Monday, 18 July 2016

hot sardine sambal

makes 4 servings


12 large red chillies
12 red chilli padi (bird's eye chillies)
2/3 cup sliced spring onion green tops
a little water (about 1/4 - 1/3 cup)

4 tablespoons oil
2/3 teaspoon turmeric powder
1/2 - 2/3 teaspoon wheat free asafoetida (hing)
1 teaspoon salt (or to taste)
1 1/2 teaspoons white vinegar
2 x 400 g can sardines in tomato sauce or oil (discard sauce or oil)

  • put all sambal ingredients into blender and process until chilli seeds are crushed
  • heat oil in wok or pan until moderately hot
  • stir in turmeric powder and asafoetida 
  • after a few seconds pour in sambal paste and stir over high heat until oil separates from paste
  • stir in salt and vinegar
  • add drained sardines and stir gently over medium to low heat until heated through
  • dish out and serve with brown rice

  • this sambal is very spicy
  • reduce amount of chilli padi to taste 
  • start with 3 chilli padi if new to spicy food or omit entirely
  • chilli padi is one of the foods that supposedly activate the sirtuin class of proteins in our bodies to enable supercharged fat burning capabilities and delay aging

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