Lo primero que hice fue poner a ablandar las papás una olla con agua, las papas no deben quedar ni muy blandas ni muy duras

Mientras las papas se ablandaban tomé los tres plátanos los pelé y corté en cuadros pequeños, luego puse a calentar el sartén con aceite y freí los plátanos.

El siguiente paso fue cortar los aliños el ajo porro, el cebollín, la cebolla y los ají dulces para ello conté con la ayuda de mí de mi hijo mayor mientras el cortaba el ajoporro y el cebollin yo cortaba los ajiaes y las cebollas,fue de gran ayuda mi niño.
Esto lo hago para que no le pase como a mi que cuando joven que no aprendi a cocinar con mi mamá.

Una vez que los aliños estuvieron finamente picados los coloqué en el caldero y agregu aceite anotado para proporcionarle color y para sofreír los aliños

Mientras los aliños se sofreían tocó el turno de abrir las cinco latas de sardina pero mi abrelatas no me colaboró parece que está pidiendo cambio ya tiene 23 años conmigo, así que tuve que abrir las cinco latas con la ayuda del cuchillo, luego le saqué los huesitos a la sardina, la trituré con el tenedor y la agregué en los aliños que se estaban friendo en el caldero.

Luego tomé la cabeza de ajo la trituré y la coloqué en la preparación,en este momento aproveche de también coloqué los dos cubitos

Cuando los aliños estuvieron bien sofritos comencé a agregar los ingredientes que tenía reservados las papas,los plátanos, las alcaparra, las aceitunas,comino y sal al gusto.

Dejar cocinar unos minutos y cuando el guiso este seco retiremos de fuego, luego lo puse a enfriar con un ventilador para que al momneto de agregar las claras de huevo estas no se bajen por lo caliente de nuestro guiso

Colocó un poquito de aceite a la tortera y harina de trigo para que no se pegue nuestro Cuajado

Separamos las claras de huevo de las yemas, colocamos la clara en un bol, batimos y cuando tengamos la consistencia deseada comenzamos a colocar una a una las yema del huevo, en esta parte se agrega un poquito de sal a las claras batidas, después de esto se coloca la mezcla en la tortera. Se calienta el horno con tiempo para que cuando o introduzcamos la mezcla ya esté bien caliente. Se cocina por 45 minutos o más, claro que esto va dependiendo de tu horno, mi horno es lento para realizar mis preparaciones

Con esta preparación me salieron dos cuajados, uno grande y uno mini bien pequeño

RESULTADO FINAL DE MI PREPARACION

Cuajado grande

Cuajado mini

En mi casa acompañamos esta delicia con arroz blanco y ensalada de papa, zanahoria y remolacha y por supuesto que a la ensalada no le podía faltar el toque de mayonesa.
Les invito a realizar este rico plantillo de Cuajado de sardina en lata para disfrutar en familia estoy segura que les va gustar.

Las fotos son de mi autoría y fueron tomadas con mi celular Xiaomi Redmi 7A
Edite las fotos con PowerPoint
Separadores @brume7
Traducido con www.DeepL.com/Translator (versión gratuita)

Saludos y hasta la proxima

Good afternoon friends of #Hivefood, Holy Week is a time for reflection and family sharing these days believers are with our faith in God intact. It is a week where traditionally in Venezuela the main dish is the popular CUAJADO, either fresh fish, dried fish, dried baba or canned sardines like the one I bring you this time.

I have been able to observe several cuajado recipes, but they all vary in relation to the preparation and this will depend on the state to which the person belongs, because of this the ingredients vary a little, for example, I live in Anaco I have lived here for 23 years and the cuajado is prepared in layers with plantain, potato and eggs. In my town, I am from San Juan de Los Morros, Guárico state, we use to prepare the cuajado adding olives, capers and cumin grains, these three ingredients are very important in my opinion. But when I lived at my mother's house I was not interested in cooking, I was only interested in eating, so I did not learn how to prepare it hahaha.

What I did not learn with my beloved mother I had to learn far away from her and my town with a colleague who I appreciate very much for her wisdom, she is from Toco Guarico state and we work together here in Anaco in a school, my respects to her.

This is the second time that I make a cuajado by myself since every year in the school we make the cuajado for the children, but the one who is in charge of this preparation is the teacher Yaditza, since she has a long history of making this dish. Year after year she and several teachers come to my house to prepare the cuajado and then we serve it to the children at school.

So today I bring you this humble recipe prepared with love, I invite you to join me to show you the step by step of this cuajado made with canned sardines, a real treat. I love the taste of canned sardine curd more than the curd made with fresh fish. Do NOT ask me why as I do not know, I just know that I like canned sardine curd "between tastes and flavors have not written the authors."

Ingredients

100 grams of olives
100 grams of capers
3 branches of ajoporro
1 large head of garlic
half a kilo of sweet chili
half a liter of oil
5 sprigs of chives
5 canned sardines
cumin grains
15 eggs
3 plantains
4 onions
2 cubes
6 potatoes
onoto
salt

PREPARATION

The first thing I did was to soften the potatoes in a pot with water, the potatoes should not be too soft or too hard.

While the potatoes were softening I took the three plantains, peeled them and cut them into small squares, then I heated the frying pan with oil and fried the plantains.

The next step was to cut the seasonings, the garlic, the chives, the onion and the sweet peppers, for this I counted with the help of my oldest son while he cut the garlic and the chives, I cut the peppers and the onions, my son was a great help.
I do this so that it doesn't happen to him like it did to me when I was young that I didn't learn to cook with my mother.

Once the seasonings were finely chopped I placed them in the pot and added the noted oil to provide color and to sauté the seasonings.

While the seasonings were frying it was my turn to open the five cans of sardines but my can opener did not help me, it seems that it is asking for a change, it has been with me for 23 years, so I had to open the five cans with the help of the knife, then I took the bones out of the sardines, crushed them with the fork and added them to the seasonings that were frying in the cauldron.

Then I took the head of garlic, crushed it and put it in the preparation, at this moment I also took advantage of the opportunity to add the garlic to the sauce.

When the seasonings were well sautéed I began to add the ingredients I had reserved, the potatoes, plantains, capers, olives, cumin and salt to taste.

Let it cook for a few minutes and when the stew is dry remove it from the heat, then I put it to cool with a fan so that when I add the egg whites they do not drop because of the heat of our stew.

I put a little bit of oil in the pan and wheat flour so that our Cuajado does not stick.

Separate the egg whites from the yolks, place the egg whites in a bowl, beat and when we have the desired consistency we begin to place one by one the egg yolks, in this part we add a little bit of salt to the beaten egg whites, after this we place the mixture in the tortera. The oven is heated with time so that when we introduce the mixture it is already very hot. Cook for 45 minutes or more, of course this will depend on your oven, my oven is slow to make my preparations.

With this preparation I got two curds, one large and one mini very small.

FINAL RESULT OF MY PREPARATION

Large curd

Mini curd

In my house we accompany this delicacy with white rice and potato, carrot and beet salad and of course the salad could not miss the touch of mayonnaise.
I invite you to make this delicious plantillo of canned sardine curd to enjoy with your family, I'm sure you will like it.

The photos are my own and were taken with my Xiaomi Redmi 7A cell phone
I edited the photos with PowerPoint
Separators @brume7_
Translated with www.DeepL.com/Translator (free version)

Greetings and see you next time