• Menu
  • Skip to right header navigation
  • Skip to primary navigation
  • Skip to secondary navigation
  • Skip to main content
  • Skip to primary sidebar

Aging Like Wine

A dose of fatty meat, carbs, coffee and cocktails

  • Food Talk
  • Home & Garden
  • Movies After Midnight
  • Search
  • Holidays
  • Food Talk
    • Breakfast at Noon
    • Lunch at 5:00
    • Dinner at 10:00
    • On the Side
    • Bread
    • Soup Bowl
    • Small Bites
  • Drinks
    • Hot Drinks
    • Ice-cold Drinks
    • Happy Hours
  • Home & Garden
  • Movies After Midnight
  • About
  • Privacy Policy
  • Search
  • Small Bites
  • Breakfast at Noon
  • Lunch at 5:00
  • Dinner at 10:00
  • On the Side
  • Soup Bowl
  • Happy Hours
Sauteed chayote, sardines and eggs over rice

Cooking a Meal with Sardines, Chayote and Eggs

Groceries are still jampacked so we stayed away. At home, with half a jar of sardines, half a chayote and two eggs, I cooked a meal.

You are here: Home / Food Talk / Cooking a Meal with Sardines, Chayote and Eggs

Yes, we have tried online grocery shopping but it didn’t go so well. To start with, only two groceries deliver to our area. The first one, Landers, delivered my orders last night but minus the beef, pork and chicken (sold out) but at least there were some veggies. Two pieces of chayote, a pack of green beans, four eggplants… They will have to do for a few days until the second grocery, Robinson’s via Metromart makes its delivery.

Why are we still cooking? A follower on Facebook asked me that yesterday. I guess she was curious though thankful too because I am still able to share recipes that are more in tune with today’s realities.

I told her that we cook because we have to. We don’t live in Metro Manila where restaurants still deliver cooked meals. We live in the suburbs. The boondocks, in fact. There are very few restaurants that deliver and delivery hours are limited. Worse, the minimum order is often too high — the equivalent of food we’ll have to eat for two days or longer. Cooking requires a little more work on our part but newly cooked food is really more palatable than reheating the same dishes for days.

And that’s the reason why I changed the banner-logo and the title of this sub-blog. “House on a hill”, a domain that I used for years, somehow gives the impression that we live in a mansion on top of a hill. That’s not a correct picture. We live in a hilly portion of the Sierra Madre mountain range, and so do a lot of people many of whom commute to Metro Manila to work. I hope that “Life in the Sierra Madre” will give readers a better idea of just how far we are from many amenities that city folk take for granted.

(The last paragraph no longer applies. This isn’t a sub-blog anymore, I have given it a different name which is echoed by the domain name.)

The second reason we don’t order cooked food has to do with hygiene. We just don’t feel comfortable eating food handled by strangers. The intense heat of cooking might kill bacteria but less than hygienic packing makes us cringe. It might sound like an extreme case of germophobia but, you know, I have this impression that it is the germophobes who will survive this crisis.

But, anyway… About this meal with sardines, chayote and eggs.

Sardines and chayote

The jar of sardines wasn’t full. There were three pieces of fish in it and enough flavorful oil to saute the chayote in.

I drained the fish, heated the oil in a pan and sauteed the julienned chayote and some sliced shallots in it. When the chayote was cooked through, I added the crumbled sardines. I stirred everything gently, adjusted the seasonings then poured in two beaten eggs. And that’s it. I divided the contents of the pan between two bowls of rice, and we ate.

If you’re a long time reader and you know that there are four of us in the house, you might be wondering why I cooked a dish for two. We had leftovers from last night’s dinner. The sardines, chayote and eggs meal was a secondary dish so that there would be newly-cooked food AND enough food for everyone.

Sardines, Chayote and Eggs Rice Bowl

Connie Veneracion
I made good use of the flavorful chili oil in which the sardines were soaked to create a simple meal.
Sauteed chayote, sardines and eggs over rice
Prep Time 5 mins
Cook Time 5 mins
Course Main Course
Cuisine International
Servings 2 people

Ingredients
  

  • 1 tablespoon oil from sardine jar
  • ½ chayote peeled, cored and julienned
  • 1 shallot (or half of a small onion) peeled and thinly sliced
  • salt (see notes after the recipe)
  • 3 sardines (I used sardines in chili oil)
  • 2 eggs beaten
  • rice to serve

Instructions
 

  • Heat the oil in a frying pan. Saute the julienned chayote and sliced shallot (or onion) with two generous pinches of salt until softened but not mushy.
  • Crumble the sardines and stir into the chayote and shallots.
  • Pour in the beaten eggs. When partially set, stir lightly, cook for a few more seconds then turn off the heat.
  • Scoop cooked rice into two bowls. Top each bowl with half of the sardines, chayote and eggs.
  • Tip: If there is excess oil from the jar of sardines, drizzle over the contents of the bowl before serving.

Notes

Sauteed chayote, sardines and eggs rice bowl
Because I used sardines in chili oil, I omitted pepper in the seasonings. You might want to use pepper if using less spicy sardines.
Keyword Eggs
Asian food lover?Visit Devour.Asia for travel stories, food tales and recipes!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

Published on March 16, 2020 by Connie Veneracion

About Connie Veneracion

We eat fatty red meat (except our older daughter) and skin-on chicken. We love seafood including fat-lined salmon belly. Sounds unhealthy for 2020? Hmmm… My husband and I are in our 50s, and we are not on maintenance meds. Neither have we been diagnosed with any condition often associated with people our age. The secret to aging like wine? Our laid-back life... (more)

Previous Post: «Instant noodles with oyster mushrooms Getting Creative with Instant Noodles
Next Post: Stocking on Food Rule #1: First One In, First One Out Chicken Katsu with Cheese Sauce; Grilled Eggplant on the side»

Primary Sidebar

Food Talk

Arugula in a white bowl

Arugula (Rocket) is My Favorite Salad Green

In Food Trivia

Hollandaise sauce in bowl

Flirting with French Cuisine

In Techniques

Basil flowers

How to Grow and Propagate Basil

In In the Garden

  • Holidays
  • Food Talk
  • Drinks
  • Home & Garden
  • Movies After Midnight
  • About
  • Privacy Policy
  • Search

Aging Like Wine is powered by Apple, Canon, great food and drinks. Except for blockquotes, screen grabs and stock photos, everything © Connie Veneracion. All rights reserved.