Whenever there are no celebrations or fiestas, Filipinos tend to get very basic when it comes to their viands. However, give Filipino noodles, a can (or two) of sardines and water, and the Filipino can still whip up a simple yet tasty dish. Odong recipe proves this.
Native to the Visayas and Mindanao regions, Odong is a simple dish with Odong noodles as its main ingredient. Odong noodles which are yellow in colour are commonly sold in wet markets and variety stores in the said regions, so for those in Luzon, misua or sotanghon can also be used as substitutes.
Odong Recipe Preparation and Tips
Though this Odong recipe makes a noodle dish, the main driver of the taste is the red sardines as it is what gives the dish its tasty tomato flavour. The sardines provides an extender as well. You can use either Tinapa or regularly canned sardines, or you can also have spicy sardines if you want to kick it up a notch. Fried tinapa can also be used in this recipe to provide a rough contrast in the somewhat slimy (in a good way) texture of Odong. An added treat is that the tinapa will also absorb some of the Odong broth, so you’re also guaranteed a tasty sahog. Real sliced tomatoes can also be added into the saute to make odong much tastier as well as chopped celery if you want to make it fancier.
- ¼ kilo Odong noodles
- 1 can sardines
- 1 onion chopped
- 4 cloves garlic
- salt and pepper to taste
- spring onion
- Saute garlic and onion
- Add the sardines, salt and pepper and simmer for 2 minutes.
- Add water (just calculate that it will be enough until the noodles are cooked)
- Serve it hot and garnish with spring onion.
Other vegetables that you can include in this odong recipe include patola and upo. This up to the nutritional value of the entire meal.
Even if the Odong recipe already has noodles in it, you can still actually serve this with rice as it will absorb the extra sauce coming from the broth. Enjoy it as a spread for your morning Pandesal or as a full meal for lunch or dinner.