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Sambal Style Sardine Fry
sardine cooking story in my house? Always, forever and I am absolutely certain will go on, and on. Either every now
and then, or for a fact, I reckon, every often like a rapid fire or towering inferno. What's with sardines in my house if your curiousity is killing you? In other words, why sardines are one of our food prides? Actually, you know what? I really don't have an absolute answer for you.
Perhaps better be said as, because fish is sort of a favourite in my house (Western
Style Pan Grilled Spicy Salmon, Nyonya
Fish Curry & Ikan
Goreng Asam Jawa), and sardines, especially, since our local catch, they are pretty, really
affordable and mind you, tastiness as well. Regardless, whether the fresh ones or canned sardines (Sardine
Varuval & Sardine
Peratal). Sardines! Yea. There will always be the favourites to sardines like
sardine curries (Nadan
Fish Curry), or the Malaysian, our chilli based and chilli cooked sardine
side dishes. For me personally, the craziness and madness will forever be our Malay
style gravy style sardines dishes (Tempoyak
Masak Lemak Sardine & Sardine
Masak Cili Padi). Those spicy (Sardine
Sambal), salty and tadbit of sweetness, the Malay or Malaysian revelation
of mouth-popping, yippie-yeh-yeh tastiness (Nyonya
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.
Ingredients 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
Method Marinate with all
the ingredients except the leaves and oil. Keep aside or
place in the fridge for ½ hour.
Fry fish on both sides. Place fried fish
atop the betel leaves before serving.
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