Microwave ginisang sardinas (Filipino sardines with tomato and egg)
Canned sardines simmered with garlic, tomato and onion and bound with a soft egg, the Filipino pantry dinner over rice with over 30 grams of protein.
- 15 min total
- 8 min hands-on
- Follow-a-recipe easy
- Serves 1
- About $3.22 a serving
- 560 calories
- Gluten-free
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 1 servings.
- 2 cloves garlic
- ¼ cup frozen pepper and onion blend
- ⅓ cup diced tomatoes
- 1 can canned sardines, 3.75 oz, in tomato sauce if you can find it
- 1 large egg
- 1 cup microwave rice pouches, half an 8.8 oz pouch
- 1 green onion, torn into small pieces (optional)
From your pantry
- 1 tsp vegetable oil
- 1 pinch black pepper
Each serving has about 560 calories, 38 g protein, 49 g carbs and 24 g fat, and costs about $3.22 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No diced tomatoes? Crushed tomatoes work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Press each garlic clove flat under the bottom of a mug, pull off the skin, and tear the garlic into small bits.
Dolly’s tip: Pressing with a mug cracks the clove open so the skin slips off. No knife needed.Microwave the garlic and oil in a microwave-safe bowl for 45 seconds to 1 minute, and just turning .
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 50 sec
in the peppers and onions and the tomatoes, cover with a plate, and microwave 2 minutes until soft and bubbling.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Timer: 2 min
Add the sardines with their sauce and break them into big chunks with the fork.
Dolly’s tip: The tiny bones in canned sardines are soft enough to eat and full of calcium. No need to pick them out.Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
the egg in a mug and pour it over the sardines.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Microwave 1 minute, stir gently, then 30 seconds more, until the egg is set.
Timer: 1 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Heat the rice in its pouch as the package says, usually 90 seconds, put half in a bowl, and pile the sardines over it with a grind of pepper.
Timer: 1 min 30 sec
Scatter the green onion over and eat it hot.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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