Ginisang Sardinas with Sotanghon

Ginisang Sardinas with Sotanghon is budget friendly Filipino sardine soup dish made with canned sardines, vermicelli sotanghon, garlic, onion, ginger, salt and pepper. This simple and affordable dish has become a popular dish for many Filipinos, especially during times when budget-friendly options are preferred. Optionally we can add pechay to make it more scrumptious and flavourful. These transparent and delicate noodles absorb the flavours of the sardine sauce, creating a harmonious blend of tastes. The sotanghon noodles also provide a satisfying mouthfeel, making the dish more filling and comforting. Ginisang Sardinas with Sotanghon is often served with steamed rice, offering a complete and hearty meal that can be enjoyed for breakfast, lunch, or dinner.

Ginisang Sardinas with Sotanghon Recipe

Ingredients:

• 100 grams vermicelli sotanghon
• 2 cans (150 g) sardines in tomato sauce
• 4 cloves of garlic (minced)
• 1 medium onion (chopped)
• 1 thumb ginger (chopped)
• 2 bunches pechay (chopped)
• 2 cups water
• salt to taste
• black pepper to taste

Directions:

1. Place the vermicelli noodles in a bowl. Pour some water and let this soak for around 10 minutes to soften.  Set aside.
2. Heat some oil in a pan. Add the garlic, onions and ginger. Saute for a few minutes until aromatic. Open the cans of sardines and pour all the contents in the pan. Saute for a few minutes.
3. Pour 2 cups of water and mix a bit. Cover the pan and wait for it to boil. Season with salt and pepper to taste.
4. Add the softened vermicelli noodles. Let this simmer for a few minutes until the noodles are cooked.
5. Add the chopped pechay. Submerge them in the sauce and let it cook for a few minutes. Once the pechay leaves are cooked, the dish is ready. Turn the heat off.
6. Transfer the ginisang sardinas with sotanghon to a serving bowl. Enjoy this as it is or have it with some hot steaming rice. Yum!

What is Sotanghon Noodles

Sotanghon, also known as cellophane noodles or glass noodles, is a type of noodle commonly used in Asian cuisine, particularly in Filipino, Chinese, and Vietnamese dishes. The name “sotanghon” is derived from the Hokkien term “su-thun,” which means “thread” or “string.”

Sotanghon noodles are made from mung bean starch or sometimes from a combination of mung bean and sweet potato starch. The noodles are transparent and have a smooth, slippery texture when cooked. They are thin and delicate, resembling fine threads or vermicelli.

In Filipino cuisine, sotanghon is often used as an ingredient in soups, stir-fries, and noodle dishes. It is a popular choice for making pancit sotanghon, a Filipino noodle dish that typically includes chicken, vegetables, and various seasonings. The noodles absorb the flavors of the ingredients they are cooked with, resulting in a dish that is both flavorful and satisfying.

Sotanghon noodles are versatile and can be prepared in different ways, depending on the recipe. They can be soaked in hot water to soften before being added to soups or stir-fries, or they can be cooked directly in the broth to absorb the flavors of the dish.

Ginisang Sardinas with Sotanghon

Canned sardines have been a staple in Filipino households for many years, primarily due to their affordability and long shelf life. These canned sardine recipes has became a practical choice for Filipino sardines recipe especially during times when fresh ingredients were scarce or expensive. With creativity and resourcefulness, Filipino cooks found ways to transform canned sardines with different recipe that shows how to cook canned sardines, into delicious and satisfying dishes.

Sotanghon, also known as cellophane noodles or bean thread noodles, is a type of noodle made from mung bean starch. It is a versatile ingredient commonly used in various Filipino dishes, such as soups, stir-fries, and noodle dishes. The translucent and delicate nature of sotanghon allows it to absorb the flavors of the ingredients it is cooked with.

The combination of canned sardines and sotanghon noodles, instead of sardines and rice, in Ginisang Sardinas with Sotanghon reflects the Filipino approach to creating meals that are flavorful, practical, and satisfying. The dish showcases the ability to transform humble ingredients into a delicious and comforting meal.

Ginisang Sardinas with Sotanghon has become a popular and well-loved dish in Filipino households. It provides a nourishing and economical option for families, offering a balance of flavors, textures, and nutritional value. Its adaptability allows for variations and personal preferences, making it a versatile dish that can be customized to suit individual tastes.

While the specific history of filipino sardines recipe like Ginisang Sardinas with Sotanghon may be elusive, its presence in Filipino cuisine exemplifies the resourcefulness and creativity of Filipino cooks in making the most out of available ingredients.

How to Cook Ginisang Sardinas with Sotanghon

Preparing ginisang sardinas with sotanghon is just like preparing the usual canned dishes but with some extra ingredients to make it fuller to the tummy.

For this recipe, we will be using a unique type of noodles, the vermicelli noodles. Most people got confused between vermicelli and bihon noodles mainly because of the similiarities on the features of the noodles. To prevent having the wrong noodles, simply look for the word vermicelli on the packaging of the noodles.

Instead of boiling, the vermicelli noodles are prepared by soaking them in water for it to soften naturally. It will take around 10 minutes to soften and ready to use.

There are many varieties of canned sardines but for this recipe, I highly recommend using sardines in tomato sauce so you will have less trouble in adding flavors to the sauce. Saute the aromatics first before adding the sardines to cook. Depending on your preferences, you can either keep the sardines in its initial size or crush them a little to form a saucy noodle-like dish. The first choice is best when you want to partner this with rice and the crushed version is when you want to have this dish as a complete meal.

Add the softened vermicelli noodles to the sauce to let it cook better. To make it not just delicious but also delicious, I added some pechay leaves. Feel free to add veggies of your choice. The more, the better!

Once all the ingredients are fully cooked, time to eat! Yum!

Ginisang Sardinas na May Sotanghon Recipe

Mga Sangkap:

• 100 grams ng sotanghon (vermicelli)
• 2 lata (150 g) ng sardines in tomato sauce
• 4 butil ng bawang (hiniwa)
• 1 medium na sibuyas (hiniwa)
• 1 thumb ng luya (hiniwa)
• 2 tali ng pechay (hiniwa)
• 2 tasang tubig
• asin at paminta

Paano Lutuin:

1. Ilagay ang sotanghon sa isang bowl. Ibabad ito sa tubig ng 10 minuto para lumambot. Isantabi.

2. Magpainit ng mantika sa isang kawali. Igisa ang bawang, sibuyas, at luya ng ilang minuto hanggang maging mabango. Buksan ang mga lata ng sardinas at ilagay ang lahat ng laman sa kawali. Igisa ng ilang minuto.

3. Lagyan ito ng 2 tasa ng tubig at haluin ng konti. Takpan ang kawali at hintayin itong kumulo. Timplahan ng asin at paminta ayon sa panlasa mo.

4. Sunod na ilagay ang lumambot na sotanghon. Hayaan itong maluto ng ilang minuto.

5. Idagdag ang hiniwang pechay. Ilubog ang mga ito sa sabaw para maluto. Kapag luto na ang mga pechay, ready na ito. Patayin ang apoy.

6. Ilipat ang ginisang sardinas na may sotanghon sa isang serving bowl. Enjoyin ito at ihain kasama ng mainit na kanin. Yum!