Odong

The tin of sardines is the stock, sauce and protein all at once.

Fish. Not vegetarian — contains fish, fish sauce.

Ingredients

• 300 g odong noodles, broken short
• 2 tins sardines in tomato sauce, 425 g in total
• 300 g squash, in 2 cm dice
• 1 large handful moringa leaves
• 1 onion and 6 garlic cloves, chopped
• 1 thumb ginger, sliced
• 1 litre water
• 20 ml fish sauce
• 2 tablespoons oil

Method

1. THE TIN IS THE STOCK. Everything in it goes in, sauce included -- that tomato sauce is the body of the dish, and draining the fish leaves you with noodles in water.
2. Soften the onion, garlic and ginger in the oil.
3. Add the sardine sauce only, scraped out of the tins, and let it fry for 1 minute until it darkens.
4. Pour in the water, add the squash and the fish sauce, and simmer 8 minutes until the squash yields but holds.
5. Add the noodles and cook 4 minutes.
6. Lay the sardines in WHOLE and do not stir after this. They break up to nothing if you do, and the point is to find pieces of fish.
7. Moringa leaves in for the last 30 seconds, off the heat.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes