Ginisang Patola with Sardines and Misua
Quick and easy recipe to incororate canned sardines into a vegetable dish. The sardines is a substitute to ground pork or meat which is perfect this Holy Week. This is best served with fried fish.
- 3 Tablespoons Olive Oil
- 6 cloves Garlic minced
- 1 bulb Onion chopped
- 4 Pieces Ripe Tomatoes chopped
- 1 can 155g Canned Sardines
- 3 cups Water
- 750 grams Patola or Fresh Loofah peeled and sliced
- 50 grams Misua
- Fish Sauce and Black Pepper to Taste
Sautee garlic, onion and tomatoes in olive oil. Cover and reduce heat to low. Cook for 5 to 10 minutes or until the tomatoes and tender. Press the tomatoes with the back of your wooden spoon.
Add the canned sardines. Slightly chopped the sardines with your wooden spoon or you can leave in as is.
Add water and let it simmer for 10 minutes.
Add the patola and let it simmer until the patola is cooked.
Add the misua and season with fish sauce and black pepper. Simmer for another 5 minutes.