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
Method
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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