Ginisang Sardinas with Ampalaya (Sautéed Sardines with Bitter Melon)

Ginisang Sardinas with Ampalaya or Sautéed Sardines with Bitter Melon is a simple Filipino dish that consist of canned sardines in tomato sauce and sliced bitter melon. These are sauted with garlic and onion. I topped the dish with chopped scallions and toasted garlic to make it look and taste better. It is best eaten with rice and can be consumed either for breakfast, lunch, or dinner.

I cook this regularly when I was still in the Philippines because convenient in many ways. Timewise, it takes me a very short amount of time to prepare the dish. It is ideal if I am busy or in a hurry to complete something or go somewhere but needed a quick meal. It is also favorable financially because it does not cost much. It is budget friendly.

Although it is easy and simple, I am picky when it comes to the brand of sardines that I use. I almost tried all the local sardines brands in the Philippines and I developed a liking on a particular brand because of its quality. I am happy to know that my brand of sardines is available here in the US. This was the reason why I was able to make this dish. Do not let my brand preference get on your way, use any brand of sardines that you prefer.

I remember having this dish as a kid. Me and my friends would cut a fresh banana leaf from the nearby vacant lot inside the subdivision that we live in Las Pinas. It was a very happy place. In fact, the subdivision is called Happyville. Back then, I haven’t heard of the term “boodle fight” yet, but we were doing it apparently when we scatter a pot of newly cooked rice over the banana leaf and pour all the sauteed sardines over the rice. We ate with our hands, of course. I’m sure that you can imagine how our hands smelled like afterwards. The meal was special though even if it was simple because it was shared equally by everyone.

Try this Ginisang Sardinas with Ampalaya (Sautéed Sardines with Bitter Melon) Recipe. Let me know what you think.

Ginisang Sardinas with Ampalaya

 

Prep time

3 mins

Cook time

12 mins

Total time

15 mins

 

This is a recipe for Sauteed Sardines with bittermelon. It is translated as Ginisang Sardinas with Ampalaya in Filipino.

Author: Vanjo Merano

Recipe type: Fish

Cuisine: Filipino

Serves: 3

Ingredients

• 1 large can sardines in tomato sauce
• 1 medium bitter melon (ampalaya), cored and sliced into thin pieces
• 1 medium red onion
• 5 cloves garlic, crushed
• 2 tablespoons toasted garlic (optional)
• 2 tablespoons chopped scallions (optional)
• ⅛ teaspoon ground black pepper
• 2 teaspoons fish sauce (patis)
• 3 tablespoons cooking oil

Instructions

1. Heat oil in a cooking pot
2. Sauté garlic and onion until the garlic starts to turn light brown.
3. Add the sliced bitter melon. Continue to sauté for 2 minutes.
4. Pour the contents of the large can of sardines. Gently stir.
5. Add ground black pepper and fish sauce. Cover and continue to cook in medium heat for 2 to 3 minutes.
6. Transfer to a serving plate. Top with chopped scallions and toasted garlic.
7. Serve. Share and enjoy!

Nutrition Information

Serving size:  3

3.5.3226

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Ginisang Sardinas with Ampalaya (Sautéed Sardines with Bitter Melon)

Ginisang Sardinas with Ampalaya or Sautéed Sardines with Bitter Melon is a simple Filipino dish that consist of canned sardines in tomato sauce and sliced bitter melon. These are sauted with garlic and onion. I topped the dish with chopped scallions and toasted garlic to make it look and taste better. It is best eaten with rice and can be consumed either for breakfast, lunch, or dinner.

I cook this regularly when I was still in the Philippines because convenient in many ways. Timewise, it takes me a very short amount of time to prepare the dish. It is ideal if I am busy or in a hurry to complete something or go somewhere but needed a quick meal. It is also favorable financially because it does not cost much. It is budget friendly.

Although it is easy and simple, I am picky when it comes to the brand of sardines that I use. I almost tried all the local sardines brands in the Philippines and I developed a liking on a particular brand because of its quality. I am happy to know that my brand of sardines is available here in the US. This was the reason why I was able to make this dish. Do not let my brand preference get on your way, use any brand of sardines that you prefer.

