cooking food from home and experimenting with new cuisines
Wednesday, October 17, 2012
Sambal Tumis Sardin
I made this for lunch today. I had been playing around with the idea of attempting this Malay style way of preparing sardine and it was absolutely delicious- with the heat of the chilli padis, sourness of the tamarind, the pungency of the belachan and fragrance of lime leaves. You can serve this with rice or toasted bread.
3 small cans of sardine in tomato sauce
1 red onion sliced
3 garlic cloves sliced
3 tbs juice from tamarind
1/2 tsp belachan
5 kaffir lime leaves
8 chilli padis chopped
1. Heat oil and fry onion, garlic and chilli padi until softened. Add belachan.
2. Then add sardines and tamarind juice. Cook for 10 mins before adding lime leaves.
3. Simmer for another 20 mins before serving.