Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, sardine sambal (singaporean dish with an indian twist). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
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Sardine Sambal (Singaporean dish with an Indian twist) is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Sardine Sambal (Singaporean dish with an Indian twist) is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. 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):
- Get chili paste
- Prepare 6 dried red chili
- Take 3 onion
- Make ready 3 clove garlic
- Make ready 1/4 slice ginger
- Get 3 candle nut
- Prepare 1 lemon grass (serai) only use the bottom half
- Prepare Sautê
- Take 1 dash black mustard seeds
- Make ready 1 small onion ( chop them up)
- Get 1/2 tsp tumeric powder
- Prepare 2 tomato
- Prepare 4 tbsp oil
- Make ready 1 dried red chili ( cut them up)
- Make ready main ingredients
- Make ready 1 can sardine in tomato sauce
- Make ready 2 small potatoes
A restaurant located in Sydney specialising in all your favourite Malaysian & Singaporean food and more. Prawns, squid or fish and eggplant tossed in our chef's unique sambal paste and curry leaves. This is a list of Singaporean dishes. Singaporean cuisine includes both unique dishes and others that, while sharing names with dishes in other cuisines, have evolved to mean something distinctly different in Singapore.
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
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 Bajak Recipe (Javanese Sambal) » Indonesia Eats. Sambal Bajak is also known as Sambal Badjak among the Dutch and one of sambals that I miss from home. If anybody ever asked me what my favourite sambal was, I would have a hard time to decide.
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