For someone who loves to cook and who blogs about it for a living, I sure have very basic tastes in food. In fact, my idea of the perfect comfort food is a simple pairing of ginisang sardinas at miswa and scrambled eggs. Served with piping hot steamed rice? Nom nom heaven, you guys!
This ginisang upo at sardinas is another of my favorite ways to ramp up the lowly can (two in this case) of tomato-packed sardines (I love LIGO brand!). If you’re looking for a meal that’s affordable and easy to prepare yet hearty and satisfying, you can’t go wrong with this simple peasant dish. Chock-full of crisp upo chunks and flaked sardines, it’s both nutritious and delicious!
- 1 large upo
- 1 tablespoon oil
- 2 cloves garlic, peeled and minced
- 1 small onion, peeled and sliced thinly
- 2 medium Roma tomatoes, chopped
- 1 tablespoon fish sauce
- 2 cans (5.5 ounces each) tomato-based Sardines
- 2 cups water
- salt and pepper to taste
- Cut and discard ends of upo. Using a peeler or a paring knife, peel skin. Cut the gourd lengthwise. If interior is "too spongy" and has mature seeds, remove spongy flesh using a spoon and discard. Slice gourd lengthwise into halves and then slice into ½ inch-thick pieces.
- In a pot, heat oil. Add onions and garlic and saute until limp. Add tomatoes and continue to cook until slightly softened. Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
- Add sardines and gently break into pieces, if desired. Add water and bring to a boil. Add upo and stir to combine. Continue to cook for about 5 to 7 minutes or until upo are tender yet crisp. Season with salt and pepper.