Hope to prepare this one sometime soon.
From the kitchen of Pat Sulleza: (based on her comment to my blog about food…)
*Gurayan sandwich filling and rice topping
1 kilo of anchovy (white variety, and small ones are preferred)
1 cup chopped kamyas (if not available, use young crushed tamarind, calamansi and vinegar, or the sour variety of green mango)
½ cup vinegar
thumb-sized ginger, crushed
salt to taste
Optional: chili, bell pepper, and laurel leaves
Wash the anchovy thoroughly to reduce the fishy smell.
Cook in vinegar, kamyas, ginger and salt. Allow to boil for 15 to 20 minutes to eliminate some of the liquid. Add estimated amount of pork oil. Reduce fire and simmer for 5 minutes more. Allow ample amount of sauce to remain.
Best cooked in native earthen pot (palayok); if using ordinary stainless or steel cooking pot, line the bottom with fresh banana leaves, if available.
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