Ginisang Sardinas – Simple and Comforting Filipino Ulam on a Budget

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What is Ginisang Sardinas?

Ginisang Sardinas is a classic Filipino budget ulam made by sautéing canned sardines with aromatics like garlic, onion, and tomatoes. Known for its simplicity and affordability, this dish is a staple in many Filipino homes, especially during busy weekdays or tipid days. With minimal ingredients and quick cooking time, Ginisang Sardinas proves that masarap na ulam doesn’t have to be complicated or expensive.

Why Masarap?

Masarap ang Ginisang Sardinas dahil rich at savory ang sauce ng sardinas, lalo na kapag na-enhance ng ginisang bawang at sibuyas. The tomatoes add natural sweetness and acidity, habang ang konting sili gives a gentle kick that balances the dish. It’s comforting, familiar, at swak sa kanin—perfect for those moments when you need a quick but satisfying meal.

Best Enjoyed For

Ginisang Sardinas is best enjoyed for lunch, dinner, or even as a midnight meal, lalo na kapag mainit ang kanin at bagong luto ang ulam.

Ingredients

• Canned sardines in tomato sauce
• Cooking oil
• Garlic, minced
• Onion, sliced
• Tomatoes, chopped
• Chili peppers (optional)
• Salt and pepper, to taste

How to Cook Ginisang Sardinas

1. Heat a small amount of oil in a pan over medium heat.
2. Sauté garlic until fragrant, then add onions and cook until softened.
3. Add chopped tomatoes and cook until slightly mashed and saucy.
4. Pour in the canned sardines, including the sauce.
5. Gently break the fish into chunks and stir carefully.
6. Add chili peppers if using, then season with salt and pepper.
7. Simmer briefly until flavors come together.
8. Serve hot.

Serving Suggestions

Ginisang Sardinas is best served with steamed rice and enjoyed while hot.

For a budget-friendly meal spread, it pairs well with simple ulam like Egg Stir Fry or vegetable sides such as Ginisang Ampalaya.
It also complements other tipid meals like Tokwa’t Gulay when serving a variety of affordable dishes.

Storage Tips

• Store leftovers in an airtight container.
• Keep refrigerated and consume within 2 days.
• Reheat gently on the stovetop to avoid overcooking the fish.

Frequently Asked Questions

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