haldinat

Sardinas. Canned sardines. Goes so well with almost every vegetable you can think of, and many more. Good with green papayas, chayote, gourds (kabatiti, tabungaw, tangkoy), banana blossoms (sabunganay or susop), young jackfruit/breadfruit (langka or anangka, rimas, pakak), boiled beans (balatong, utong, kardis [pusi]), even with green leafy veggies like spinach, camote, kangkong, petchay, and the like. And aba (taro) and pikaw (wild taro) shoots/stalks.

These, sautéed, or just plain boiled with.

Like this boiled balatong with sabidukong and sardinas.

And this one, still a balatong but with paria:

And of course with some flour and rice noodles like bihon, miki, canton, sotanghon, misua and other noodles.

I particularly love bihon with sardinas, it's a delicious viand with steamed rice! Like this:

And also this delicious one, with misua:

Hmm, you can even put it in your scrambled egg or as garnish/topping/filling in your holy pasta (spaghetti, carbonara, lasagna).

And but of course, it’s also good as it is, right from the tin can, with sliced tomatoes and onions and a squeeze of calamansi or a hint of vinegar, and some hot chili:

:::::