Sardine Sambal


2 cloves garlic, pounded
3 shallots, pounded
2 tbsp oil
2 tbsp chilli paste
1/2 tsp belacan granules
1 stalk lemon grass, smashed lightly
1 can sardines, remove bones and mash
1 piece dry asam keping, soak in 2 to 3 tbsp hot water


1/2 tsp salt or to taste
1 tsp sugar or to taste
1 onion, sliced thinly
Juice of 1 lemon


Fry pounded ingredients in oil, then add chilli paste, belacan granules and lemon grass. Add sardines and asam keping together with the soaked water. Add seasoning, mix well and fry till almost dry. Dish out, add sliced onions and lemon juice. Serve either hot or cold.

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