Sardine Peratal? Sort of the next door to Sardine Varuval. I might as well include Sardine Sambal too. Plus, if I can, I would definitely love fresh sardines which are by the way quite an affordable our local catch. Then again, on the days I really can't push myself to marketing? Canned sardines. Sure enough. They are usually included as part and parcel of my provision buying. At least two cans are bought and stored in my pantry and these are, definitely the handy ingredients when, like I have told you, I have no time for marketing. Various dishes trust me, can be converted out of canned sardines. Including this Sardine Peratal (Tempoyak Masak Lemak Sardine & Sardine Masak Lemak Cili Padi). Even Nadan Meen Curry is the produce out of canned sardine mind you. Alright, let's get down to the business of cooking Sardine Peratal. Nothing out of this world, yet, truly satisfying to our hunger. The minimalist when we speak about the ingredients and of course, easily and effortlessly put together dish.
1 big can sardine (without the sauce)
2 red onion - chopped
Plain chilli powder - as needed
Spices - 1 cinnamon, few cloves and 1 star anize
Some curry leaves
Lime juice - as needed
2 tbsp of oil
Salt to taste
Heat oil and throw in curry leaves for crisping up.
Add onion and spices.
Stir and saute.
Tip in chilli powder.
Stir as well as break the sardine as you cook.
Add salt and lime juice.
Give a good stir and dish out.
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