Sardinas at Sotanghon, Canned Sardine Soup with Sotanghon

Sardinas at Sotanghon, Canned Sardine Soup with Sotanghon
Sardinas at Sotanghon, Canned Sardine Soup with Sotanghon. A lot of Pinoy love canned sardines it’s a comfort food to most including myself, not unless perhaps you belong to the upper class who have never tasted canned sardine and the only sardine you know are those imported sardines in olive oil that come in fancy bottles. Hey I made some bottled sardine check the post here. Back to the subject, while I was browsing the web I stumbled upon a site (click here) where no other than Charice Pempengco is pictured eating sardinas, and there was also a video (click here) of her that mentioned her love of sardinas with suka and toyo (vinegar and soy sauce), that made me crave for canned sardine. This morning I made my self a canned sardine soup with sotanghon. This is not new it’s a comfort food in the household we regularly have the dish in the mornings or whenever the time is bad I mean when the budget get tight. There is no special cooking method every novice can cooked it, you might have been cooking it all the time and would like to share it to us. Love to hear any reactions from our readers.

Ingredients:
Ligo Canned Sardines

2 small can canned sardines in tomato sauce
100 grams of vermicelli noddles, soaked, drained
3-4 clove of garlic, chopped
1 small size onion, chopped
1 small size tomato, chopped
1/4 small size cabbage, shredded
1-2 pieces chopped chili (optional)
3-4 stalks spring onion, chopped
salt and pepper to taste
cooking oil

Cooking procedure:

In a small sauce pan heat some cooking oil until it start to smoke stir in the garlic and stir cook until golden brown add in the onion and tomato and continue to sauté for 1 to 2 minutes, add in the sardines including sauce, 3 to 4 cups of water and chili, bring to a boil and simmer for 1 to 2 minutes. season with salt and pepper to taste. Add in the cabbage and continue to simmer for another 1 to 2 minutes. Add in the soaked sotanghon and cook for another 1 to 2 minutes then garnish with chopped spring onion. Served with piping hot rice.

See other Canned Fish recipes; 

Pink Salmon Sotanghon Noodle Soup 

Comments

  1. Vanjo MeranoNovember 28, 2010 at 6:35 AM

    Kuya Ut-man,

    Kamusta na? Bumisita lang po to say hello.

    By the way, this looks delicious and simple. Subukan ko ito minsan.

    ReplyDelete
  2. AnonymousNovember 28, 2010 at 2:37 PM

    When I eat this, it makes me miss Pinas and my mother...

    ReplyDelete
  3. ut-manNovember 29, 2010 at 4:08 PM

    Hi Vanjo, Nice of you to drop by, thanks

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more