Crispy Sardines Burger Recipe

When we speak of sardines dishes, we commonly refer to canned sardines. In reality, sardines are small fish related to herrings. It was called "sardines" during the 15th century because this type of fish is once rich in the island of Sardinia.

There are many ways of canning sardines. The most common is in tomato sauce but the simplest of all canned is in brine solution. The other way is the Spanish style where the fish are packed with oil (corn oil or olive oil) and spices.

When we mention sardines, the typical way to serve is ginisang sardinas or can be eaten directly from the can. Just like last night, we had ginisang sardinas with upo for our dinner.

There are other ways to cook canned sardines. For example, I used to turn this into kikiam paired with spiced vinegar or fish ball sauce. But have you heard turning canned sardines into crispy burger patties?

Afraid of making the patties stick to the pan? You can use Tefal Frying Pan to finish a crispy sardines burger without a hassle.

This can be serve as an appetizer, main dish, or as sandwich.

Here is the effortless recipe of Crispy Sardines Burger. To make the burger patties healthier, you can add chopped malunggay leaves.

Crispy Sardines Burger Recipe

Ingredients

1 Canned Sardines in tomato sauce, drained and mashed

1 whole egg

1/4 cup all purpose flour

salt and pepper to taste

bread crumbs for coating

Cooking Instruction

1. Mix all ingredients , except for the bread crumbs.

2. Form patties of about 2-3 inches in diameter.

3. Coat with bread crumbs before frying.

4. Fry until golden brown or crispy.

5. Serve and enjoy.

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Misua Soup Recipe

Here is another soupy meal that is perfect for the cold weather. Misua Soup.

Misua noodle is a very thin salted noodles similar to vermicelli. It uses wheat flour rather than mung bean or rice flour. Because of its size, cooking the noodles in boiling water takes only two minutes or less.

Misua soup is similar to the usual misua patola recipe but it uses squid balls, kikiam and vegetables.

Toasted pork back fat or pork skin is added to enrich the flavor.

Here is an easy recipe of Misua Soup:

Misua Soup Recipe

Ingredients:

¼ kilo pork back fat

1 cup squid balls, cut into 8

1 cup kikiam, sliced thinly

1 pack (100 grams), misua noodles

1 cup cabbage, shredded

¼ cup celery stalk, chopped

1 medium-size onion, chopped

4 cloves garlic, minced

Patis (fish sauce) and pepper to taste

 

Cooking instruction:

1. Render pork back fat until toasted or brownish.

2. Add onion and garlic and sauté until onions become translucent.

3. Add squid balls, kikiam, fish sauce, and 4 cups of water. Bring to boil.

4. Once started to boil, add cabbage and celery. Bring heat to low or medium level and continue simmer until vegetables are half-cooked.

5. Drop misua noodles and continuous stirring to avoid lumping of noodles.

6. Continue simmer until the noodles are cooked.

7. Serve while hot.

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Ginisang Mais Recipe

The rain started to pour again and it makes the weather cold. Having hot dish or soupy meal is all you need to balance the ambient's temperature.

Here is a simple and easy to cook recipe that you can prepare in today's dinner. Ginisang Mais.

This creamy and steamy dish is similar to Suam Na Mais. The only difference is that the later commonly uses shrimp to make the dish falvorful.

In this recipe I used rendered pork skin until a bit toasted to enhance the the taste.

Adding green, leafy vegetables contrast the color of the soup. Malunggay, spinach, or ampalaya leaves to name a few. It will also make ginisang mais more nutritious.

Here is the simple recipe of Ginisang Mais:

Ginisang Mais Recipe

Ingredients:

1 kilo white corn, kernel shredded

1/4 kilo pork skin, rendered or toasted

1 onion, minced

4 cloves garlic, minced

1 cup ampalaya leaves, or any green leafy vegetables

Patis or fish sauce to taste

Cooking Instructions:

1. In the same pan where pork skin is rendered, saute onion and garlic.

2. Add corn, 2 cups of water, and patis. Bring to boil.

3. Over low to medium heat, simmer until thickens. Stir occaisionally to prevent the kernel sticking at the bottom of the pan.

4. Add ampalaya leaves and continue simmer until amplaya leaves are cooked.

5. Serve as is or with steamed rice.

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Pancit Malabon Recipe V2

Way back in our hometown, Muñoz, Nueva Ecija, there is a known panciteria named Thelma's Pancit Malabon. From the name itself, their specialty is Pancit Malabon. It is always thought that your visit to Munoz is not complete if you haven't dine in it.

Pancit Malabon originated from Malabon. It resembles to pancit palabok but the noodles are thicker and less saucy.

The yellow-orange hue is because of the achuete (annatto) oil.

There are many variations in toppings of these dish like cooked shrimp, squid, tinapa (smoked fish), and ground pork chicharon. Garnishes like chopped spring onions and pechay Baguio is also an option.

It is then served with a slice of calamansi to balance the salty flavor.

Here is a very simple Pancit Malabon Recipe:

Pancit Malabon Recipe

Ingredients:

1/2 kilo pancit malabon noodles, cooked according to packaging direction

1/4 kilo ground pork

1 cup all purpose flour

2 cups shrimp broth or 2pcs shrimp cubes dissolved in 2 cups water

2 large eggs, slightly beaten

1 onion, minced

4 cloves garlic, minced

achuete oil (heat 1/4 cup cooking oil then soak achuete seeds)

1 1/2 cup ground chicharon

Patis or fish sauce to taste

Cooking Instructions:

1. Saute onion and garlic in achuete oil.

2. Add ground pork and continue cooking until no more trace of blood.

3. Add all-purpose flour and mix until a paste-like consistency if obtained.

4. Pour the shrimp broth and bring to boil then reduce the heat to low level and simmer for bout 3-5 minutes.

5. Add slightly beaten eggs, ground chicharon, and patis. Mix well.

6. Continue simmering until thickened about to curdle.

7. Toss in cooked pancit malabon noodles.

8. Top with ground chicharon and serve with calamansi.

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