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Ginisang Sardinas with Malunggay and Okra

A comfort food, perhaps? One of the simplest breakfast (all around) staple is sauteed canned sardines. It can be as simple as just plain ginisang sardinas or you can add vegetables and tweak the recipe as I always do so that even though its just canned sardines it can taste different every time. Extra rice, please!
Here's a simple yet special recipe for Ginisang Sardinas with Okra and Malunggay

  • 1 big can Sardines in Tomato Sauce, Hot - optional
  • 5 cloves garlic
  • 1 medium onion
  • 3-4 pcs tomatoes, chopped
  • 1 small pouch tomato sauce
  • 3-4 pcs calamansi or tamarind powder mix 
  • 1 cup of malunggay leaves (kangkong, kamote tops or pechay can substitute)
  • 7-8 pcs okra, halved
  • Chilies, optional
  • Oil
How to cook Ginisang Sardinas with Okra and Malunggay
  1. Pour out canned sardines in a bowl. Separate the fish from the sauce. Using a fork, removed scales of the fish. Set aside
  2. In a pan, saute onions, garlic and tomatoes.
  3. Pour in the sardine sauce and tomato sauce. Add okra and bring to a boil.
  4. Add souring ingredients and adjust to desired taste. You can use sugar to balance the taste.
  5. Simmer until okra is tender.
  6. Finally add the fish and malunggay leaves and cook for another 2-3 minutes.
  7. Remove from heat and serve. You can also drizzle sesame oil
There are some many ways of cooking this simple dish and it all depends on what's inside the fridge coupled with imagination and creativity. Namit gid!
Pechay adds visual, taste and texture dimension to ginisang sardinas 

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