Wednesday, November 21, 2018

Sardine Sambal

Sardine Sambal or Sambal Sardine. Both the same anyway. Its just a matter of whether you want to put sardine in front of sambal or sambal in front of sardine. Sardine Sambal. In fact, for a matter of fact, I really have lost count on the number of times I have already made (Sardine Varuval) and I know there will never be a full-stop. What is Sardine Sambal? Our Malaysian spicy side dish which is like the best food wonder when eaten alongside rice and you must, potentially, include Rasam (Pineapple Rasam), Sodhi (Malu Kirata) and Sambar (Udupi Sambar). Shall we grab the recipe now? Me unveiling my version of Sardine Sambal and you giving it a go? You should. Pretty much a simplicity in cooking, the easiest version by far and you just need a couple of our pantry friendly ingredients. Put your trust in this recipe of mine and? You will not be disappointed in any which way.

1 big can of sardines (with the sauce)
4 shallots - slice
Some tamarind juice or lime juice
3 tbsp oil
Salt to taste

For rempah/chilli paste
2 tbsp dried chilli paste
1 tsp garlic paste
1 tsp belacan powder
**(Or pulse/blend 10 dried chillies, 5 garlic and 1/2 inch roasted belacan)

Heat oil.
Saute/fry shallots.
Add chilli paste.
Fry and stir till oil splits.
Add sardine with the sauce.
Cook till gravy/sauce thickens.
Add salt and lime juice/tamarind juice.
Stir and dish out.

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