Skip to main content

VICTORIAS FOODS RECIPE : Misua Sardine with Bokchoy and Patola

Miswa and sardines are a classic combo. Most Filipinos have grown up with this comfort food which until now is part of their childhood gastronomic memories.

But it is mostly "sardines in tomato sauce" that forms part of these taste memories.  So how about a little tweak to this comfort food recipe a bit and making it more relevant to the taste of the new generation...


Victorias Foods Corporation is partnering with Chef Tope Arañador, a young and contemporary Ilonggo chef/owner of PUNOT Restaurant.


With this partnership, VFC and Chef Tope has created 15 recipes using Victorias Foods signature products - Spanish Style Bangus and Sardines in Soya Oil.


And just in time for the Lenten celebrations, here's the another recipe created by Chef Tope using Victorias Hot Sardines in Soya Oil

Ingredients

3 cans Victorias Hot Sardines in Soya Oil, drained
6 cloves garlic
1 red onion, small
5-6 pcs bokchoy leaves
1 pc patola, peeled and sliced
1 tbsp fish sauce
150g misua noodles
1 tsp black pepper, freshly ground
1 tsp salt
4 cups water
1 tbsp chopped spring onions for garnish
1 tbsp fried garlic for garnish

Procedure

1. In a soup pot, add oil then sauté garlic and onions.
2. Add the drained Victorias Hot Sardines and then cook for a couple of minutes.
3. Pour the water and add the patola. Bring to a boil then simmer in low heat for 5 minutes.
4. Add the bokchoy leaves and misua and continue to simmer for two minutes.
5. Season with fish sauce and freshly ground black pepper.
6. Garnish with green onion leaves and fried garlic before serving.

The use of non-tomato based sardines for a misua soup is something new and really brings this classic Pinoy comfort food to the next level. Try it!

Victorias Foods products (Hot Sardines and Hot Bangus on Soya Oil) are Available in these supermarkets in Metro Manila, Luzon and Panay as well in various states in the US.


Victorias Foods Corporation (VFC) is a company primarily engaged in the businesses of canned fish and meat processing. READ MORE

And to maintain freshness, VFC continues to source its meat and fish only from the province of Negros. 

The company introduced its first commercial production of Victorias’ brand Spanish Style Hot Sardines and Hot Bangus in the late ‘70s. 

Victorias Foods Recipe Collection

Comments

Mike said…
Thanks for sharing this delicious recipe.
Smoked Lamb Chops
October 25, 2021 at 1:50 AM

Post a Comment

Popular posts from this blog

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...
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...