kakaluto ko lang nito ngaung lunch. dinagdagan ko onting olives. ok naman lasa, mas masarap kesa sa una kong ginayahan na masyadong maalat. nadurog nga lang ung hlos kalahati. hehe. gawin ko nalang fishballs siguro ung durog.
Maayo nga nakita ninyo among video. Enjoy and good luck mam Eillen. Please follow us din po sa aming Facebook Page and TikTok accounts, @wanderingkusina.
I just tried your recipe. Super sarap. I don't eat tamban, allergic reaction dw yong magkakastomach ache ka after you but i tried 1 pc ng sardines, as i said super sarap♥️ thank you for your he recipe
50year ago, I used to buy 50-pound box of frozen sardines at $35-oo now fresh sardines are rare. They are feeds tock to Tuna and salmon in cultured farm fish. Sometimes I can find at premium price. I still make Portuguese style sardines. Very similar to Spanish except for Cloves and pre-brining before cooking. I pressure cook them i the Mason Jars at 15[pounds 45 minutes.Pre brining them before cooking gives them a little firmness. We don't have "piri-piri" Hot Chili, I use Hungarian hot banana chili. 6 Pepepr corn and same with Cloves, Carrots, Sweet relish and Cucuumber chip , Extra virgin Olive oil before sealing the jars. Prebrining procedure is available on request.
thanks Pio. this is an amazing process. can i request for the pre-brining procedure? do you have a youtube video or a video you an recommend about this process?
@@WanderingKusina When Sardines are the subject, Filipinos always point to the Spanish style . I am partial to Portuguese way maybe because Mama was half Portuguese and grew up in Iberian Family.. Basically the two are very similar. After the fish had been cleand and prepared, no salting is made, Pre-Brining means soaking the fish in a soltion of 8 oz sea salt, or Morton's Pickling salt to a liter of water, soak the fish 1 hour more or less. With regards to TEMP, HUMIDITY, WINDS, ALTITUDE etc, Then drain the fishn on a rack so the flesh becomes a little firm, Then Proceed with the packing and pressure cooking. 45 mins at 15 pouds. Good luck...
tama po. gawin nyo para maka save kayo. wala po yang preservatives kaya hindi kasing haba ng shelf life ng commercial sardines. pwede nyo pang regalo or negosyo.
Nakapag luto na ako ng ganyan pero bangus ginamit kong isda,,spanish style..masarap sya nagustuhan ng family ko..madalas ngang i request na magluto ulit ako.
Thank you po sir. I can cook for my papa and mama, I'm sure they will like it. Especially Ramadan is coming. I think this is super masarap for my papa and mama.😘
Lagi pong tandaan yung timing at yung alat naman kasi pwede ma adjust if kulang ng asin. Huwag lang masyadong marami pag nag lagay bago maluto para ma adjust pag naluto na.
My 1st time trying to use a pressure cooker ended up burning the fish. The pressure cooker I bought doesnt whistle. It just swooshing. I did cook it for only 10min with swooshing sounds. My mistake was I followed the 1st high heat process to whistle(w/c is only applicable for other type of cooker) :( Glad I just put 4 pcs of fish so it wasnt a waste. I can still eat it though its crispy! 😅 Haha It was a trial and error. But thanks for sharing your recipe. I have to try again, because I really love Sardines in oil.
i remember nung nag work pa aq sa pagawaan ng spanish sardines sa zamboanga city na putulan ng ulo at buntot at kaliskis tapos hugasan tapos ibabad sa tubig na may asin.after dryer c tamban prituhin half cook tapos ilagay sa bottle decorate picles carrots sili pula pamenta at ung dahon din buhusan ng kumukulo na olive oil then takpan then itaob ang lagay para alam kung may link tapos ilagay sa malaking presure cooker hnd q lng alam ilang oras kc bata pa ako nun.then pag luto na i label na.
@@WanderingKusina may napanoodn din po ako ganun dati eh..nilalagay na sa garapon tapos sa malaking parang oven or steamer.. sa factory kasi eh.. paglabas sa lutuan, lalagyan na ng label..
Without that cup of water he added, the pressure cooker method would have only needed 30 minutes. Otherwise, wonderful measurements, ingredients, and explanations. Thank you!!!!
Pwede po slow cook lang po. After first kulo on high heat you can continue to heat it up for 1-2 hrs or maybe 3 hrs at the lowest heat. Tapos check nyo if okay na yung buto ng isda.
