I never liked canned sardines before. For me it tastes very ‘weird’ until I made up this recipe of my own few weeks ago. It changed the ‘weird’ word in my head to ‘delicious’ 😋😋😋 If you like my recipes, please follow my Instagram @jenscookingdiary for the Indonesian recipes or @jenscookdineandtravel for the English recipes 🙏🏻😊😘
- 8 sheets banana leaves
- For the rice:
- 3 cups rice
- 45 ml instant coconut milk + water (according to the measurement of your rice)
- 3 Indonesian bay leaves
- 2 stalks lemongrass, pounded
- 1/2 tsp salt
- For the filling:
- 1 can (425 gr) canned sardines
- 2 Tbsp vegetable oil
- 10 cloves shallots, thinly sliced
- 8 cloves garlic, thinly sliced
- 8 green chili peppers, diagonally sliced
- 5 bird eye chili peppers, thinly sliced (optional)
- 100 gr stinky beans, cut into 2 (optional)
- leaves some Thai basil
- 1 tsp salt or to taste
- 3 tsp sugar or to taste
Mix all rice ingredients. Use a rice cooker to cook it. When cooking button is up, open the rice cooker lid and stir the rice well. Place the lid back and let the rice stay in the rice cooker for a while until it’s completely cooked.
Heat vegetable oil in a pan over medium high heat. Sauté garlic and shallots until fragrant.
Add green chili peppers and bird eye chili peppers. Mix well.
Add sardines. Season with salt and sugar.
Add stinky beans. Stir until the stinky beans half cooked. Remove from the heat. Set aside.
Prepare 2 sheets banana leaves. Spread 1/8 part of rice out in an even layer on top of the banana leaves. Place 1/4 part of sardines mixture in the center of the rice. Add basil leaves to taste. Fold banana leaves over to encase tuna sauce completely in rice, and secure each end with a toothpick. Do the same thing with the rest of the rice.
Heat the grill pan over medium high-heat. Place banana leaves wraps on the grill and grill until banana leaves browned and charred 10-15 minutes each side. Yum! 😋
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