Sardin Tumis Bersantan & Nasi Goreng Cili Kering
45 minutes
breakfastsahurIndonesian cuisinetumisnasi goreng
Ingredients14 items
- 2 cloves garlic, chopped
- 1 onion, chopped
- 3 large shallots, roughly chopped
- 5 dried chili peppers
- 1/2 box of coconut milk
- 2 cans sardines, reserved juice
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1 thumb-sized ginger, smashed
- 3 tablespoons vegetable oil
- Egg, fried and chopped (optional)
- Cooked white rice
- Fish sauce to taste
- Sweet soy sauce
Instructions
1
Chop 2 cloves of garlic, 1 onion, and 3 large shallots roughly.
2
Tumis the onions and shallots until slightly softened. Add smashed ginger and turmeric powder, then cook for another minute.
3
Open the sardine tin and add only the reserved juice to a small amount of water and coconut milk; mix well.
4
Place the fish fillets in the pan with the onion mixture and add salt.
5
Tumis quickly until the fish is thoroughly cooked and the oil looks shimmering. Place the fish fillet aside if you prefer it fried separately, or cook further to integrate into the sauce.
6
Return the fish to the pan, then add the dried chili peppers to increase the spiciness of the dish.
7
For extra power and flavor, sprinkle a little chopped lime juice (optional).
8
For nasi goreng cili kering: In another pan, chop 1 onion, 1 clove of garlic, and a bit of dried chili peppers that have been soaked. Chop everything with your chopper.
9
Add one fried egg and mix well. Add cooked white rice to the pan; ensure it is still warm for better texture in nasi goreng. Mix thoroughly and add a spoonful of fish sauce to taste; add 1 tablespoon of sweet soy sauce.
10
Mix again, then serve with the sardin tumis bersantan.