Chef pwede ba mo gamit ug ordinaryongkaldero replacement sa pressure cooker? sa mantika chef pwede ba mo gamit ug ordinaryong, mantika instead olive oil? Salamat chef and God bless
@@WanderingKusina opo seaman kasi ako. pagnakahuli kami sa australian nililinis namin at ibabad sa tubig asin ng isang oras tapos hugasan ulit at lagyan ng asin. tapos ibiliad ng half day sa araw wag dobra bago lutuin talaga naman d ma madurog
i was telling my chief cook to make spanish sardines for the crew if we are in clean austalian waters in great barriers reef ports. His preparation is drying the freshly caught herring and as per your procedure then he leave it soaked in sea water for an hour. Then the chief cook dried in the sun for half day. His method of cooking is not by pressure cooker but in hot plate at low fire. Surprisingly his ingredients are pickled carrots and cucumber besides instead of fresh veggies
@@marcianodioso2710 iba din yung process. Malambot din ba yung nito ng isda sir sa process nya? Gusto Kong I-try yan. Let me know sir para gawin ko rin yang process na yan. Napaka interesting.
@@WanderingKusina opo malambot sya kahit na dry. Na dehydrate lang sya dahil sa sun drying. kaya once niloto mo sa pressure cooker with specific timing hindi sya durog kahit malambot. as per what I saw with my cook mas masarap pa ang lasa nya kisa bibenta sa ating super market. For health reason i reduce mo ang asin to a avoid kidney deseases. Sa super market kasi maalat.
@@WanderingKusina thanks po, I just don’t like the taste of food with Bay leaf and olives. Or maybe I can add only 2 leaves of bay leaf and 2 or 3 pcs olives to this recipe. Thanks again , God bless❤️
I am a chef and I can explain everything for you with any cuisine. This is basically a confit of fish in any oil that doesn't become solid in the fridge and cooked for as long as it takes to lose enough water to the texture you like. Rest is any seasoning and flavors you like to add. Avoid using things that will get really mushy and muddy the oil.
wala pa mi kasulay ug normal nga pot. kay this actually requires a pressure cooker. kay logically, pag normal nga pot, dali ma evaporate ang oil nya dili pa mahumok ang isda. ma prito ra sa mantika.
Hindi naman agad sir. Dahil wala tong preservatives, mas shorter yung shelf life nya compared to commercial ones. Basta I-ref lang at so far sa amin, max 2 weeks.
Pahelp po. Nasunog po yung sample ko. Is it because of 1. heat ? 2. Nagcaramelise yung dinagdag kong soy sauce at sugar? 3. Too little water? Nireduce ko naman yung heat to medium after first whistle. Other than that, yung texture at flavour ng fish is great dahil super soft pati bones edible na
sorry to hear that po. baka yung apoy is sobrang lakas. medium to high lang po dapat. tapos i-lessen mo yung boiling time. tapos yung water baka naunang mag evaporate dahil sa lakas ng apoy, baka need ng additional water.
kakaluto ko lang nito ngaung lunch. dinagdagan ko onting olives. ok naman lasa, mas masarap kesa sa una kong ginayahan na masyadong maalat. nadurog nga lang ung hlos kalahati. hehe. gawin ko nalang fishballs siguro ung durog.
sarap nman yn gagawa din ako nyan pang business
thanks for the recipe kawander ...mao ni kayang kayang budget kay simple ra kaau ang ing.❤
Maayo nga nakita ninyo among video. Enjoy and good luck mam Eillen.
Please follow us din po sa aming Facebook Page and TikTok accounts, @wanderingkusina.
Thanks you so much for showing us how to cook this. I appreciate you. God bless you
You are so welcome keep safe 😊😊😊
Thank you for sharing the process of cooking Spanish sardines.
Hope you enjoy
Natawa ko sa "sobrang init" thanks for sharing! Sobrang mura ngayon Ng tamban (donpilas) dito sa Mindoro, 40per kilo lang 😁
WANDERING KUSINA THANK YOU FOR YOUR SHARE HOME MADE SARDINAS WITH OLIVE OIL GOD BLESSED
God bless din po. You’re so much welcome.
Gawin ko yan sa probinsya marami tamban na isda doon salamat sir rosemarie atacador.from ìlang ilang quezon city philippines..
