Ginisang Sardinas at Miswa (Sardines and Vermicelli Stew)

It is a learning adventure, this food blogging. Not only am I discovering foods outside of the Filipino cuisine, but I am also finding that there is more to the Filipino cuisine than adobo.

In my quest to discover fresh meal ideas for the blog, I often find myself steering almost every conversation I have towards food. It was in one such conversation that I discovered from a Filipino nurse at work that it is customary in some areas in the Philippines to add miswa noodles to sauteed sardines. Whaaat? I’ve had miswa noodles, of course. And canned sardines I occasionally prepare when I am pressed for time and want something simple for dinner. But never, not even while I was growing up in the Philippines, have I tried the marriage of these two ingredients in a dish. However, the fact that I’ve never heard of this before is not at all suprising. The Philippines is home to at least a dozen Malayo-Polynesian-speaking ethnic groups, and each have their own regional “sub-culture” of auxiliary dialects, traditions, practices and cuisine.

Miswa are Philippine noodles usually made with wheat and eggs. As the strands are very slender and delicate, these type of noodles cook in less than five minutes after addition to soup or broth. The adding of the 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 and by adding miswa noodles plus more broth, the portions meant for two, can now easily accomodate five. For whatever reason this dish has been concocted, I am glad I discovered the delicious comfort it brings to my table.

Makes 4 Servings

2 cans (15 oz each) sardines in tomato sauce
1/2 onion, finely sliced
1 to 2 cloves garlic, minced
2 oz miswa noodles
2 cups water
salt and pepper
vegetable oil

In a sauce pan, heat vegetable oil. Saute onions and garlic until tender and aromatic.

Add in sardines. With back of spoon, mash into smaller pieces.

Pour in water. Allow to a gentle boil. Add in miswa noodles. Continue to cook for 2 to 3 minutes, stirring constantly.

Season with salt and pepper to taste. Serve hot.

 

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