Alright. To the recipe now. The sardine recipe. A different style to cooking, but aha, the Malaysian sambal style as in. Where did the recipe originate from? Of course. My brain. The brain of "My Fifty Six Life" and the brain of this "The Crazy Lover", which by far, won't let me down, the moment I walk into my kitchen and where food is cooked with lotsa of cooking soul and love soul (Mathi Achar). Nothing complications though. No. Not at all. Its the simplified cooking technic, neither you have to scream or roll on the floor for the ingredients. No. You won't. I can vouch. I can assure too. Let's cook foodies. Cook this Sambal Style Sardine Fry (Ikan Cabe Ijo). Spiciness of course without a doubt, atop and all over these crispy on the outside and fried to the right texture on the inside sardines.
4 sardine – clean and score on both sides
1 ½ tbsp (or as needed) dried chili paste (blended or ground dried red chilies).
½ tbsp. corn flour
Lime juice - as needed
Salt to taste
Oil as needed
Optional – Thai betel leaves
Marinate with all the ingredients except the leaves and oil.
Keep aside or place in the fridge for ½ hour.
Place fried fish atop the betel leaves before serving.