Gusto ko mag sardinas pod wander kusina. Dagang salamat !!
Most welcome 🤗
I just tried your recipe. Super sarap. I don't eat tamban, allergic reaction dw yong magkakastomach ache ka after you but i tried 1 pc ng sardines, as i said super sarap♥️ thank you for your he recipe
Awwwww thank you at welcome po kayo always.
50year ago, I used to buy 50-pound box of frozen sardines at $35-oo now fresh sardines are rare. They are feeds tock to Tuna and salmon in cultured farm fish. Sometimes I can find at premium price. I still make Portuguese style sardines. Very similar to Spanish except for Cloves and pre-brining before cooking. I pressure cook them i the Mason Jars at 15[pounds 45 minutes.Pre brining them before cooking gives them a little firmness. We don't have "piri-piri" Hot Chili, I use Hungarian hot banana chili. 6 Pepepr corn and same with Cloves, Carrots, Sweet relish and Cucuumber chip , Extra virgin Olive oil before sealing the jars. Prebrining procedure is available on request.
thanks Pio. this is an amazing process. can i request for the pre-brining procedure? do you have a youtube video or a video you an recommend about this process?
@@WanderingKusina When Sardines are the subject, Filipinos always point to the Spanish style . I am partial to Portuguese way maybe because Mama was half Portuguese and grew up in Iberian Family.. Basically the two are very similar. After the fish had been cleand and prepared, no salting is made, Pre-Brining means soaking the fish in a soltion of 8 oz sea salt, or Morton's Pickling salt to a liter of water, soak the fish 1 hour more or less. With regards to TEMP, HUMIDITY, WINDS, ALTITUDE etc, Then drain the fishn on a rack so the flesh becomes a little firm, Then Proceed with the packing and pressure cooking. 45 mins at 15 pouds. Good luck...
Do the soaking and draining in the ref.
Thank you very much Pio. Will do this soon.
Katatapos ko lang gawin to... Ang sarap.. Mapapalaban n nmn ako nito sa kanin hehe.. Thanks po😊
hahahahaha.... that's great to know po. salamat sa support.
Wow madali lng pala gagawa din ako po..salamat po keep safe
welcome po.
Nagugutom na ako dahil easy at affordable except sa olive oil 😅✌️.masarap sakto panahon Ng tamban Dito.tagao ko na gusto magluto Ng Spanish sardines 🥰
Nako, gagawa na yan... pwede vegetable oil.
@@WanderingKusina Mustard oil po ba pwde?
One of my favorite
oh yeah...
Wow thanks for sharing, gagawa din ako❤
most welcome po and all the best po sa channel nyo.
tnk u s addtl info, kc gustong gusto Ko to, pero Mahal to 1small bottle konti lng laman,
tama po. gawin nyo para maka save kayo. wala po yang preservatives kaya hindi kasing haba ng shelf life ng commercial sardines. pwede nyo pang regalo or negosyo.
Sarap ng sardinas,i enjoy watching your video thanks for sharing❤️
Maraming salamat po.
Thanks for sharing this video great idea how to make Spanish Style Sardines.
Thanks for the tips!
Happy to help!
Thank you for sharing...
Thanks for watching!
Thank you for sharing this sir i apreciated so much godbless u
You are very welcome thank you ddin po keep safe
Nakapag luto na ako ng ganyan pero bangus ginamit kong isda,,spanish style..masarap sya nagustuhan ng family ko..madalas ngang i request na magluto ulit ako.
wow... good to know po.
Try ko po to... Thanks sa recipe 🤗
Thanks for sharing I’m trying it today 👋
How was it?
thank you Po, will definitely try it out.
You're welcome 😊keep safe
Thank you po sir. I can cook for my papa and mama, I'm sure they will like it. Especially Ramadan is coming. I think this is super masarap for my papa and mama.😘
I hope you had it at best and your parents enjoyed.
Try ko to for business. .sana maging ok
Best way you show.....
Thank you.
Whatching from Philadelphia
Pa.USA. mosta mo diha kababayan😊
regards sa mga taga Kabayan nato diha sa Philiadelphia. amping mo kanunay diha sir.
Ang chalap. At simple lang gawin ha. More power daddy
Enjoy
Gumawa na din ako
galing... masarap yan for sure.
