Due to the nature of this challenge (as part of Ayam Brand’s #ConfirmCanLah campaign), this recipe was taken off the web from one of my awesome team members*. But the episode with See Min (@henn.drawn) was far too entertaining, I absolutely had to share it – just don’t credit me for the recipe!
*This team member doesn’t cook, so he had no clue what he was getting See Min and I into!!
(I have a thing for tiny kitchen equipment. This mini ice cream scoop is one of my favourites!)
This goes down as one of the sweatiest episodes I’ve ever done. I really need to get an AC installed in my kitchen!
I am also proud to announce that thanks to this episode, I now know how to properly apply make-up setting spray.
In partnership with Ayam Brand for #ConfirmCanLah.
2 cans sardines in extra-virgin olive oil
3/4 cup breadcrumbs
½ cup plain yogurt
1 tsp chilli flakes
1 tsp chili powder
1 tsp salt
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 tsp salt
1 bay leaf
1 sprig of rosemary, destemmed
500g chunky tomato purée
- Remove sardines from the can, reserving oil, and place them in a bowl. Add remaining fish meatball ingredients, along with the oil from one can. Mash with a fork until smooth.
- Use your hands or tablespoons to form the mixture into small balls and place them on a rimmed baking sheet, and refrigerate about 10 minutes.
- While the meatballs chill, start the tomato sauce.
- Heat the olive oil over medium heat in a large pan. Cook the onions and garlic until they soften, about 5 minutes.
- Add the tomato purée to the pan, and add the paprika, red pepper flakes, rosemary, and the bay leaf. Cover pan and simmer for 10-15 minutes.
- While the sauce simmers, turn on your broiler and broil the meatballs for about 5 minutes until they’re golden brown.