Assemble these utensils:
kitchen scale
liquid measuring cup
set of measuring spoons
skillet or frying pan
meat grinder
2-quart utility bowl
tablespoon
pressure canner
steamer or large saucepan with rack
thermometer
timer
2 No. 2 cans
Assemble these supplies:
1 kilo fish meat (talakitok, lapu-lapu
or apahap will do)
1/2 cup milk
1/2 cup fish broth (made by simmering
the fish bones in a little water for 1 hour)
3 tablespoons flour
1 tablespoon patis
nutmeg to taste
pepper to taste
ginger to taste
hot oil for frying tomato sauce, optional
Helpful Hint:
For salmon style, follow the above directions but replace the oil and tomato sauce with equal amounts of hot water.
Steps in preparation:
1. Put the meat through a 1/8" hole meat grinder. Use all the meat that can be scraped from the bone.
2. Mix together the following ingredients until smooth- milk, fish broth, flour, patis, nutmeg, pepper, ginger and tomato sauce.
3. Mix in the ground fish.
4. Make the paste into balls about 1 inch thick.
5. Fry the balls in hot oil at 375°F for 30 seconds to 1 minute or until a light brown in color.
6. Fill balls into 2 cans with hot fish broth or a light tomato sauce.
7. Exhaust at 180°F for 10 minutes.
8. Process for 90 minutes at 240°F.
9. Store and cool.
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