GALING hindi nadurog ang sardinas. ..😄😄😄😄
Oo po. Salamat
Ok kawanders, marunong na akong magluto mg sardinas. Pwede ko nang kumpetensyahin and Ligo 😃
Madali lang gayahin Ang tanong masarap Kaya kapag Kami na Ang magluluto😅😂😂 salamat sa pag share very informative po☺️
Lagi pong tandaan yung timing at yung alat naman kasi pwede ma adjust if kulang ng asin. Huwag lang masyadong marami pag nag lagay bago maluto para ma adjust pag naluto na.
Thank you po
Welcome 😊Paki follow nyo rin po yung Facebook namin at TikTok.
Thank you
You're welcome
Kulit ng plastic lods lulu haahah.. dahil dito luluto ako ayiieee thank u lods
Gutom Ako ❤
luto ka na.
I’ll try loved from Australia
thank you. take care po.
Absolutely perfect 👍
thanks sir John.
Gid evs po.. pwede makahingi ng recipe ng spanish sardines?
My 1st time trying to use a pressure cooker ended up burning the fish. The pressure cooker I bought doesnt whistle. It just swooshing. I did cook it for only 10min with swooshing sounds. My mistake was I followed the 1st high heat process to whistle(w/c is only applicable for other type of cooker) :( Glad I just put 4 pcs of fish so it wasnt a waste. I can still eat it though its crispy! 😅 Haha
It was a trial and error. But thanks for sharing your recipe. I have to try again, because I really love Sardines in oil.
That was funny. But the crispy sardines is delicious. It happened to us when we cooked it for the 3rd time and we forgot to reduce the heat.
Ang sarap
Luto ka na po nyan 😃
Thanks sir
AWESOME RECIPE..
try nyo na po. salamat po.
Thanks brother... Look very umami... Love it!
It is with umami. Welcome.
i remember nung nag work pa aq sa pagawaan ng spanish sardines sa zamboanga city na putulan ng ulo at buntot at kaliskis tapos hugasan tapos ibabad sa tubig na may asin.after dryer c tamban prituhin half cook tapos ilagay sa bottle decorate picles carrots sili pula pamenta at ung dahon din buhusan ng kumukulo na olive oil then takpan then itaob ang lagay para alam kung may link tapos ilagay sa malaking presure cooker hnd q lng alam ilang oras kc bata pa ako nun.then pag luto na i label na.
Wow, amazing info. I big mong sabihin , niluluto sa pressure cooker habang nasa bote?
@@WanderingKusina may napanoodn din po ako ganun dati eh..nilalagay na sa garapon tapos sa malaking parang oven or steamer.. sa factory kasi eh.. paglabas sa lutuan, lalagyan na ng label..
@@WanderingKusina eto na ruclips.net/video/qXluRaiM-WU/видео.html
Without that cup of water he added, the pressure cooker method would have only needed 30 minutes. Otherwise, wonderful measurements, ingredients, and explanations. Thank you!!!!
without the water, it will turn out fried crispy po.
I enjoyed eating my dinner, san marino spanish sardines hahahaha
Thanks for sharing this recipe 👍👍👍
hahahahahaha.... try mo na to para may stock ka na at wala pang preservatives.
Paksiw pa rin yan, marami lang mantika.
🧐
Nice cook
Thanks Randy.
I want to learn it so I can produce for sale in the market
Perfect po ito
thank you for this :)
You're welcome 😊
tanx for the vid. paano po pag walang pressure cooker???
Pwede po slow cook lang po. After first kulo on high heat you can continue to heat it up for 1-2 hrs or maybe 3 hrs at the lowest heat. Tapos check nyo if okay na yung buto ng isda.
thank u po. God bless
Pa request po tolingan din po . watching from oman 🇴🇲
oo nga noh... ma try nga ang tulingan. Shout out dyan sa mga taga Oman. Thanks for watching po.
Salamat
Welcome po.
Mukha pong masarap😍😍😍😍😍😍😍😍😍😍😍
Sarap po talaga to
@@WanderingKusina thank u po for sharing. Have a nice day
Add some whole cloves, about 4 to6 pcs per kilo fish,it will give that real spanish sryle flavor
ohhh, thanks for the tip po.
Sir unsaon man pag low flame if ever gamit is instapot? Thanks sir
Na, unsay instapot? Pressure cokker pud na?
