I love sardinas since birth, so to say. It’s a childhood luxury food, being a barrio boy, my mother used to make pancit bijon with sardinas as a viand for rice. Or saute it in lots of garlic and onions and liters, literally, of water, for a savory sardinas soup. The distinct sardinas smell and its rich and delicious tomato sauce is unforgettable to the palate.
So much so, that until today, it’s still a favorite, as is or with vegetables. And I most prefer repolio (cabbage) sauteed with flaked sardines. And not content, I made another sardinas dish, for soup, with talinum (Talinum fruticosum) leaves:
I’m simply blessed…