I don't usually talk in superlatives but this is an exception. A simple? way to start the BER months. (Hey, Christmas season in the Philippines has just unofficially started). Anyway, why do I claim this was the best ginisang sardinas ever? We'll 'twas the way I felt when I finally got to taste my experiment (i.e cooking-lol).
Ginisang sardinas is the most popular way of preparing canned sardines. But I has some very minor tweaks in the usual recipe. I just started the usual way by sauteeing garlic and onions. Then I added more oil and placed the sardines without the tomato sauce. I just "halved" them to get rid of the "bones" and to maintain their shape.
I then added some chillis and powdered seasoning and continued "frying". I poured the tomato sauce it came with plus extra tomato sauce (Del Monte) to make it richer. Then I let it simmer for a while and served them over a "bed" of boiled kamote tops (actually microwaved-lol).I never had the idea it would came up this way since I was busy thinking about blogging it. When it was time to eat, I swore could I finish 3 cups of rice even with just the sauce for it was heavenly. The kamote added some "dimension" to the usually plain ginisang sardinas not to mention fiber intake for that day. Now I'm thinking of making another one in a few hours time.