Monday, April 19, 2010
I can see your raised eyebrows from here ok. Don’t ask me how, I just can.
Granted, they don’t sound like a very Asian dish, and sardine sandwiches just don’t have the same ring as say, a PB and Jelly sandwich. But let me tell you, if you’ve had a Malaysian childhood, you’ll know that sardine sandwiches are definitely a staple.
When I took a bite of these sarnies, I tasted nostalgia. I tasted birthday parties, camping trips, buffets, gatherings, lunches, picnics and road trips. These sandwiches are to Malaysian kids what Vegemite sandwiches are to their Aussie counterparts.
There are very few ingredients in a classic sardine sandwich. You’ll need sardines of course. But not just any sardines – they have to be the ones in tomato sauce. Then you’ll need some finely diced eschalots, finely diced chillies and a squeeze of lime juice. Mash it all together and place on buttered, white bread. Sorry, wholemeal or wholegrain bread is out of the question. It HAS to be white, soft, crustless bread. Cut into diamonds and tuck in.
Unfortunately, the rest of the family just rolled their eyes when I offered them a bite. Even my adventurous little eater MC Senior balked at the idea. “Sardines?!! In a sandwich?!!! No thanks”.
Never mind, all the more sardines for me. I even made these rolls the next morning. Get some crustless bread, flatten gently with a rolling pin, then butter and place the the sardine filling along one end. Roll it up, seal the edge with some beaten egg, then dip the whole thing in beaten egg and deep fry until golden. Serve hot with sweet chilli sauce. I actually shallow fried these babies and they didn’t have the same “blistery” egg effect as their deep-fried cousins, but they were tasty enough. I ate them up for breakfast. Yup, you read that right – breakfast ☺
Have a good week!