Nice
Thanks po
Chef pwede ba mo gamit ug ordinaryongkaldero replacement sa pressure cooker?
sa mantika chef pwede ba mo gamit ug ordinaryong, mantika instead olive oil? Salamat chef and God bless
Pwede. Super slow cook lang gyud at low fire ug vegetable oil gamita.
@@WanderingKusina salamat chef
Hi,pwede din ba mackerel. I try ko
Yes po ✌️
Magbuhat podko ani sir
enjoy po.
Wow yummy sir sarpp pahingi
I guess you meant 500 ml. Of olive oil. You mentioned 1L . I doubt it. That’s too much.
Thanks for this video. Do we eat the garlic from it
You’re welcome and You may eat the garlic.
How long will it last po
Mga 3 weeks na nasa fridge po
@@WanderingKusina salamat po
New subscribers here.. Pwde ni sia sa steamer sir..! Nice kaayu ka mo explain.. God bless
Hello Kitty. Dili sya pwede steamer kay madugmok and ang oil maoy makapaluto ug makapalasa sa iyaha along with the rest of the ingredients.
Pwede po ba gumamit ng isdang makerel o galunggong
pwede kaayo. Please don't forget to follow us sa Facebook, Tiktok, and Instagram. Salamat po.
para hindi madurog pag i sundried muna about half day bago lutuin.
May asin po ba pag binilad po?
@@WanderingKusina opo seaman kasi ako. pagnakahuli kami sa australian nililinis namin at ibabad sa tubig asin ng isang oras tapos hugasan ulit at lagyan ng asin. tapos ibiliad ng half day sa araw wag dobra bago lutuin talaga naman d ma madurog
i was telling my chief cook to make spanish sardines for the crew if we are in clean austalian waters in great barriers reef ports. His preparation is drying the freshly caught herring and as per your procedure then he leave it soaked in sea water for an hour. Then the chief cook dried in the sun for half day.
His method of cooking is not by pressure cooker but in hot plate at low fire. Surprisingly his ingredients are pickled carrots and cucumber besides instead of fresh veggies
@@marcianodioso2710 iba din yung process. Malambot din ba yung nito ng isda sir sa process nya? Gusto Kong I-try yan. Let me know sir para gawin ko rin yang process na yan. Napaka interesting.
@@WanderingKusina opo malambot sya kahit na dry. Na dehydrate lang sya dahil sa sun drying. kaya once niloto mo sa pressure cooker with specific timing hindi sya durog kahit malambot. as per what I saw with my cook mas masarap pa ang lasa nya kisa bibenta sa ating super market. For health reason i reduce mo ang asin to a avoid kidney deseases. Sa super market kasi maalat.
tnx how to jar it?
lagay nyo lang po sa sanitzed jar at i-store sa cold dry place.
0:55 pwede po bang gamitin ang coconut oil sa halip na olive oil?
Good question. D p namin na try baka mag Amoy lana ang ending. But why not. Pero remember, mabilis masunog ang coconut oil. Try mo lang din.
How long it will last in a room temperature
This doesn't have any preservatives. We suggest that you store this in the fridge.
babara yang paminta sa oressure rekief valve
May paminta po at in low heat after first whistle ng pressure cooker
Ask lng po pde po b gamitin ung cooking oil tnxs possagot
Pwede rin po xa pero if gusto nyo ng best result pag
halo nalang po ang cooking oil and olive oil
welcome po keep safe
Recipe pls thank you
In the video itself po.
Bakit ang Asin hindi naka scale while ang oil at water naka scale? Anu yun tag an tag an system sa alat? Just asking para malaman
Aw wala ka ning tan-aw ug tarong sa video kay naka indicate man gud sir.
Hi gusto ko lang na clarify na ang isda ay sardines?
Tama po
Pwde ordinary na kaldiro lang sir?
Pwede po lagyan mo lang ng dahon ng saging sa ilalin ang kaldero mo then cook in low heat
ano isda po ginamit nyo sir
Sardines po ang tawag dito. Pwede po kayo gumamit ng maliliit na Bangus.
Hellow po kailangan ba lagyan ng preservatives?? Para tumagal ang sardinas?
We strongly suggest na huwag po lagyan. This homemade sardines is intended to last maximum 2 weeks.
@@WanderingKusina ahhh buti naman po matagal2x po ang expiry pwide po ma tanong kung bakit tumatagal ng two weeks sa ano pong proccess?
