LP2 - Ligo Sardines Sauteed with Bok Choy

When we were growing up in the Philippines, specifically Baguio, what I remember the most with every impending storm was the sirens. My friend TingAling provides a colorful description of the signaling system and other Baguio experiences in her entry. When the sirens go off, we knew that school will be cancelled and we'll be house bound for a couple of days at least. That's the good thing. The bad thing is, Baguio is a mountain town, and gets a lot of it's meats, fish, and other staples from the lowlands. Usually trucked up the winding roads that are prone to mud slides whenever a big storm comes, leaving the city without the basic necessities for days.

When the refrigerator has been emptied and all fresh produce have been consumed, it's time to break into the canned goods. This is my favorite, and to this day, I keep at least a couple of cans in the cupboard at all times. Ligo sardines, of course!

Our househelp, trained by no other than my lola, believe it or not, can transform this measly 5.5 oz. of sardines to feed 4 to 5 people, especially if three of them are kids like we were. She used to put so much sabaw (soup) that we just called it sardine soup.

This is my version, which I have on occation, last night was one of them just so I could post it today ;-) Since I would be the only one eating it, kids and hubby had pizza, I made it spicier than usual.

1 tablespoon Oil
2 cloves garlic minced
1/2 onion, sliced
1/2 cup chopped tomatoes
1 can of Ligo Sardines
4 cups of sliced BokChoy or pechay (or anything green and leafy)
1 teaspoon of fresh Habanero pepper, chopped
Patis to taste
water

Heat oil and sautee garlic and onions until fragrant. Add tomatoes and peppers and cook for another minute or two, then add the can of sardines. Add a can full of water and let it come to a boil. Adjust the seasoning with the patis, then add the vegetables. Cook just until the bok choy is warmed through but not overcooked. Serve over rice.

Lasang Pinoy #2