I've always been that kid who looks at food and tells herself "How did they make this?" I've been honing my cooking and baking skills ever since I figured I don't want to be calling my mother when I already have a family of my own (in the far future). I've seen my unprepared sister call her all the time when it was time to prepare food for her husband! I don't want to end up like her (in that aspect) haha How can she not know how to cook when we owned a restaurant before?
That's when I added "Cook a new recipe this month (at least one)" in my monthly goals and I've been constantly adding new recipes on my "Can cook list". This time, I'm going to share one easy peasy recipe for you to try this week. It's also timely given that Lent's just n the corner.
As much as I love sweet and creamy pastry, I crave salty food once in a while. So one time, I decided to cook Spanish Sardines. Spanish Sardines might not be as popular as the regular canned sardines for it used to be just available in bottled and were sold at a relatively higher price, but thanks to competition, you can now buy a cheaper but quality Spanish sardines in cans at less than $2. I know that it's best to cook Spanish sardines using a pressure cooker but I've proven that you can cook it using normal pots or pans, you choose!
Here are the ingredients:
Procedure:
Just mix everything in a pot, I didn't add exact measurements for the other ingredients. You can add more or less depending on what taste you're trying to achieve. Mine had a lot of olives and peppercorn! Make sure you taste it before cooking it in slow heat for 1-2 hours. And also check it from time to time, you need to add water every now and then.
Best served on top of hot rice! I remember how I loved the result of this experiment (that's what I call my first recipe attempts) and I ate it for 2-3 days. You can store it in jars or even secured containers will do. Now I'm hungry! 😋
