Monday, February 6, 2017

Tempoyak Masak Lemak Sardine


Traditions don't die. Not even our Malaysian food tradition. Unless and until, you allow it. Not me though. I actually treasure our Malaysian food like how they used to be even as far as few generations behind (Ikan Buah Keluak). Of course obviously, Tempoyak Masak Lemak Sardine is not my Indian food tradition, but I am definitely a Malay food loving very much person. I just so love Malay food (Sayur Lodeh). Any whichever (Asam Pedas Ikan). My favourite. Especially budu, jering, petai (Sambal Goreng Udang Pete), sambal (Sambal Tumis Telur), specifically sambal belacan (Sambal Terasi) and tempoyak. Oh-My-My-Me! Kick ass me loving. Tempoyak. Each time I see tempoyak at the wet market, I must buy and on this particular day, at the supermarket, when I saw a bottle of tempoyak cili, god! I had to buy immediately. And tempoyak by far, can be eaten raw. As in as a dip for raw salad, the other of course, adding into masak lemak (Pucuk Ubi Masak Lemak & Masak Lemak Ikan Masin Nenas). How do cook Tempoyak Masak Lemak Sardine? Ingredients, step by step and all of it. Clearly listed below. Tempoyak Masak Lemak Sardine (Sardin Masak Lemak Cili Padi). Big balls of our Malaysian food fire.   
Ingredients
For the paste
4 to 5 green chillies
1 inch fresh turmeric
1 serai/lemongrass
1 inch lengkuas/galangal
4 shallots
5 garlic
1/2 inch belacan/shrimp paste (optional)
** Blend these ingredients with some water for a thick paste

Other ingredients
2 tbsp tempoyak
I can sardine (drain off the sauce)
1 Chinese brinjal - slice
1/2 cup thick coconut milk
1 turmeric leaf - sliced
3 tbsp oil
Salt to taste

Method
Heat oil and when heated, fry paste till aromatic and oil splits.
Add brinjals.
Pour some (more or less) water.
Stir and cook to soften brinjal.
Add sardine, tempoyak, coconut milk and salt.
Gently stir and simmer just to heat through.
Off the heat and combine in turmeric leaf.








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14 comments:

  1. Brinjal sardine and coconut milk..this combo is new to me..And addition of turmeric leaf slice too...last pic tempting me..superb!

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  2. Your home-cooked sardine looks real yummy! xoxo

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  3. wow the fresh turmeric and lemon grass...this dish is absolutely droolworthy, nava.

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  4. Simply mouthwatering dear..Loved the plating and the pics as well

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  5. A timely recipe...i hv ikan patin in the freezer , a bottle of tempoyak in the fridge, lemongrass and cili in the garden...hehehehe..can "copy" your recipe. 😊

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  6. Looking good Navneetham.....i love the smell of lemon grass...

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  7. Looks like an interesting meal.

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  8. This is a nice combination with sardine brinjal and coconut milk. Would love to have with some warm rice

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  9. Taking inspiration from others and adding their own thing to plus it calling it their own invention is copying in some way.. there is no denial that yr recipes r amazing n u hv put so much hard work over 5 years now.. not sure abt this type of cuisine new fr me bt looks n tastes yumm!

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  10. And WALLA!!! THis is truly a dish for the ages. Your creativity is amazing especially the way you took an already existing dish and made it your own by changing absolutely 100% nothing in it. You truly are a culinary genius. Nobody can say anything to bring you down you are up there like a floating oil one of the best local bloggers in the blogosphere no doubt pull stop to this.

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  11. i have tried twice tempoyak patin

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  12. Brinjals and sardines that sounds different and interesting...

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