Recipe: Yummy Sardine Sambal (Singaporean dish with an Indian twist)

Sardine Sambal (Singaporean dish with an Indian twist). 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.

Singaporean cuisine includes both unique dishes and others that, while sharing names with dishes in other cuisines. Traditional Malaysian and Singaporean. - Sambal. They bill themselves as The Malaysian Food Experience and they spot on: they serve great authentic Malaysian food. You can have Sardine Sambal (Singaporean dish with an Indian twist) using 17 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Sardine Sambal (Singaporean dish with an Indian twist)

1. Prepare of chili paste.
2. Prepare 6 of dried red chili.
3. Prepare 3 of onion.
4. It's 3 clove of garlic.
5. It's 1/4 slice of ginger.
6. It's 3 of candle nut.
7. You need 1 of lemon grass (serai) only use the bottom half.
8. You need of Sautê.
9. You need 1 dash of black mustard seeds.
10. It's 1 small of onion ( chop them up).
11. Prepare 1/2 tsp of tumeric powder.
12. You need 2 of tomato.
13. It's 4 tbsp of oil.
14. Prepare 1 of dried red chili ( cut them up).
15. Prepare of main ingredients.
16. It's 1 can of sardine in tomato sauce.
17. It's 2 small of potatoes.

Sambal is essentially a spice paste made with chilli and has long been a cornerstone of Indonesian dining. Indian cuisine consists of a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations. Sambal Matah Recipe, an Indonesian raw, spicy shallot and chilli salsa or condiment from the island of Bali.

Sardine Sambal (Singaporean dish with an Indian twist) instructions

1. blend all the ingredients for the chili paste .. make a fine paste.
2. set the chili paste aside.
3. heat a shallow pan or wok on the stove top.
4. add oil.
5. 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.
6. once the onions turn a golden brown color add the tomatoes and Sautê.
7. add the turmeric powder and Sautê.
8. add the chilli paste n Sautê Sautê Sautê! the chilli paste has to cook well .. constantly stir ....
9. once the oil has separated from your mixture in the wok, Add the can of sardines and the tomato sause in it.
10. add potatoes ( optional.
11. stir and let it cook.
12. remove from heat after 7 mins.
13. serve with rice or bread.

A sardine fish curry made with tamarind, coconut, shallots and red chillis. Served with steamed rice, this dish is absolutely sensational. Appam, a soft and thick center with a paper thin outside can be paired with. The origins of the deliciously rustic Bunny Chow can be traced to one of the largest Indian communities outside India. As bunny chow is still rarely ever served with a knife or a fork, customers use the bread on top to scoop up the spicy gravy, tearing their way round the loaf until reaching the delectably.