at Commonwealth market at P70 a kilo. We resurrected our tattered Nora Daza cookbook and looked up the recipe for Bangus Sardines ala Arsenio Lacson, former Mayor of Manila, perhaps the best ever. He was fond of cooking as he entertained his leaders and staff.

Before we share the recipe with you, here are some pointers when cooking sardines in a pressure cooker. While the recipe does not say you need water, you are not supposed to use the cooker without water. Hence to the mixture you have to add at least 1-1/2 cups of liquid. The stove must be set on high and when steam comes out, place the pressure regulator. Read the manual carefully so you don’t get scorched sardines.

We made some changes and additions to the recipe. For a kilo of bangus (7 or 8 pieces), you will need water, 3 pieces chili peppers (pasete), half a cup of olive oil, 30 grams of green olives (pitted and cut into thirds), five pieces gherkins (sliced diagonally) or 2 tablespoons sweet mixed pickles, a carrot (cut across like flowers), saffron fibers, soy sauce to taste, 2 tablespoons brandy, a dash of salt, and cut bay leaves. Mix the liquid ingredients, lay out the fish on the cooker, and top with the dry ingredients. This will take about an hour to cook.

Midweek, we took the long ride from our base in Parañaque to far away Commonwealth Avenue in Quezon City. Travel time was nearly two hours, passing through roads under repair, irritated by buses and jeepneys unloading passengers in the middle of the road, swerving from one lane to another. One such bus was the unwieldy Jell Transport with body number 4716, plate number NYN-650. We found a multi-structure, multi-level complex with a comparatively clean market with friendly tinderas. Prices quoted are for half kilo, a sign of the difficult times. Matang baka was at P35, dorado (they say this belongs to the family of talakitok) at P120 a kilo, the bigger Dagupan bangus at P100 and squid at P120.

Tomatoes were a good buy at P18 a kilo, firm and of a good size. You might want to mix the fully ripe with the nearly ripe for longer shelf life. Onions (red) were at P20 a kilo. They were rather small, but red onions do not spoil easily. We found pisngi ng baka (P90 a kilo), perfect for the kare-kare we plan to cook today. Pork was priced much lower than in other urban markets (P130 a kilo) while beef sirloin was at P180, whole kenchi with the knee cap was at P100.

Moving to the other building we found powdered cake flavoring sold in packets of half kilo at P25 per. One can choose from ube, orange, cookies and cream, pandan and chocolate. Surely a lot of bakers get their supply here. Judging from the smell, we assume they give enough flavor to cakes. Sinandomeng rice, billed as well-milled, sells at P22 a kilo. Eggs are from P2.50 to P3.75 each, depending on the size.

Considering the long drive and the cost of gasoline spent, we maximized our QC trip and went to Rustan’s on Regalado Street. This is a smaller store, but nonetheless serves buyers with basic grocery needs, seasonings, vegetables, meat and even chocolates and ice cream. We were attracted to Nestle’s merienda stick at P12 each in different flavors.

Our next stop was the huge SM complex in Fairview. If you are not familiar with the place, remember the gate where you entered in order to meet your car or sundo later. We got lost for a while, but there’s some pleasureable shopping and dining here. We could have spent the whole day there, but after a quick late lunch at Burger King, which now offers rice toppings (chicken teriyaki and beef), we called it a day.

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