Masa Sedia: 10 minit (Prep Time: 10 minutes)
Masa Masak: 15 minit (Cook Time: 15 minutes)
Saiz Hidangan: 2-3 orang (Serving Size: 2-3 people)
Bahan-bahan (Ingredients)
- 1 tin besar sardin (asingkan ikan dan sosnya)
(1 large can of sardines – separate the fish and the sauce) - Sedikit tepung gandum – untuk menyalut ikan
(A bit of plain flour – for coating the fish) - 1 biji bawang besar – dihiris bulat
(1 onion – sliced into rings) - 3 sudu besar cili giling
(3 tbsp chili paste) - Air asam jawa, garam, dan gula melaka secukup rasa
(Tamarind juice, salt, and palm sugar to taste) - Bahan Kisar: 3 ulas bawang merah & 2 ulas bawang putih
(Blended Ingredients: 3 shallots & 2 cloves garlic) - Minyak masak secukupnya
(Cooking oil as needed)
Cara-cara (Instructions)
- Salut Ikan: Ambil ikan sardin yang telah diasingkan dan salut nipis dengan tepung gandum pada setiap ekor ikan.
(Coat the Fish: Take the separated sardines and lightly coat each fish with plain flour.) - Goreng Ikan: Panaskan minyak dan goreng ikan sardin sehingga sedikit garing. Angkat dan ketepikan.
(Fry the Fish: Heat oil and fry the sardines until slightly golden on the outside. Remove and set aside.) - Tumis Sambal: Gunakan sedikit minyak gorengan tadi, tumis bahan kisar dan cili giling sehingga pecah minyak.
(Sauté Sambal: Using some of the frying oil, sauté the blended ingredients and chili paste until the oil separates.) - Masak Kuah: Masukkan sos sardin (dari dalam tin tadi), air asam jawa, garam, dan gula melaka. Biarkan kuah mereneh sehingga sedikit pekat.
(Cook the Gravy: Add the sardine sauce, tamarind juice, salt, and palm sugar. Let the gravy simmer until slightly thickened.) - Satukan: Masukkan bawang yang dihiris bulat dan ikan sardin yang telah digoreng tadi. Gaul perlahan-lahan supaya ikan tidak hancur dan kekal garing.
(Combine: Add the sliced onions and the fried sardines. Toss gently so the fish stays intact and remains crispy.)
Tip Tambahan (Extra Tips)
- Tepung Gandum: Jangan salut terlalu tebal supaya rasa asli ikan tetap terasa dan kuah sambal tidak menjadi terlalu “bertepung”.
(Plain Flour: Do not coat too thickly to maintain the original fish taste and prevent the gravy from becoming too starchy.) - Keseimbangan Rasa: Sambal sardin yang sedap mesti ada imbangan rasa masam (asam jawa) dan manis (gula melaka) untuk menaikkan selera.
(Flavor Balance: Delicious sardine sambal must have a balance of sourness and sweetness to enhance the appetite.) - Cadangan Hidangan: Sangat padu jika dimakan bersama Lempeng Kelapa atau nasi putih panas-panas!
(Serving Suggestion: Perfect when eaten with Coconut Pancakes or hot white rice!)