SEAFOODS AND VEGETABLES

🇵🇭SPONGE GOURD, SARDINES and RICE VERMICELLI

#mealprepforfamily

I remember my father says;
„Adding of noodles to sardines might have been born from the frugal efforts of a homemaker to extend the viand and further the number it will serve.“ Sardines is an affordable protein source in the Philippines where I came from and by adding misua or rice vermicelli plus broth, this extends the whole thing. My daughter like it but my son not.

Sponge gourd, sardines and rice vermicelli

YOU NEED…….

2 bunched of Rice Vermicelli

2 cans of Sardines (I use Ligo Sardines from

Philippines)

2tbsp Olive oil

1pc Onion

4 cloves Garlic

a thumb-sized Ginger

half a liter hot water

2pcs medium-sized Sponge Gourd

2pcs Scallions

Fish Sauce to taste

HOW TO…….

SEAFOODS AND VEGETABLES

🇵🇭FRIYAY FOODSTUFF

Starting from today’s brunch for two.

A home made Tocino and Sardines with miswa or Chinese vermicelli and sponge gourd or the so called “Patola” in the Philippines seasoned with Patis or fish sauce. Starting the first day of “Ber” month with Pinoy food or Filipino cuisine. It is raining outside in the morning it is a little bit gloomy. Typical September weather.

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MUNG BEAN (Mungo) with AMPALAYA LEAVES and FRIED DORADO (Sea Bream)-iCookiTravel

For dinner hubby cooked this mung bean or mungo with ampalaya leaves and fried Dorado or Sea bream. I used to eat all ampalaya leaves with mungo and a little bit of brown rice to be exact half a cup only per day, most of the time only whole grain bread. As I’m watching my diabetes and hypertension. Had to be very careful of what am I eating. As we all know, nutrition and physical activity such as sport or gymnastics are important factors of a healthy lifestyle when you have diabetes. Guten Appetit!😋

Maybe you can check these out:

https://crazyhomecooking.wordpress.com/2012/11/02/pechay-and-sardines/

https://crazyhomecooking.wordpress.com/2013/03/03/sardines-et-cabbage-sardinas-at-repolyo/

https://crazyhomecooking.wordpress.com/2013/01/02/todays-menu-the-start-of-2013/img_2426wtmk/

SEAFOODS AND VEGETABLES

SARDINES et CABBAGE (Sardinas at Repolyo)

This is all about our very own LIGO SARDINES. A budget Recipe! The original flavor Ligo Sardines is known the world over for its excellent taste available in Regular and with Chili Added. The regular premium gold label flavoured in tomatoe sauce without chili (green can). The green one and the red one in tomatoe sauce and chili added (red can).

Sardinas at Repolyo

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!
I remember those days in the Philippines…..My family didnt have much money when I was growing up and my mom would have to cook what suited our budget and sure enough, due to lack of money, this dish came up on our menu quite often. She added with misua most of the time, or even with pansit.

HISTORY…….

SOURCE: http://ligomanila.com/about.html

LIGO SARDINES - Red and Green

Since 1945, A. Tung Chingco Trading, Inc. has been the exclusive distributor of Ligo products in the Philippines. Mr. Gregory Tung, Sr., known as the founder of A. Tung Chingco Trading made these products known in the Philippines. A fruitful and promising association between A. Tung Chingco and Liberty Gold Fruit Co., Inc. of California, U.S.A. tie-up flourished and made Ligo a market leader in the canned fish industry.

In 1980, A. Tung Chingco Trading, Inc. as it continued its dominance in the canned fish market, perceived the need to put up its own cannery to produce Ligo Sardines and Ligo Mackerel locally and meet the growing demand for its products.
To ensure superior quality, A. Tung Chingco Trading, Inc maintained strict quality-control standards throughout all of the company operations. Ligo products gained prominence in the Philippine market because of its excellent quality and good taste. Since then, Ligo has become synonymous to Good Quality.

In the mid 1980’s, A. Tung Chingco Trading, Inc., under the stewardship of Mr. Gregory Tung, Jr., strengthened its marketing and manufacturing set-up and ventured into the meat products.

From then on, the company engaged in the development of new canned fish and meat products – Ligo Sardines and Mackerel variants, Ligo Squid, and Ligo Corned Beef.

Ligo has gained worldwide popularity. Now, Ligo Sardines and Mackerel are being exported to the United States, Europe, Asia like; Hongkong, Japan, Singapore, Middle and Far East and the Pacific Rim.
Over the years, the brand Ligo has earned a worldwide reputation of product excellence. A. Tung Chingco Trading vision is to manufacture quality products that are affordable to the people.

SEAFOODS AND VEGETABLES

GINATAANG SANTOL

I was inspired by kuya Andy (brother in christ, my MS-HFC family) who gave me this Santol flew with him all the way here in Vienna from the Philippines. He adviced just add garlic and ligo sardines the red one and that’s it. Was my first time try to cook this and I’m happy:)

YOU NEED…….

* 1can or 400ml Coconut Milk
* 1can Ligo Sardines red one
* 4 cloves Garlic, peeled and finely chopped
* 3tbsps. Olive oil or Canola Oil
* 150g Santol
* Salt and Pepper

HOW TO…….

* Heat a small sauce pan, add oil and saute garlic, sardines and santol. You can add a little bit water just good enough to have a sauce if you preffer. Season with salt and pepper and that’s it!

SEAFOODS AND VEGETABLES

PECHAY AND SARDINES

My family didnt have much money when I was growing up and my mom would have to cook what suited our budget and sure enough, due to lack of money, this dish came up on our menu quite often.

YOU NEED…….

* 2 bunches of pechay
* 2 cans small Ligo red label sardines
* 3 cloves garlic, peeled and crushed
* 1 pc. medium size onion, chopped
* 2 pcs. medium size tomato, chopped
* a thumb-size ginger
* salt
* 1 cup of water
* some vegetable oil

HOW TO…….

* Wash and drain pechay, cut crosswise into thin strips, separate the stalks from the green leafy part. In a casserole, sauté onion, garlic and tomato. Add 1 cup of water let boil and simmer for a minute, season with salt to taste.

* Add pechay stalks first and cook for a minute, add in sardines sauce first and continue to cook for another 1-2 minutes.

* Add rest of the green leafy part of pechay and sardines simmer for another 3-5 minutes or until vegetables are cooked. Serve hot.