Ingredients:

200 grams   Salad macaroni, cooked according to package instruction

2 Tbsp   Cooking oil

3 cloves   Garlic, minced

1 pc, medium   Onion, minced

1 can x 155g  SABA Sardines in Tomato Sauce

Juice of 1 calamansi

1 pc, medium   Carrot, cubed, blanched

½ cup   Baguio beans, sliced, blanched

1 can x 234g  Pineapple tidbits, drained

1/3 cup   F&N Condensada

2 Tbsp   Pickle relish 

½ cup   Cheese, grated

1 pouch x 80-gram  Mayonnaise

½ cup   All purpose cream

3 Tbsp   Raisins

1 stalk    Celery, minced

¼ tsp   Ground white pepper

¼ tsp   Salt

Procedure:

1. Heat oil in a pan. Sauté garlic, onions, and sardines. Add calamansi juice and cook until sauce dries up, about 2-3 minutes. Set aside to cool.
2. In a large bowl, combine cooked macaroni, sautéed sardines, blanched carrot, blanched Baguio beans, pineapple tidbits, condensed milk, pickle relish, grated cheese, mayonnaise, all-purpose cream, raisins, celery, white pepper, and salt. Mix until well-blended.
3. Cover and refrigerate for at least two hours or until chilled. 
4. Serve cold.