1 | Lumpiang Sardinas (Spring roll Sardines)
INGREDIENTS
- 2 cans of tomato-based sardines
- 1 onion, minced (medium)
- 3 cloves garlic, minced
- 1 small carrot, minced
- 2 tablespoons onion leek or parsley
- salt & pepper to taste
- 1 large egg
- 2 tablespoons all-purpose flour
- 1/2 cup malunggay leaves (optional)
- lumpia wrappers (small)
- Oil for frying
- 1 tablespoon of calamansi juice (for the dipping sauce)
WATCH step-by-step video here:
PREPARATION: LUMPIA
- First, separate the sardines from the sauce. Save the tomato sauce for later;
- Mash the sardines, before adding the minced carrots, onion, and 3 cloves of garlic;
- Also, add the 2 tablespoons of onion leeks or parsley or malunggay (optional), 2 tablespoons of all-purpose flour, and the egg;
- Mix well until evenly distributed
- Season the mixture with salt and pepper;
- Once the mixing is done, grab your lumpia wrappers. Don’t have any wrapper available? Check out these videos to learn how to make homemade wrappers: With or without rolling pin;
- Put a tablespoon of mixture on top of the wrapper. Roll and seal it with water;
- Once done with the wrapping, you can now start deep-frying the lumpia until golden brown.
PREPARATION: DIPPING SAUCE
Strain the tomato sauce to separate any excess sardines; Put in a pan, together with 1/3 cup of water and 1 tablespoon of calamansi juice; Stir, then add salt and pepper to taste; Add slurry (1 teaspoon cornstarch dissolved in 3 teaspoon water) to thicken the sauce; Stir and let it boil before serving.2 | Sisig Sardines
INGREDIENTS
- 1 can of sardines
- 1 onion, minced
- 1 tablespoon of soy sauce and ground black pepper for taste
- 1 cup of Chicharron (optional)
- 1 Green chili pepper, chopped
- 1 egg, beaten
- Cooking Oil
WATCH step-by-step video down below:
PREPARATION
- Strain the tomato sauce and remove bones from sardines before mashing;
- Heat oil in a pan, then add the minced onions, mashed sardines, 1 tablespoon of soy sauce, chicharron, chopped green chili peppers, black pepper, and the beaten egg.
- Sauté until cooked.
3 | Sweet and Source Fish Ball Sardines
INGREDIENTS
- 2 cans of sardines
- 1 cup Petchay, chopped (Chinese white cabbage)
- 2 teaspoon Knorr Liquid seasoning
- 3/4 cup breadcrumbs
- 2 teaspoon green onions, chopped
- 2 1/2 teaspoon sugar
- 5 teaspoon white vinegar
- 1 1/2 teaspoons cornstarch
- 2 cups cooking oil
- 3 tablespoons water
- 2 Eggs
PREPARATION: FISH BALL
- Separate sardines from the tomato sauce. Keep the sauce for later use;
- Mash the sardines, then add the chopped petchay or (malunggay), egg, and green onions;
- Mix well before adding the liquid seasoning;
- Add breadcrumbs to absorb excess liquid in the mixture;
- Mix until the ingredients are distributed evenly.
- Before frying, make sure to roll the mixture first into ball-shapes. Then dip it into a bowl of 1 beaten egg and into a small bowl of breadcrumbs. Once done, start deep-frying the balled-sardines mixture until golden brown.
WATCH step-by-step video down below:
PREPARATION: SWEET & SOUR SAUCE
- First, make slurry by mixing water and cornstarch;
- Heat a pan then add the tomato sauce from the sardines, vinegar, and sugar;
- Initially stir the mixture before adding the slurry;
- Stir sauce until the stickiness becomes consistent.
4 | Fishball Sardines
INGREDIENTS
- 1 can of sardines
- 1 medium-sized onion, minced
- 3 cloves garlic, minced
- 2 tablespoons of spring onion
- 1 1/2 cup all-purpose flour
- 1/2 tablespoons baking powder
- 1/2 cup water
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- Oil for frying
WATCH step-by-step video below:
PREPARATIONS
- Separate sardines from the sauce then remove bones before mashing;
- Add the minced onions, garlic, mashed sardines, and 2 tablespoons of spring onion;
- Mix it well before adding the all-purpose flour and baking powder;
- Add water in interval small amounts, before adding salt and pepper for taste;
- Mix well until consistency is apparent;
- Next, form ball-shapes using two spoons;
- Deep-fry in a medium heat pan until golden brown;
- Use a strainer to remove excess oil or use skewer.
5 | Tortang Sardinas (Sardines Omelette)
INGREDIENTS
- 2 cans sardines
- 1 onion, minced
- 2 cloves garlic, minced
- 1/3 carrots, chopped
- 3 eggs, beaten
- 1 spring onion, chopped
- 2 tablespoons of all-purpose flour (optional)
- Salt and pepper for taste
- Oil for frying
WATCH step-by-step video below:
PREPARATION
- Separate the sauce and place the sardines in a bowl;
- Mash the sardines into pieces before setting aside;
- Heat oil in a pan and saute minced onion, garlic, and carrots for 2-3 minutes;
- Then, add mashed sardines before mixing it again for a minute;
- Set aside the mixture and let it cool.
- Meanwhile, crack 3 eggs and beat them in a bowl;
- Add sardines mixture along with the spring onions, 2 tablespoons of all-purpose flour (optional) and the seasoning, salt & pepper;
- Heat oil once again in a pan before frying. Make sure to flip both sides until golden brown.
6 | Sardines with Misua (flour noodles) at Sayote (chayote)
INGREDIENTS
- 1 can sardines
- 1 piece chayote, sliced
- 3 ounce misua
- 1 piece onion, chopped
- 1/2 cup spring onions, chopped
- 4 cloves garlic, crushed
- 2 cups water
- Patis (fish sauce) and ground pepper to taste
WATCH step-by-step video below:
PREPARATION
- Heat oil in a pan before adding minced garlic;
- Saute the garlic until golden brown;
- Then add minced onions and chopped chayote. Saute for one to one and a half minute;
- Add sardines with tomato-sauce and leave it for about a minute before adding the water. Leave until boil;
- Once boil, add the misua. Leave it for another 1-2 minutes before adding the fish sauce or salt and ground pepper for taste. Adding spring onions is optional.
- Stir and serve.
7 | Pasta Sardines
INGREDIENTS
- 2 sardines (oil/tomato-based)
- 6-8 cloves garlic, minced or diced
- 3 whole tomatoes
- Pasta
- Cheese
- Salt and pepper
- Dried basil (optional)
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