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.