Easy 10-Minute Sambal Sardines

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1. 1

   Add oil to a pan over low to medium heat, then add the dried chilli paste.

   💡 The amount of chili paste can be adjusted based on spice preference.

   Dried Chilli Paste 50g

   🔥 medium heat▶ 0:49

2. 2

   Add the sliced onions, ginger, garlic, and belacan to the pan.

   💡 You can toast the belacan first if desired.

   Onion 1Ginger 2 tspsGarlic 2 tspsBelacan (Fermented Dried Shrimp Paste) 1 tsp

   ▶ 1:08

3. 3

   Stir-fry the mixture over low to medium heat until the chili paste has dried down slightly and the oil turns red.

   💡 Cooking the chili paste until the oil separates helps deepen flavor and removes raw chili taste.

   🔥 medium heat▶ 1:37

4. 4

   Add water and optional tamarind paste, then stir in the salt and sugar. Bring the mixture to a bubbly boil.

   💡 Since the tomato sauce is already sour, do not add too much tamarind paste.

   Water 1/2 cupTamarind paste 1/2 tspSalt 1 tspSugar 2 tsps

   🔥 boil▶ 2:00

5. 5

   Add the entire can of sardines and the tomato sauce to the pan. Stir gently to combine.

   💡 Be gentle to prevent the sardines from breaking apart.

   ▶ 2:28

6. 6

   Simmer the mixture for about 5 minutes.

   💡 Leaving it on the heat longer can help remove any metallic taste from the canned sardines.

   🔥 simmer⏱ 5 minutes▶ 2:59

7. 7

   Give it a final taste test before serving.

   💡 Serve with hot rice or bread.

   ▶ 3:03

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Nomadette Eats on YouTube