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  • Sardine Rendang

    1 vote
    Sardine Rendang
    Prep: 25 min Cook: 20 min Servings: 4
    by Navaneetham Krishnan
    370 recipes
    >
    Immersed with the intoxicating aroma of coconut and all the fragrant herbs.

    Ingredients

    • For rendang gravy
    • 7 dried red chilies
    • 5 shallots
    • 1 inch lengkuas/galangal
    • 1/2 inch ginger
    • 4 garlic
    • 1 serai
    • Blend/ground with some water for a smooth paste
    • Other ingredients
    • 1 big can of sardines (about 6 pcs) - drain off the sauce and gently pat dry.
    • 1 tsp rice flour
    • 1 cup coconut milk
    • 1 piece assam keping/dried tamarind (can also use tamarind juice)
    • 1 daun kunyit/turmeric leaf - sliced thinly
    • 1 tbsp kerisik/pan fried and pounded fresh coconut
    • Salt for taste
    • Oil as needed

    Directions

    1. Add coconut milk, rendang paste, tamarind and salt in a wok/pot.
    2. Simmer, stirring regularly until it’s thick.
    3. Meanwhile, dust/mix sardines with rice flour.
    4. Deep fry, remove and keep aside.
    5. Cool down slightly and add into rendang gravy.
    6. Also, add kerisik.
    7. Stir continuously, add turmeric leaf, another good stir and remove from heat.

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