CHICKEN LONGANISA

250g ground meat

VEGETABLES PICKLES
(Sayote, Sitaw, Ampalaya, & Carrots)
2 cups sayote strips
3 pcs string beans
½ pc ampalaya
1pc carrots
1pc red bell pepper
1pc green bell pepper
½ T garlic
1 ½ pc Onion
½ T ginger strips
1 cup vinegar
½ T rock salt
¾ cup white sugar

Bangus-Spanish Sardines
Milk fish
Carrots
pickles
Bay Leaf
Pepper corn
olive oil
msg
siling labuyo
 A. BOTTLED SARDINES IN CORN OIL
INGREDIENTS and price estimates:
 1 kilo fish in season (tawilis), P100/kg
 6 to 7 pieces laurel or bay leaf, P10/10g
 60 to 70 pcs. peppercorn, P10/30g
 6 to 7 pcs. red pepper (siling labuyo), P15/7.5g
 1 pc whole carrot, sliced thinly, P15/pc,
 1 pc whole pickle, sliced thinly, P42/225gbottle (contains 8 pcs)
 1 liter corn oil (cholesterol free), P100/1L
Soaking solution (brine)
 1/4 cup salt
 2 cups water
 
EQUIPMENT/UTENSILS:
 Pressure cooker
 8 oz. bottles with brand new caps (required to attain a two-year shelf life)
 Cups
 Measuring spoons
 Knife
 Spatula
 Chopping board
 Plastic bowl or basin
 Strainer
 Cooking mittens or potholder

PROCEDURE:
Step 1. Remove or cut the head, tails, fins, and internal organs of each fish, then wash them.
Step 2. Dissolve the 1/4 cup of salt in 2 cups water to make 10 percent salt solution (brine). Stir.
Step 3. To preserve the fish, soak them in the salt solution for 15 minutes. This will wash out the blood
and fishy odor. Drain afterwards.
Step 4. While the fish is still soaking in brine, sterilize the bottles. There are two ways to do this:
a. Wash them thoroughly. Let dry. Then put the bottles inside the oven at
100 degrees Centigrade for 5-10 minutes.
b. Wash them thoroughly. Put them in a casserole and let boil. Then let dry.
Step 5. Arrange the fish in sterilized glass bottles. If the fish are small, put 8 pcs per bottle; if they are
slightly bigger, put 6-7 pcs.
 
 
 
 
 
 
Step 6. Next, place 1 pc bay leaf or laurel, 10 pcs peppercorn, 2 pcs red
pepper or siling labuyo, 1 pc of sliced carrot, and 2 pcs of sliced pickle.
Use a knife or the end of the spatula to insert the carrots into the bottle. Inserting the knife also releases
air bubbles from the bottle.
 
 
 
 
 
 
 
 
Step 7. Pour the corn oil up to the brim of the bottle.
 
 
 
 
 
 
 
 
 
Step 8. Half-seal and put the bottles over the metal wire wrap inside the
pressure cooker. Pour water up to half the height of the bottles. Start at a
high temperature to immediately heat the bottles. Adjust the temperature
once the pressure cooker whistles. Pressure-cook for 30 minutes.
The repeated pressure-cooking process is done to completely release
remaining air bubbles in the bottles and thus prevent corrosion of the
bottle caps. It is also meant to precook the fish and to produce a vacuum
inside the bottle for a longer shelf life.
Step 9. After 30 minutes, take out the bottles from the pressure cooker.
Use hand gloves or potholder. Since water evaporates, add water inside
the pressure cooker to last for one-and-a-half hours. Seal the bottles fully
and cook in the pressure cooker for one and a half hours under a pressure of 10 psi. This is done to
soften the bones of the fish.
Step 10. Cool the jars in an inverted position. This is to make sure that the caps are not leaking. After
24 hours, wash the bottle with soap and water. Wipe them dry.
 B. BOTTLED SARDINES IN TOMATO SAUCE  
INGREDIENTS and price estimates:
 1 kilo fish in season (tawilis): 6-7 pcs per bottle, P100/kg
 1 pc whole pickle, sliced thinly, P42/225gbottle (contains 8 pcs)
 60 to 70 pcs peppercorn, P10/30g
 1 pc whole carrot, sliced thinly, P15/pc, medium size
Soaking solution (brine)
 1/4 cup (61.2g) salt, P11/500g
 2 cups water
Packing sauce
 1/2 cup (120ml) corn oil, P100/1L
 1/3 cup (180ml) vinegar, P10/350ml
 1 pack tomato paste, P11.50/70g-pack
 200 ml water
EQUIPMENT/UTENSILS:
 Pressure cooker
 8 oz. size bottles with brand-new metal caps (this is required to attain a two-year shelf life)
 Cups
 Measuring spoons
 Knife
 Spatula
 Chopping board
 Plastic bowl or basin
 Strainer
 Cooking mittens or potholder
 
PROCEDURE
1. Follow the same procedure as in the preparation of sardines in corn oil from Step 1 to Step 6.
2. Mix oil, vinegar, water and tomato sauce or paste, then pour this mixture up to the brim of the bottle.
Tomato paste is tastier than tomato sauce because it is concentrated. If tomatoes are in season (and
therefore cheaper), you may use fresh, sliced tomatoes.
3. Pressure-cook, just like in sardines in corn oil.  

Preparation Tips:
 You may also use other fish like tunsoy, tamban, or small milkfish.
 Buy only fresh fish to ensure quality and premium taste. Grade the fish according to appearance,
smell, and firmness. Reject those that have red eyes, loose scales, and bruises. Try to buy fish early in
the morning. And keep in mind that unhygienic practices, insufficient refrigeration, and sub-standard
manufacturing practices can cause an outbreak of fish-borne illnesses.
 All personnel that come directly or indirectly in contact with the fish preparation should keep
themselves personally clean. They should wear protective clothing and head covering to avoid food
contamination.
Packaging Tips
 Buy only brand-new bottle caps, preferably made of metal and not plastic to ensure a much
longer shelf life (two years at the most). The caps of properly sealed bottles pop up when opened.
 Bottles may be bought second-hand from Divisoria, Manila, but be sure they are thoroughly
washed and cleansed prior to sterilization.
 When business expands, give your product a catchy brand name. Use labels and PVC seals to
give your product presentation a professional look.
 
For training and supplies:
ULTIMA ENTREPINOY FORUM CENTER
Nutrition Foundation of the Phils. Bldg.
107 E. Rodriguez Sr. Ave., Quezon City
Telephones: (02) 411-1349; (02) 742-0826
E-mail: [email protected]
Website: www.spicesandfoodmix.com