Sinigang na Sardinas, Mackerel Canned Sardines

Sinigang na Sardinas, Mackerel Canned Sardines
Sinigang na Sardinas, Mackerel Canned Sardines is not an unusual dish to us OFW’s. I had this dish on several times, it is cheap it can go long way, defending on how much broth you used, it is as good as a fresh fish sinigang. Every time we visit a Pinoy Food or Asian Food Store we make it a point that canned sardines are included in our shopping list. Canned sardines in the cupboard are best alternative food when we forget or have no time to go on the supermarket, or when time are mean or we are just frugal on our selves so that we can generously send goodies or financial support to our families back home.

Sinigang na Sardinas

To cook our Sinigang na Sardinas we just used whatever available siningang vegetables, on this recipe we used okra, eggplant and some spinach. Cooking is basically the same with our usual sinigang dishes. Except perhaps that the canned sardines are added on the final stages of cooking, this is to prevent the fish from disintegration.

Here is the recipe of our Sinigang na Sardinas, Mackerel Canned Sardines.

Ingredients:

1 big can canned mackerel, broth keep aside
1 small size onion, peeled, quartered
1 medium size tomato, quartered
2 pieces medium size long eggplant, trimmed, sliced diagonally
4-6 pieces okra, trimmed, cut diagonally in two
1 small bunch baby spinach
1-2 pieces long green chili
1/2-1 tbsp. sinigang mix
salt

Cooking procedure:

Sinigang na Sardinas, Mackerel Canned Sardines - Cooking Procedure

In a medium size sauce pan boil 1 liter of water. Add in the onion and tomato, simmer at low to medium heat for 3 to 5 minutes or until the tomatoes start to disintegrate. Add in the okra, the eggplant, green long chili and the broth from the canned mackerel, continue to simmer for 3 to 5 minutes or until the vegetables are just cooked. Season with salt to taste, then add in the sinigang mix at small quantities at a time until the correct sourness is achieved. Now add in the canned mackerel continue to cook for 2 to 3 minutes. Lastly add in the spinach and cook for another half minute. Serve hot with a lot of rice.

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