I’ve been busy playing around with my new gallery that I’m not done yet on checking out LP15‘s recipes about recycled food. (Oh please do check it out when you have time; will upload more Beijing photos.)
I’ve been thinking about cooking Spanish-style sardines but ended up making my own experiment. I didn’t have pickles and carrots at that time and chili isn’t always a good idea with my boy, so I concocted a recipe with ginger and pork fat. The ginger gives it a kick but may be omitted if undesired; chili I think is still the best. The addition of pork fat and the procedure itself are inspired by sinaing na tulingan. Served it with steamed spinach.