Wash and prepare the pechay. Remove the ends and then chop into smaller pieces. Separate the stems and the leaves. Transfer them to a container and set aside.

Heat some oil in a pan. Add the onions and garlic and saute them for a few minutes until aromatic. Add the chopped tomatoes and saute for a few minutes. Gently crush them while sauteing to soften and release the juice.

Add the sardines including the sauce. You may crush the sardines lightly if you like.

Once the sauce starts to boil, add the chopped stems of the pechay tagalog. You may add some water to thin out the sauce a little. Cover the pan and let it simmer for a couple of minutes.

Add the pechay leaves and mix gently. Add around 1/4 cup of water to cook the pechay leaves. Season with salt and pepper. Do a last stir before turning the heat off.

Transfer the ginisang pechay with sardinas to a serving plate. Enjoy this with a lot of hot steaming rice. Yum!