This
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
Acar Fish).