Yesterday, I was craving something salty. I opened the pantry and spotted a can of Young’s Town sardines in tomato sauce in our fridge. I smiled. Odong instantly came to mind. And just like that, the craving hit.
I didn’t want to go out or even move much, to be honest. So I checked our kitchen for anything I could cook with whatever we had left... and there it was — a can of sardines, a pack of odong noodles, and some freshly picked malunggay and patola from our backyard. Boom. Craving solved.
They called it Odong — a poor man’s pancit, maybe, but rich in flavor and memories. So I thought I'd share how I make mine — simple, easy, and perfect for a rainy day.
Ingredients I Used:
1 can of Young’s Town sardines
1 pack of odong noodles
3 cloves of garlic, minced
1 onion, sliced
A few whole peppercorns (trust me, the aroma is worth it!)
1 small patola, sliced
A handful of malunggay leaves
Around 1 to 2 cups of water
A little cooking oil
Let me share with you my simple steps in cooking this dish!
Step 1: Saute the Basics
I started by heating some oil in a pan. Then I threw in the garlic, onions, and a few whole peppercorns.
I really prefer using whole peppercorns for this dish for the smell is just so aromatic.As soon as the aroma filled the kitchen, I knew this dish would hit the spot.
Step 2: Add the Sardines
After the onions turned a bit translucent and the garlic was golden, I poured in the sardines and sauce and all.
I used Young’s Town (our go-to brand since forever). I gently mashed the sardines a little so they would mix well with the sauce. I let it simmer for about five minutes while the tomato flavor deepened.
Step 3: In Goes the Odong
Next, I added water and just enough to make it a little soupy. I dropped in the odong noodles. These noodles are yellowish and look a bit like spaghetti, but are softer when cooked. They’re different from miswa, a thicker and a bit more filling. I stirred them gently so they wouldn’t stick together.
Step 4: Add the Patola
Once the noodles were halfway done, I tossed in the sliced patola. This veggie cooks quickly, so I didn’t leave it too long and for around 3 to 5 minutes.
Step 5: Finish with Malunggay
And finally, when everything was just about done, I turned off the heat and added the malunggay leaves. No need to cook them too long and the residual heat from the broth is enough to wilt them. This last step gives a fresh, earthy taste that reminds me of home.
I sat down with my bowl and I took my first bite. It was simple, nothing fancy, but it tasted like every rainy day memory I had growing up.
The noodles were soft, the sardines flavorful, the patola silky, and the malunggay brought it all together. And those peppercorns gave the broth a gentle kick that warmed me up from the inside.
It’s funny how a humble dish like this can bring so much comfort. No big recipes, no measuring cups — just instincts, memories, and heart.
