Saturday, January 22, 2011

Sardine Rolls

In my house, our bread story is a boring story. Except for few slices consumed by my other half-half, I can't stand the sight of bread. Never been a bread person, honestly, unless I am really dying of hunger, bread will never enter my mouth. But logically, I still keep a loaf of bread as the in case food, mainly for my man. Seemingly, sometimes bread will sit remain where it is, until I realise I better get going to converting it, this time around, as a snack (Bonda, Fried Lotus Roots, Egg Fish Roll & Otak-Otak). (Sardine Varuval Potatoes). Bread filled with sardine, egg wash thereafter for sealing it and baked for crispiness on the outside and soft bite inside.

For the Sardine Filling
1 small tin of sardines (155g - drain the sauce)
3 shallots (sliced thinly)
1 tsp chilli powder
1 tbsp oil
Salt for taste

Other Ingredients
10 slices of bread (cut off crust)
2 eggs ( beaten)

For Filling
Heat oil and saute shallots.
Add sardines.
Season with salt.
Remove from heat. 
Let it cool down.
Place a little in the center of a bread slice.
Gently roll.

Dip in beaten eggs, also to seal the edges.
Place rolls on a greased baking tray
Bake at 170C to brown both sides.
(Note; turn the rolls to brown on the other side)

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  1. I always love to eat this YAY and the best part is I get to make them myself now :D Thanks for the recipe!

  2. Such a delicious rolls.. Have never ever thought of this combination in food!!


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