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

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