I remember having this dish as a kid. Me and my friends would cut a fresh banana leaf from the nearby vacant lot inside the subdivision that we live in Las Pinas. It was a very happy place. In fact, the subdivision is called Happyville. Back then, I haven’t heard of the term “boodle fight” yet, but we were doing it apparently when we scatter a pot of newly cooked rice over the banana leaf and pour all the sauteed sardines over the rice. We ate with our hands, of course. I’m sure that you can imagine how our hands smelled like afterwards. The meal was special though even if it was simple because it was shared equally by everyone.

Try this Ginisang Sardinas with Ampalaya (Sautéed Sardines with Bitter Melon) Recipe. Let me know what you think.

Ginisang Sardinas with Ampalaya

 

Print

Prep time

3 mins

Cook time

12 mins

Total time

15 mins

 

This is a recipe for Sauteed Sardines with bittermelon. It is translated as Ginisang Sardinas with Ampalaya in Filipino.

Author: Vanjo Merano

Recipe type: Fish

Cuisine: Filipino

Serves: 3

Ingredients

• 1 large can sardines in tomato sauce
• 1 medium bitter melon (ampalaya), cored and sliced into thin pieces
• 1 medium red onion
• 5 cloves garlic, crushed
• 2 tablespoons toasted garlic (optional)
• 2 tablespoons chopped scallions (optional)
• ⅛ teaspoon ground black pepper
• 2 teaspoons fish sauce (patis)
• 3 tablespoons cooking oil

Instructions

1. Heat oil in a cooking pot
2. Sauté garlic and onion until the garlic starts to turn light brown.
3. Add the sliced bitter melon. Continue to sauté for 2 minutes.
4. Pour the contents of the large can of sardines. Gently stir.
5. Add ground black pepper and fish sauce. Cover and continue to cook in medium heat for 2 to 3 minutes.
6. Transfer to a serving plate. Top with chopped scallions and toasted garlic.
7. Serve. Share and enjoy!

Nutrition Information

Serving size:  3

3.5.3226

Read more ...

Ginisang Sardinas with Ampalaya (Sautéed Sardines with Bitter Melon)

Ginisang Sardinas with Ampalaya or Sautéed Sardines with Bitter Melon is a simple Filipino dish that consist of canned sardines in tomato sauce and sliced bitter melon. These are sauted with garlic and onion. I topped the dish with chopped scallions and toasted garlic to make it look and taste better. It is best eaten with rice and can be consumed either for breakfast, lunch, or dinner.

I cook this regularly when I was still in the Philippines because convenient in many ways. Timewise, it takes me a very short amount of time to prepare the dish. It is ideal if I am busy or in a hurry to complete something or go somewhere but needed a quick meal. It is also favorable financially because it does not cost much. It is budget friendly.

Although it is easy and simple, I am picky when it comes to the brand of sardines that I use. I almost tried all the local sardines brands in the Philippines and I developed a liking on a particular brand because of its quality. I am happy to know that my brand of sardines is available here in the US. This was the reason why I was able to make this dish. Do not let my brand preference get on your way, use any brand of sardines that you prefer.

I remember having this dish as a kid. Me and my friends would cut a fresh banana leaf from the nearby vacant lot inside the subdivision that we live in Las Pinas. It was a very happy place. In fact, the subdivision is called Happyville. Back then, I haven’t heard of the term “boodle fight” yet, but we were doing it apparently when we scatter a pot of newly cooked rice over the banana leaf and pour all the sauteed sardines over the rice. We ate with our hands, of course. I’m sure that you can imagine how our hands smelled like afterwards. The meal was special though even if it was simple because it was shared equally by everyone.

Try this Ginisang Sardinas with Ampalaya (Sautéed Sardines with Bitter Melon) Recipe. Let me know what you think.

Ginisang Sardinas with Ampalaya

 

Print

Prep time

3 mins

Cook time

12 mins

Total time

15 mins

 

This is a recipe for Sauteed Sardines with bittermelon. It is translated as Ginisang Sardinas with Ampalaya in Filipino.

