How to Make Tasty Dry fish & Snail Sauce (local sauce)

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Dry fish & Snail Sauce (local sauce)

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Consider the stairs. Instead of picking the elevator, ascend the stairs to your floor. While this will be tough to do if you live on or if your job is on a extremely high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is entirely do-able. Even if your office or home is on one of the top floors, you can choose to get off of the elevator early and take the stairs the rest of the way. So many people pick the elevator over clambering even a single flight of stairs. Even if you only have just one flight to climb, climbing down and up it during the day is a great way to get additional exercise.

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We hope you got insight from reading it, now let’s go back to dry fish & snail sauce (local sauce) recipe. To cook dry fish & snail sauce (local sauce) you need 9 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Dry fish & Snail Sauce (local sauce):

  1. Provide 6 of fresh tomatoes diced.
  2. Provide 2 of habanero pepper diced.
  3. Prepare 1 of onion diced.
  4. Use 1 of dry fish.
  5. Prepare 10 of medium oven dried snail.
  6. Provide to taste of Salt.
  7. Prepare 3 tbsp of palm oil.
  8. Get 4 tbsp of canola oil.
  9. Take 2 of knorr cube.

Instructions to make Dry fish & Snail Sauce (local sauce):

  1. Wash dry fish in hot water and shred set aside, soak snail in hot water and drain afterwards then set aside.
  2. Heat up pot and once it’s hot, add canola oil, then add palm oil, once it’s hot, add onion and stir.
  3. Stir in tomatoes and pepper after a minute and allow it fry for another 4 to 6 minutes before add knorr cube and salt.
  4. Add the snail and dry fish stir and taste to adjust seasoning; then place on low heat so the sauce juice and the dry fish and snail can cook slowly together.
  5. After 4minutes, turn off heat and serve with white rice.

Flounder and cod are excellent choices for salting, drying and fish jerky as are bass, crappie, halibut, pike, snapper and tuna. If you're starting with a whole fish, remove the head and tail and clean out the internal organs. Leave the skin on or remove it according to your personal taste. By brining the fish you remove the blood from the meat. Another traditional method to dry fish involves dry-salting, which is exactly what it sounds like.

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