Ginisang Sardinas at Miswa (Sardines and Vermicelli Stew)

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August 17, 2008

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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.

Ginisang Sardinas at Miswa (Sardines and Vermicelli Stew)

Miswa are Philippine noodles 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

Ingredients

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

Procedure

In a sauce pan, heat vegetable oil. Saute onions and garlic until tender and aromatic. Add in sardines. With back of spoon, break sardines into desired pieces.

Pour in water and allow to a gentle boil. Add in miswa noodles and continue to cook for 2 to 3 minutes, stirring constantly. Season with salt and pepper to taste. Serve hot.

 

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Written by Lalaine · Filed Under Fish and Seafood, Stews and Casseroles, Truly Pinoy 

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2 Responses to “Ginisang Sardinas at Miswa (Sardines and Vermicelli Stew)”

  1. Flory Ann Gajo on September 12th, 2009 8:02 am

    Hi! I like your website…Im currently in Malaysia…& starting to learn more Filipino dish… I hope you could send me…regards!

  2. mabel on September 29th, 2009 12:10 pm

    just had this for dinner…we added beaten eggs and patola…mmmm smells good….it’s very common here in Iloilo City…we always have this when we are in a hurry and of course it’s very cheap. so if you are on a budget, this is a good recipe.
    hope to find more Filipino recipes here…
    great job!