Author: Vanjo Merano

Recipe type: Fish

Cuisine: Filipino

Serves: 3

Ingredients

• 1 large can sardines in tomato sauce
• 1 medium bitter melon (ampalaya), cored and sliced into thin pieces
• 1 medium red onion
• 5 cloves garlic, crushed
• 2 tablespoons toasted garlic (optional)
• 2 tablespoons chopped scallions (optional)
• ⅛ teaspoon ground black pepper
• 2 teaspoons fish sauce (patis)
• 3 tablespoons cooking oil

Instructions

1. Heat oil in a cooking pot
2. Sauté garlic and onion until the garlic starts to turn light brown.
3. Add the sliced bitter melon. Continue to sauté for 2 minutes.
4. Pour the contents of the large can of sardines. Gently stir.
5. Add ground black pepper and fish sauce. Cover and continue to cook in medium heat for 2 to 3 minutes.
6. Transfer to a serving plate. Top with chopped scallions and toasted garlic.
7. Serve. Share and enjoy!

Nutrition Information

Serving size:  3

3.5.3226

Read more ...

Shrimp Fried Rice

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Photography Credit: Elise Bauer

Do you ever have leftover rice in the fridge? A great way to use it up is to make fried rice! Fried rice works best with chilled leftover rice actually. Fresh rice can fry up a bit mushy. But leftover rice that had a chance to dry out a bit? Perfect for frying.

Pretty much anything can go into fried rice—usually a combination of veggies, beaten egg, and a protein such as the shrimp we are using in this recipe, or chicken, fish, or tofu.

This recipe for Shrimp Fried Rice comes from my dear friend Jaden of SteamyKitchen.com. She learned how to make the best fried rice from her mother (after a rather funny failed attempt when she was a teen). It’s super easy, and comes together in less than half an hour.

Tricks to Perfect Fried Rice

1. As mentioned, use chilled leftover rice! The dry refrigerator air helps dry the rice a bit, which is why cold leftover rice never tastes as good the next day if you eat it straight, but it’s perfect for frying.

2. Use high heat. You don’t need a blazing hot restaurant kitchen stove, just patience to let your pan get hot. A hot pan will help everything fry quickly and help keep ingredients from sticking.

3. Fry ingredients separately. To keep the ingredients and their flavors from mushing together, cook them separately, yet in the same pan. Start with the protein (in this case the shrimp), cook it until it’s almost done, then remove from the pan, and start cooking the other ingredients—the eggs next, then the rice. Add the protein and eggs back to the rice at the end.

4. Minimize stirring. If you want browning, don’t stir. Just spread the rice out in the pan and let the pan do the work.

Updated from recipe archive, first posted 2008

Shrimp Fried Rice Recipe

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• Prep time: 15 minutes
• Cook time: 15 minutes
• Yield: Serves 4

Make sure to use leftover, day old rice when making fried rice. Freshly made rice will make a fried rice that's mushy.

Ingredients

• 8 ounces small raw shrimp, shelled and deveined
• 1/2 teaspoon kosher salt
• freshly ground black pepper
• 1/2 teaspoon cornstarch
• 3 tablespoons high smoke point oil such as canola oil or rice bran oil
• 3 eggs, beaten
• 2 stalks green onion, minced
• 4 cups leftover rice, grains separated well
• 3/4 cup frozen peas and carrots, defrosted
• 1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version), plus more to taste
• 1 teaspoon dark toasted sesame oil

Method

1 Toss shrimp with salt, pepper, cornstarch: In a medium bowl, sprinkle the shrimp with salt, pepper, and cornstarch, and toss to coat. Set aside to sit for ten minutes at room temperature.

2 Heat pan on high heat: Heat a large sauté pan or wok (a seasoned cast iron pan or hard anodized aluminum works well, they're relatively stick free and can take the heat) on high heat.

When the pan is very hot (a drop of water instantly sizzles when it hits the pan), swirl in one tablespoon of the cooking oil to coat the pan.

3 Sear shrimp on both sides: Add the shrimp to the hot pan, spreading them out quickly in a single layer. Let them fry in the pan without moving them, for 30 seconds.

Flip the shrimp over and let them fry on the other side for another 30 seconds or until they are mostly cooked through. (Do not cook them all the way!)

Use a slotted spoon to scoop the shrimp out of the pan to a bowl.

