👩‍🍳In contrast to Central Europe, the Greeks also love small fish. Depending on the season you can find anchovies, sardines or sardellen. The fish are usually served fried and can be eaten with the head and bones. I cooked anchovies in the oven this time seasoned with salt, fresh ground pepper, dried thyme and dried oregano drizzled with olive oil place on glass player with banana leaf and sliced lemon. It’s very easy, tastes great and is practically the “light” version of preparing this fish. You save yourself oil for frying or deep-frying with an already fatty fish. The taste is still very intense.

Served with rice🍚 my oven anchovies fillet


1kg Fresh Anchovies

some dried Oregano 🌿

some dried Thyme

2 Lemon 🍋

Salt and Pepper




Pasta contains strong carbohydrates that keep us full for a long period of time. Thanks to diverse and uncomplicated combination options, it is one basis for many dishes, whether vegan with beans, mushrooms and vegetables or with different types of cheese, meat or fish. Here I cooked with spicy sardines from can and cabbage.

Cabbage and Sardines in Pasta


half a Head Cabbage

250g Spaghetti

2 cans Spicy Ligo Sardines

some Salt

2tbsp Linseed oil

4 cloves Garlic

2pcs white Onion

150g Bacon

10g fresh Rosemary

some Water



Speaking of omega-3 and protein, sardines is one among of fish which I love to use for topping or combined with vegetable such as sardines and eggplant. In my pantry sardines in can always in stock specially the one made from my country (Philippines). Seasoned with oyster sauce and served with cooked rice.

Sardines and eggplant in oyster sauce


2 cans of Ligo Sardines

3pcs Eggplant, medium-sized

1pc big Onion

5 cloves Garlic

2tbsp Oyster sauce

1tsp Chili flakes

some Salt

2pcs Scallions

100ml Water

2tbsp Olive oil




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


2 bunched of Rice Vermicelli

2 cans of Sardines (I use Ligo Sardines from


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



Nutritional benefits of eating sardines it helps prevent heart disease due to their anti inflammatory properties. According to studies. Winter time is the season for this fish. You could get it for almost five euro per kilo near us. Every Tuesday they sell it fresh at Turkey shop. Today I bought it again just one kilo and fried it the way my hubby likes it. Served with salad and rice. Happy prepping and guten Appetit! Please don’t forget to subscribe to my YouTube channel.

My fried sardines


1kilo Fresh Sardines

some Tapioca flour


Vegetable Oil for deep frying

Fresh homemade salad


1pc Cucumber

2pc Carrot

10g Mint and Parsley

1pc Lime

some Salt

150g Radish

some Sugar


🇹🇷SARDINES (Sardinen) with GARLIC and PARSLEY

Fish is highly recommended for type 2 diabetes-like me, with its omega-3 fatty acids. Specially coldwater fish such as sardine, mackerel, salmon, tuna, or herring. I cooked this sardines just with garlic and chopped parsley. Hubby says he needs 2kg rice for this!

Sardines with garlic and parsley


1kg Sardines, fresh

3tbsps Lemon🍋 juice

1whole Head Garlic, finely chopped

30g Parsley, chopped

50ml Vinegar

Salt and Pepper

Olive oil



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.

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:




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.


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.


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:)


* 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


* 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!


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.


* 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


* 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.