Ever
classic, ever beloved, spicy sardine made with canned sardines is simply
irresistible. No dried chilli paste is needed, so you don’t have to pound or
blend even if using fresh chillies. For tanginess, there’s no need for tomatoes.
The sauce in the canned sardines works as it is.
The twist for this recipe is home-grown lemongrass, turmeric leaf, and bird’s eye chillies, which add fragrance, spiciness, and the health benefits of cooking with herbs. Known as sambal sardine for Malay cooking, or sarden sambal for Indonesian food, it’s called sarden balado when made with balado sauce (SPICY EGGS/TELUR BALADO).