4 Cook beaten eggs, slightly runny: Return the pan to the burner and lower the heat to medium. Add a little more oil if the pan needs it. Add the beaten eggs and stir them quickly to scramble them while they cook.

When the eggs are not quite cooked through, still a bit runny, transfer them from the pan to the bowl with the cooked shrimp.

5 Sauté green onions, add rice: Clean out the pan or wok with paper towels and return it to the burner. Heat the pan on high and when it is hot, swirl in the remaining tablespoon or two of oil. When the oil is shimmering hot (almost smoking), add the green onions and sauté for 15 seconds.

Then add the leftover cooked rice to the pan and stir with the green onions to mix well.

Spread the rice onion mixture over the surface of the pan and let it fry, without moving it. You should hear the rice sizzle. Cook for about 1 to 2 minutes.

Use a spatula to turn over the rice, and spread it over the pan again. Let cook for a minute longer.

6 Add soy sauce, carrots, peas, shrimp, eggs, sesame oil: Sprinkle soy sauce on the rice and stir to combine.

Add the carrots, peas, shrimp, eggs, and sesame oil, stirring to combine well.

Heat everything until sizzling hot. Add more soy sauce to taste.

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Grilled Trout with Dill and Lemon

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Photography Credit: Elise Bauer

I once was the proud owner of a fly reel. Just the reel mind you. I was 10 years old and I never did get a fishing rod for that reel. The fishing rod I did have came with its own reel, and was the type with which you used a little bobbing float, and a hook to attach something wriggly.

Hapless in the fishing department, I eventually gifted my gear to my younger brother, and stuck to collecting crawdads, tadpoles, and minnows. Over the years my brother regularly brought home trout (usually steelhead), salmon, and assorted other fish he caught in the American River, a short walk from our house in Sacramento.

It was only years later, on a trip to western Montana, that I learned that a fly reel is what is used in fly fishing, which is how one fishes for trout. So now, every time I pass by the fish counter at the market and see beautiful fresh trout staring back at me, I think of fly fishermen, standing in their waders in the shallows of either the Madison or American rivers, casting for a bite.

Trout is, one of the most delicious fish you can eat, and not only is it relatively inexpensive (for fish), it’s really easy to cook. It’s usually sold deboned, and with head and tail.

A video posted by Elise Bauer (@simplyrecipes)

Trout does have rather delicate skin. So rather than grilling it directly on the grill grates, the best way to ensure that the fish holds together and results in a beautiful presentation, is to create an aluminum “boat” to hold the fish, and place that boat on the grill. Keep the boat open, and cover the grill so that the trout absorbs some of the smokiness from the grill.

Grilled Trout with Dill and Lemon Recipe

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• Prep time: 10 minutes
• Cook time: 8 minutes
• Preparing the grill time: 15 minutes
• Yield: Serves 2

Assume one trout per person.

These directions are for grilling trout. If you don't have a grill, you can easily prepare the fish in an aluminum boat in the same way and bake in the oven at 350°F until done.

Ingredients

• Olive oil
• 2 trout, boned (also called "butterflied") and cleaned, head and tail still on (or headless if you want)
• Salt
• Pepper
• 6 paper thin slices of fresh lemon, seeded
• Several sprigs of dill (or basil, tarragon, parsley, any tender fresh herb)
• 1 teaspoon butter, cut into small cubes

Method

1 Prepare your grill for direct high heat, with one part of the grill cool.

2 While the grill is heating, make one or two "boats" with heavy duty aluminum foil. Double or triple layer the foil and make 1-inch rim around the edges. Coat the bottom of the boat generously with olive oil so that the trout does not stick while it is cooking.

3 Rinse the trout with water and pat them dry. Open up the fish and sprinkle with salt and pepper. Add lemon slices to the inside of the fish in a single layer. Top with sprigs of dill and dots of butter. Close the fish over the stuffing. Brush both sides of the fish with olive oil. Place fish in the aluminum foil boat(s).

4 Place fish boats on the hot side of the grill. Cover and let cook for 3 minutes. The oil and the juice from the fish will get bubbly. Move to the cool side of the grill. Cover and cook for 3-5 more minutes, until the fish are just cooked through. You can peek inside the fish for doneness. Once opaque, the fish should be removed from the grill.

