3 - 4 servings
How to cook Filipino Ginisang Sardinas
- 2 (5.5 ounces) cans sardines in tomato sauce (Ligo brand if available)
- 1 bunch baguio petsay (green bok choy)
- 1 small onion, sliced crosswise
- 1 small tomato, diced
- 3 cloves garlic, peeled and smashed
- 3 tablespoons soy sauce (Silver-Swan brand if available)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon MSG or vetsin (optional)
- 2 tablespoons corn oil
- 1 cup water
Preparation Baguio Petsay (Green Bok Choy):
- Start by preparing the bok choy by removing all the stalks and rinsing them thoroughly.
- Next cut off about two inches from the bottom to remove the tough part and then separate the leafy part by cutting the stalk off from the leafy part (see pictures).
- Slice them separately.
- Chop the stalk part first and then proceed to the leafy part, but do not mix them together.
- The stalk does require a longer time than the leafy part to cook therefore you should cook the stalks first and then add the leafy part later.
- That’s why I said you shouldn't mix them at this point.
The cooking process:
- In a large saute pan, heat oil. Next saute garlic until golden brown, add the tomatoes and onions, and let it cook until onions hit the shiny stage.
- Then add the bok choy stalks and let them cook for 2 minutes.
- Now add the bok choy leafy part along with the sardines, soy sauce, water, msg, and black pepper.
- Cover and let it cook for 3 minutes or until the bok choy is tender.
- Adjust taste by adding salt and pepper if needed.
- Serve the Filipino Ginisang Sardinas hot over steamed white rice.
The Filipino Ginisang Sardinas recipe very easy to prepare and so good!
This recipe for Filipino Ginisang Sardinas serves/makes: 3 - 4 servings
The Filipino Ginisang Sardinas recipe and the pictures are adopted from The Philippine Cook Book.
Main Ingredient: Sardines
Preparation Method: Poached/Simmered