Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, sardine sambal (singaporean dish with an indian twist). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
A super simple home-cooked dish that pretty much all Singaporeans and Malaysians are familiar with. It's steeped in memories of our childhood 🚸 and. A restaurant located in Sydney specialising in all your favourite Malaysian & Singaporean food and more.
Sardine Sambal (Singaporean dish with an Indian twist) is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Sardine Sambal (Singaporean dish with an Indian twist) is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have sardine sambal (singaporean dish with an indian twist) using 17 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Sardine Sambal (Singaporean dish with an Indian twist):
- Make ready chili paste
- Take 6 dried red chili
- Prepare 3 onion
- Take 3 clove garlic
- Get 1/4 slice ginger
- Make ready 3 candle nut
- Prepare 1 lemon grass (serai) only use the bottom half
- Take Sautê
- Take 1 dash black mustard seeds
- Take 1 small onion ( chop them up)
- Make ready 1/2 tsp tumeric powder
- Get 2 tomato
- Take 4 tbsp oil
- Get 1 dried red chili ( cut them up)
- Take main ingredients
- Prepare 1 can sardine in tomato sauce
- Get 2 small potatoes
Sambal can either be eaten raw after being mashed with Mortar and Pestle (Ulekan) or usually fried afterwards (especially if you add the paste). In Indonesia there are varieties of sambal ranging from Sambal Hijau (green chilies sambal), Sambal Terasi, Sambal Mangga (Mango Sambal). Sambal is essentially a spice paste made with chilli and has long been a cornerstone of Indonesian dining. We just had a can of smoked sprats from Russia and were wondering why they tasted so differently from the sardines in the supermarket.
Instructions to make Sardine Sambal (Singaporean dish with an Indian twist):
- blend all the ingredients for the chili paste .. make a fine paste
- set the chili paste aside
- heat a shallow pan or wok on the stove top
- add oil
- once the oil is heated, Add black mustard seeds, once it's starts popping add the cut up dried chilli, sliced small onion and Sautê
- once the onions turn a golden brown color add the tomatoes and Sautê
- add the turmeric powder and Sautê
- add the chilli paste n Sautê Sautê Sautê! the chilli paste has to cook well .. constantly stir …
- once the oil has separated from your mixture in the wok, Add the can of sardines and the tomato sause in it
- add potatoes ( optional
- stir and let it cook
- remove from heat after 7 mins
- serve with rice or bread
Are sprats just sardines that have been smoked or is a different fish or is a sprat a baby sardine? Sambal, in Indonesian and Malaysian cuisine, a spicy relish served as a side dish. The basic sambal consists of fresh chilis, shrimp paste (trassi), lime juice, sugar, and salt. Though most sambals are uncooked, a sambal goreng is fried. Numberless variations can be created by the addition of.
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