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Best Ever Tuna Salad Sandwich

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Photography Credit: Elise Bauer

My parents started making tuna fish salad sandwiches this way years ago, and as far as I’m concerned theirs is the best and only way to make a tuna fish sandwich.

First it helps to start with high quality canned tuna. If you have leftover cooked tuna steaks, then by all means use them instead of the canned tuna. Both Trader Joe’s and Whole Foods have excellent canned tuna packed in olive oil. (The brand I like at Whole Foods is Wild Planet.)

Tuna packed in olive oil may be more flavorful than tuna packed in water, but check on the quality. It may be better to use tuna packed in water, drain it, and then add a bit of your own high quality extra virgin olive oil. This requires a bit of experimentation with brands.

Best Ever Tuna Salad Sandwich Recipe

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• Prep time: 5 minutes

Ingredients

• 1 (5 or 6 ounce) can of tuna fish (drained, if packed in water, drain it, and add a teaspoon of good quality olive oil to the tuna)
• 1/3 cup of cottage cheese
• 2 Tablespoons of mayonaise
• 1/4 cup finely chopped red onion
• 1 celery stalk, finely chopped (about 1/2 cup)
• 1 Tbsp of capers
• 1 Tbsp lemon juice
• Pinch or two of dill
• 2 Tbsp minced fresh parsley
• 1 teaspoon of Dijon mustard

• (optional - lettuce and sliced tomatoes)

• Sliced bread, lightly toasted

Method

Mix all of the ingredients. Serve on toast, either open faced, or in a regular sandwich with lettuce and tomatoes. For a low carb option, serve on sliced lettuce.

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Tuna in Can Sarciado

Tuna in can Sarciado was my go to dish when I was still in the Philippines. Actually I had two go to dishes: this one and ginisang sardinas. I was always on the go and did not have the time to prepare my meals. In addition, I also had to manage my budget. It worked well for me– it even taught me a valuable lesson to appreciate the simple things in life.

This was a dish that I usually make for breakfast. It was really good especially if I add lots of tomatoes in it. The recipe below calls for a piece of tomato, but feel free to use more. I think that this was way better compared to eating just regular tuna in can along with fried egg for breakfast when you are having it with rice. Why? Because aside from being colorful and appealing, this dish has a tasty sauce that you can pour over rice. It can increase your appetite and make you enjoy your meal even better.

I used a bigger can of tuna for this recipe. It is equivalent to two cans of regular tuna in can in the Philippines. There are two types of regular canned tuna as far as I can remember: the one in oil and the other is in water – use the canned tuna in water. There are many different varieties of canned tuna, and some are even prepared to resemble common Filipino dishes such as adobo and Afritada. We do not need these; I am only talking about using plain tuna in water here, just for clarity.

Have you tried making this dish before? Let me know how you liked it. If you have tips and suggestions to share, please send me a comment. Thanks in advance.

Try this Tuna in can Sarciado. Let me know what you think.

Tuna in Can Sarciado

 

Prep time

5 mins

Cook time

12 mins

Total time

17 mins

 

This is a recipe for Tuna in Can Sarciado.

Author: Vanjo Merano

Recipe type: Fish

Cuisine: Filipino

Serves: 4

Ingredients

• 1 (12oz. can) chunk light tuna in water
• 1 egg
• ½ cup chopped scallions
• 1 medium yellow onion, sliced
• 1 medium tomato, cubed
• 3 cloves garlic, chopped
• ¼ teaspoon ground black pepper
• 2 tablespoons fish sauce (patis)
• 1¼ cups water
• 2 tablespoons cooking oil

Instructions

1. Heat oil in a pan.
2. Saute garlic, onion, and tomato until soft.
3. Add the canned tuna (including the water from the can). Stir. Cook for 3 minutes.
4. Pour the water into the pan. Let boil.
5. Beat the egg and then pour into the pan. Let it cook for a few minutes until it starts to form. Stir.
6. Add ground black pepper and scallions. Cook for 2 minutes.
7. Pour the fish sauce into the pan. Add more water if preferred.
8. Transfer to a serving plate. Serve.
9. Share and enjoy!

Nutrition Information

Serving size:  4

3.5.3226

Watch the Video on How to Coook Tuna in Can Sarciado

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