@@sagol2xtv829 nasa video po ang process. Refrigerate nyo din after bottling
Can I omit the bay leaf?
You may but it adds fragrance.
@@WanderingKusina thanks po, I just don’t like the taste of food with Bay leaf and olives. Or maybe I can add only 2 leaves of bay leaf and 2 or 3 pcs olives to this recipe. Thanks again , God bless❤️
Do you rinse the salt from the sardines before cooking?
The salt we added is already part of the seasoning po.
Paano kung wala pressure cooker pwede ba ordinary kaldero
honestly po, hindi pa namin na try. Pwede cguro po kung slow cook. at a very low fire.
Ang himbis lumambotnrin ba yon?❤
yes po... amazing dba?
Please don't forget to follow us on our Facebook Page at TikTok din po. Salamat.
Pwede ba normal pot and cook for longer hours? Wala kasi pressure cooker eh
pwede cguro po. in low fire lang cguro after first kulo tapos several hours.
Kung ordinary cooking oil Po Ang gamiten pwede Po ba
we recommend vegetable oil po kasi mas lighter.
Ok sna bos...kaso lng mas mahal pa yung 1 liter n olive oil and ingredients sa isda...😊
Pwede po yung coconut oil or vegetable oil.
@@WanderingKusina oo nga bos..vegetable oil ms mura...gagawin ko to..tnx!
Hello sir,wala Kasi akong pressure cooker,pwd ko ba cyang lutuin sa rice cooker?
Hindi pa namin na try. Pwede sa regular na kaldero po.
I am a chef and I can explain everything for you with any cuisine.
This is basically a confit of fish in any oil that doesn't become solid in the fridge and cooked for as long as it takes to lose enough water to the texture you like. Rest is any seasoning and flavors you like to add. Avoid using things that will get really mushy and muddy the oil.
Thanks for the tips chef! What else usually makes it muddy.?
Hi.i.Love
Papaano po kung walang pressure cooker?
Try nyo po in a lowest level ng apoy for 4 hours. But we can’t guarantee.
Pano po pag walang pressure cooker ok lang po ba
slow cook lang po
@@WanderingKusina salamat po
What if normal ra na pot gamiton pila man ka minuto?
wala pa mi kasulay ug normal nga pot. kay this actually requires a pressure cooker. kay logically, pag normal nga pot, dali ma evaporate ang oil nya dili pa mahumok ang isda. ma prito ra sa mantika.
Bitaw sir, gi try nako ganiha na sunug sad ang carrots.😂
Hala sir nag whistle na sya after 10 mins...kaya nireduce ko na ang flame hanggang umabot sa 1.5 hr
kumusta man ang result?
napapanis ba agad yan kawander??o
pwede sya ipreserved kahit di ilagay sa ref kawander??
Hindi naman agad sir. Dahil wala tong preservatives, mas shorter yung shelf life nya compared to commercial ones. Basta I-ref lang at so far sa amin, max 2 weeks.
@@WanderingKusina maraming salamat sa info mo kawander
@@axel_tv_ph Walang ano man po. Masaya po kaming nakatulong.
Pahelp po. Nasunog po yung sample ko. Is it because of
1. heat ?
2. Nagcaramelise yung dinagdag kong soy sauce at sugar?
3. Too little water?
Nireduce ko naman yung heat to medium after first whistle. Other than that, yung texture at flavour ng fish is great dahil super soft pati bones edible na
sorry to hear that po. baka yung apoy is sobrang lakas. medium to high lang po dapat. tapos i-lessen mo yung boiling time. tapos yung water baka naunang mag evaporate dahil sa lakas ng apoy, baka need ng additional water.
Hindi ba pwede ang coconut oil?
We havn't tried yet po. But you may try with Coconut Milk. Sounds interesting.
Pwede po ba lutuin sa caserola o kaldero kung walang pressure cooker? ilang hours po kung sa caserola?
Pwede po kaso medyo matagal ang pag luto pero mas masarap xa if sa kaldero tapos in verry low heat cooking
Pwede po ba yan sa regular caldero lang, at sa uling isalang.. Wala po kse akong pressure cooker.
pwede po sa kaldero at perfect ang uling na gamitin make sure lang na di masusunog sa ilalim ng caldero
Why dont they fry since they are getting cooked in oil? 🤔
that's just the process.