Sardinas-sarap recipes from ‘Good News’
Beyond their accessibility and convenience, sardines are also surprisingly healthy. They are rich in calcium, potassium, and Omega 3 fatty acids, which are good for the heart.
“Good News” demonstrates how to make your own sardines, and how to incorporate these into various recipes.
Salt and pepper
In a bowl, mix the pickles, the thinly-sliced carrots, oil, tomato sauce, soy sauce, and laurel leaves. Mix and add the pepper and salt.
In a pan, line up the fish and pour the sauce over them. Make sure that the fish are thoroughly submerged in the sauce. Cover and cook over low fire for an hour.
Laing na sardinas
2 cans of Spanish sardines, the sauce separated
Gabi (Taro) leaves
Salt and pepper
Heat oil in a pan and sauté the ginger and onions. Add the garlic last. Add salt and pepper to taste. Pour in the coconut milk and the gabi leaves. Incorporate the sardines sauce and the fish last. Put the fish on top to keep them from crumbling. Cover and cook for an hour.
Siningang na sardinas sa miso
Fish sauce (patis)
Sinigang vegetables (sitaw, labanos, talong, kamatis, mustasa)
Saute ginger and onion in oil. Add a tablespoon of fish sauce and a cup of miso. Pour in a bowl of water and add the vegetables one by one, starting with the harder vegetables – sitaw, labanos and talong.
Pour in three tablespoons of the sardines sauce. Boil for three minutes then add the sinigang mix to achieve that sour sinigang taste. You can also use other traditional souring agents like tamarind or kamias. Add the sardines last and boil for four minutes.
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