Skip to main content

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

Ingredients
  • 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 

Comments

Popular posts from this blog

Cassava Cake

Cassava cake is among the most popular Pinoy native delicacies. In Iloilo, one can find it in the stalls insides malls and groceries in ready to go boxes or in bite size pieces ready to satisfy one's cravings. But it is also easy to prepare as the ingredients can be mostly found in the wet market or even grocery stores. Here's a simple cassava cake recipe:

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube

Rice Puto with Gata

Puto is among the most popular Filipino native delicacies . On it's own, it's one delicious snack but also eaten with dinuguan or in Iloilo, with a bowl of hot batchoy .  It comes in many forms and in many variants, the simplest of which is just plain and simple rice puto.  Here's a very simple recipe for Rice Puto with Gata