Wednesday, 7 October 2015

Ginisang Sardinas at Upo

Three years back, when we were still living in Singapore, I posted a similar recipe entitled Sauteed Sardines with Bottle Gourd.  It is very similar that you can accuse me of copying and pasting my own post (evil grin).  That's what actually what I did, I copied the recipe and posted it here, to save me from typing (wahahahaha, evil laugh).  The only difference of these two canned sardines and upo (bottle gourd) recipes are the seasonings I used and the presentation. 

This is actually one of my and the Husband's favorite go-to simple dishes when we don't want to or cannot  think of any other dish to eat and cook.  That is the order of how we think of food.  We think of what we want to eat first then I or the Husband cooks it (evil grin once more). How I wish (and pray hard for it) that we have kids or even one kid, so that I am obligated to exert more effort in the kitchen all the time. Oh, well, God is good.  He'll grant us in the perfect time (smiling with halo on my head)

Ginisang Sardinas at upo or sauteed canned sardines with bottle gourd, You cannot go wrong with this dish specially when you make it extra hot and spicy.  Some if not most Filipino households do cook  or are familiar of this same dish, and I am sure of that. How do you cook sardinas and upo?  Share your recipe in the comment box please (smile)

( )


Canned Sardines (Ligo or 555 brand ) - 2 small cans
Bottle Gourd (upo), sliced into small cubes - 1 medium size
Garlic, coarsely chopped - 5  cloves
Onion, diced - 1 medium

Chili flakes - as desired
Vegetable oil - 2 tsp

Patis (Fish Sauce) - 2 tbsp
Low Sodium Salt- to taste

Black Pepper, cracked - as desired
Water - 2 to 4 cups depending on how soupy you want your dish to be

Cooking Procedure:
1. Heat oil in a saucepan and sauté the garlic and chili flakes until aromatic.  Add in the onions and black pepper and stir for a few seconds.
2. Throw in the upo  and stir fry for a minute.
3.  Add in the sardines from the cans.  You can either mash the fishes or just leave them as is. 
3. Pour water and season with patis.  Bring to a boil.  Cook the bottle gourd until its soft.  Adjust taste by adding low sodium salt to taste

© myFresha-licious (07October2015) 

myFresha-licious on Facebook

myFresha-licious on Pinterest

- All photos, texts, and anything published in this site is owned by the Authors of, unless otherwise mentioned. ALL RIGHTS RESERVED.  NO COPYING, NO REPRODUCTION OF ANY KIND IS ALLOWED WITHOUT PRIOR WRITTEN PERMISSION FROM THE AUTHOR/s.

No comments:

Post a Comment