Tuesday, March 31, 2009

Sambal Sardin Makerel

The easiest way to serve canned food is just open the lid and serve but that's not me. I prefer the long way by cooking them with additional ingredients and garnishing.

Express cook for dinner tonite... Sambal Sardin Makerel but this is not as hot as the real 'sambal' as I have to match the needs of others taste buds especially my 'cerewet' Iman.

1 can mackerel - separated the sauce
2 shallots - sliced
1 clove garlic - sliced
2 cm ginger - sliced
2 tbsps blended chillies
2 tbsps chilli sauce
1 cup water
1 pc tamarind pulp
salt to taste
cooking oil

1 big onion - sliced
1 red chilli - sliced
1 green chilli - sliced

Heat oil in a pan over medium fire. Fry blended chillies until oil seperated.
Add in shallots, garlic and ginger, keep stirring until fragrant.
Add in all sauces, water and tamarind pulp. Bring to boil.
Add in mackerel and salt to taste. Cook for 5 minutes.
Lastly, add in the garnishing and simmer until onion soft.
Ready to serve.

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