Sunday, July 29, 2007

Sardine Roti John

It's another rainy Sunday. Sigh... I got two weeks full of laundry yet to wash! Not that many, considering there's just the two of us. Still... it's a full load unwashed. Anyhow, can't do much with the weather. After the kenduri yesternight, I just wanted something simple for brunch. Got those wholemeal baguettes courtesy of Baba and a tin of sardines in the larder. Yep, these'll do great for Sardines Roti John. Just to recollect, I did Roti John (meat version) on a rainy Sunday too. Seems that I'll have my fix of Roti Johns on rainy Sundays. What a coincidence! I love mine with a slice of cheese on top letting it sit and melt thru whilst the roti is still pipping hot. Delish... "B" love with a dip of chili sauce at the side. To each his own. I do wish the rain will stop for a while. Just need to get these laundries done. Mayhaps I can consider the laundry service that just open in my area. Hmmm... nah... too expensive.
Ingredients for Sardine Roti John
6 mini wholemeal baguettes - halves
1 tin sardines in tomato sauce
1 large white onion - chopped
2 garlic - chopped
2 green chillies - sliced
ground black pepper
3 eggs
extra virgin olive oil
Pour out half of the tomamto sauce in the sardines so that it'll not be too wet later. Place the whole tin of sardiens in a large bowl. Mash with a fork. Add in chopped onions, garlic and chillies. Sprinkle some ground black pepper. Crack all eggs into bowl. Mix well. Heat oil. Take the already halved baguette and spread a heapful of sardine mix. Place in hot oil with the spread mixture down. Shallow fry till it browns. Flip to crisp the other side. Serve warm/hot.
You can also shallow fry with ghee. It'll gives a rich buttery taste. Another substitute is to use, extra virgin olive oil + a dollop of salted butter. Butter burns fast thus with some oil added, it'll slows down the burning process. It'll taste just as great.


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