Sambal Sardin Telur Pecah by @chefamirgani

30 min

4 servings

🐟

160 g

Canned sardines

🥚

3

Eggs

🥔

150 g

Potato

🌶️

2

Red and green bird's eye chili

🧅

1

Shallot

🧄

3 cloves

Garlic

🫚

1.3 cm

Ginger

🍅

30 ml

Tomato sauce

🐚

15 ml

Oyster sauce

🥢

30 ml

Sweet soy sauce

🍋

15 ml

Lime juice

🍅

5

Cherry tomatoes

💧

60 ml

Water

🌶️

2 tbsp

Blended chili

🧅

1 stalk

Spring onion

  1. Peel
    • potato

    Peel the potato and cut it into small cubes.

  2. Slice
    • red bird's eye chili

    Finely slice the red bird's eye chili and green bird's eye chili.

  3. Blend
    • shallot
    • garlic
    • fresh ginger

    Blend or finely pound the shallot, garlic, ginger, and 1 tablespoon of water into an aromatic paste.

  4. Heat
    • cooking oil
    • potato

    Heat 2 tablespoons of cooking oil in a pan over medium heat. Fry the potato cubes until crisp and golden.

  5. Set
    • potato

    Remove the fried potato from the pan and set it aside.

  6. Fry
    • canned sardines in tomato sauce
    • Canned sardines

    Lower the heat and briefly fry the canned sardines with their sauce. Cover the pan to prevent splattering.

  7. Add
    • shallot
    • garlic
    • fresh ginger

    Add the aromatic paste and chili paste to the pan. Stir-fry until the oil separates from the paste.

  8. Add
    • tomato sauce

    Add tomato sauce, oyster sauce, and the sardine sauce. Stir until the sauce is evenly combined.

  9. Stir
    • sweet soy sauce

    Stir in the sweet soy sauce. Simmer the sambal sauce for 2 minutes.

  10. Pour
    • water
    • chicken eggs

    Pour in the remaining water and gently crack in the 3 chicken eggs.

  11. Cook
    • chicken eggs

    Cover the pan and cook until the egg whites are set while the yolks remain soft.

  12. Add
    • canned sardines in tomato sauce
    • red bird's eye chili
    • Canned sardines

    Add the sardines and sliced chilies. Spoon the sauce over the fish without breaking it.

  13. Fold
    • potato
    • cherry tomatoes

    Fold in the fried potato and cherry tomatoes. Simmer for 2 minutes.

  14. Squeeze
    • lime juice

    Squeeze in the lime juice and cover the pan briefly. Remove from the heat.

  15. Slice
    • spring onion

    Slice the spring onion and scatter it over the dish before serving.

Sambal Sardin Telur Pecah by @chefamirgani

30 min

4 servings

🐟

160 g

Canned sardines

🥚

3

Eggs

🥔

150 g

Potato

🌶️

2

Red and green bird's eye chili

🧅

1

Shallot

🧄

3 cloves

Garlic

🫚

1.3 cm

Ginger

🍅

30 ml

Tomato sauce

🐚

15 ml

Oyster sauce

🥢

30 ml

Sweet soy sauce

🍋

15 ml

Lime juice

🍅

5

Cherry tomatoes

💧

60 ml

Water

🌶️

2 tbsp

Blended chili

🧅

1 stalk

Spring onion

Preparation Steps

  1. Step 1/15

    Peel the potato and cut it into small cubes.

    🥔potato
    🔪knife
    🪵cutting board

  2. Step 2/15

    Finely slice the red bird's eye chili and green bird's eye chili.

    🌶️red bird's eye chili
    🌶️green bird's eye chili
    🔪knife
    🪵cutting board

  3. Step 3/15

    Blend or finely pound the shallot, garlic, ginger, and 1 tablespoon of water into an aromatic paste.

    🧅shallot
    🧄garlic
    🫚fresh ginger
    💧water
    🔪knife
    🪵cutting board
    🥣mixing bowl

  4. Step 4/15

    Heat 2 tablespoons of cooking oil in a pan over medium heat. Fry the potato cubes until crisp and golden.

    🫗cooking oil
    🥔potato
    🥄spatula

  5. Step 5/15

    Remove the fried potato from the pan and set it aside.

    🥔potato
    🥄spatula
    🥣mixing bowl

  6. Step 6/15

    Lower the heat and briefly fry the canned sardines with their sauce. Cover the pan to prevent splattering.

    🍅canned sardines in tomato sauce
    🥄spatula

  7. Step 7/15

    Add the aromatic paste and chili paste to the pan. Stir-fry until the oil separates from the paste.

    🧅shallot
    🧄garlic
    🫚fresh ginger
    🌶️chili paste
    🥄spatula

  8. Step 8/15

    Add tomato sauce, oyster sauce, and the sardine sauce. Stir until the sauce is evenly combined.

    🍅tomato sauce
    🐚oyster sauce
    🍅canned sardines in tomato sauce
    🥄spatula

  9. Step 9/15

    Stir in the sweet soy sauce. Simmer the sambal sauce for 2 minutes.

    🥢sweet soy sauce
    🥄spatula

  10. Step 10/15

    Pour in the remaining water and gently crack in the 3 chicken eggs.

    💧water
    🥚chicken eggs
    🥄spatula

  11. Step 11/15

    Cover the pan and cook until the egg whites are set while the yolks remain soft.

    🥚chicken eggs

  12. Step 12/15

    Add the sardines and sliced chilies. Spoon the sauce over the fish without breaking it.

    🍅canned sardines in tomato sauce
    🌶️red bird's eye chili
    🌶️green bird's eye chili
    🥄spatula

  13. Step 13/15

    Fold in the fried potato and cherry tomatoes. Simmer for 2 minutes.

    🥔potato
    🍅cherry tomatoes
    🥄spatula

  14. Step 14/15

    Squeeze in the lime juice and cover the pan briefly. Remove from the heat.

    🍋lime juice
    🍋citrus juicer

  15. Step 15/15

    Slice the spring onion and scatter it over the dish before serving.

    🧅spring onion
    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Vegetables, Condiments, Fruit, Liquids, Herbs

Ingredients

Canned sardines, Eggs, Potato, Red and green bird's eye chili, Shallot, Garlic, Ginger, Tomato sauce, Oyster sauce, Sweet soy sauce, Lime juice, Cherry tomatoes, Water, Blended chili, Spring onion

Notes

Canned sardines (small tin), Ginger (half inch), Water (used for the sautéed paste and to help cook the eggs), Blended chili (added to the sautéed mixture), Spring onion (optional garnish)

Allergens

Molluscs, Shellfish, Soy

Dietetics

Dietary regimen

to inform

Calories

390 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 31g, Fat: 19g, Fiber: 4g, Sugars: 14g

Nutritional Information

Minerals

Sodium: 1080mg, Potassium: 620mg, Calcium: 260mg, Iron: 3.5mg

Vitamins

Vitamin C: 28mg, Vitamin D: 4.5mcg, Vitamin B12: 5.2mcg, Vitamin A: 160mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

knife, cutting board, mixing bowl, spatula, citrus juicer

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Crispy, Tender, Saucy, Soft

Flavors

Spicy, Savory, Sweet, Tangy, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard sooner in hot weather), fridge : 2 days (Store in an airtight container,Cool before refrigerating), freezer : 1 month (Freeze without the eggs if possible,Thaw overnight in the refrigerator)