Sardinas at Pechay

Sardinas at Pechay. Pinoy canned sardines in tomato sauce can not be compared with other canned sardines produced by other countries, there is the distinct sweetish Pinoy taste on the thick tomato sauce of our canned sardines. Canned sardines in tomato sauce can be eaten straight from the can. How ever there are countless ways on how we cook it, from the basic Pinoy ginisa, with egg, with vegetables, tortang sardinas… and the list go on. My favorite is ginisa with pechay and here is how I cooked it.

Ingredients:

1 bundle pechay, cut crosswise into thin strips
2 cans small Ligo red label sardines
1/2 head garlic, crushed, chopped
1 medium size onion, chopped
1 medium size tomato, chopped
salt
cooking oil

Cooking procedure:

Wash and drain pechay, cut crosswise into thin strips, separate the stalks from the green leafy part. In a skillet, sauté garlic, onion and tomato. Add 1 cup of water let boil and simmer for a minute, season with salt to taste. Add pechay stalks first and cook for a minute, add in sardines and continue to cook for another 1 to 2 minutes. Add rest of the green leafy part of pechay simmer for another 3 to 5 minutes or until vegetables are cooked. Serve hot.

See other Canned Fish recipes; 

Pink Salmon Sotanghon Noodle Soup 

Salmon with Sotanghon Noodle Soup
Ginisang Delatang Salmon 
Sinigang na Sardinas, Mackerel Canned Sardines 
Ginisang Sotanghon with Sardinas 
Patola at Sardinas with Misua 
Sardinas at Misua, Canned Sardines with Misua Noodles 
Sardinas, Upo at Sotanghon 
Sardinas at Spinach 
Sardine in Tomato Sauce Omelet 
Sardinas at Sayote 
Ginisang Sardinas, Canned Sardines Sautéed in Onion and Tomato 
Sardinas at Sotanghon, Canned Sardine Soup with Sotanghon 
Tortang Sardinas, Sardine Omelet 
Spaghetti with Fried Sardines in Hot and Spicy Sauce