This is a dish I’m pretty sure most kids grew up eating in Singapore/Malaysia!
I have bad memories eating this as a kid as it had all the elements I didn’t like: sardines, raw onions, coriander. And to top it off, my mom would slap it in a sandwich using wholemeal bread – ugh!
The best part of all this? These are ingredients I love today haha!
In partnership with Ayam Brand for their #ConfirmCanLah campaign.
1 can sardines in tomato sauce (425g)
1 red onion
1” turmeric root
3 large red chillies
6 small red chillies
1 tbsp tamarind pulp, soaked in 4-6 tbsp water
Raw shallots, sliced
- Make the spice paste by blending the garlic, onion, chillis, turmeric with a dash of water. Blend till a paste is formed.
- In an oiled and heated pan, fry the spice paste till fragrant.
- Add the tamarind water and bring it to a boil. Lower the heat and simmer for 5 minutes.
- Add the sardines along with its tomato sauce and stir to cook.
- Taste for seasoning, although the tomato sauce from the sardines has already been seasoned.
- Turn off the heat and stir in the spring onion with the residual heat.
- Serve and top with raw shallots and spring onion.
- If the dish is too sour for your liking, feel free to add about 1 tbsp sugar