Sauteed Sardines with Malunggay Leaves Recipe

Canned sardines with malunggay leaves

Sardinas is a very common thing for us, Filipinos, especially when we are on a tight budget or just simply lacked time to cook. Unfortunately, canned sardines are not as nutritious as freshly cooked fish. Like any other processed food, canned sardines have added preservatives and are high in sodium. Plus, the process of canning zaps down nutrients. So, how can we make our canned sardines healthier and yummier? All we need is a clove of garlic, an onion, sliced sayote, a cup of malunggay leaves and 10 minutes. We always have this Sauteed Sardines with Sayote and Malunggay as ulam. I so love it. I will share this recipe with you for that 10-minute "Sardinas night" wonder.

Ginisang Sardinas, Sayote at Malunggay

1 or 2 cloves of garlic, crushed
1 onion, sliced
2 sayote (chayote), sliced thinly
1 cup malunggay (Moringa or Horse Radish) leaves
2 cans sardines
salt and pepper to taste

In a little oil, saute onion and garlic until cooked, add sayote. Stir fry for a minute or two until sayote is cooked. Add sardines, half a cup water, and the malunggay leaves. Season with salt and pepper to taste. Simmer until vegetables are cooked. Serve with rice.


Best served with rice!

This is really, really yummy and this recipe can feed 4-5 persons if you are going to serve it with rice. AND Malunggay is dubbed as the "miracle vegetable". It is full of vitamins and minerals like Iron and Vitamin C!



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