Recipes
Homemade Sardines Kekiam
14
Sep
Sep
Homemade Sardines Kekiam
Ingredients
- 1 can Spanish style sardines 155g drained and remove fishbones
- 1 piece medium-sized onion coarsely chopped
- 1 tablespoon garlic minced
- ½ teaspoon salt
- 1 tablespoon sugar
- ½ teaspoon black pepper
- ¼ teaspoon ginger powder
- ½ teaspoon five spice powder
- ½ cup MAYA All Purpose Flour
- ¼ cup MAYA Cornstarch
- 2 teaspoons baking powder
- 1 egg white
- 1 tablespoon cooking oil
- extra oil for frying
Brown Dipping Sauce
- 1-2 tablespoons oil
- 1 medium-sized onion finely chopped
- 1 tablespoon garlic minced
- 1 ½ cups water
- 1/3 cup sugar
- 3-4 tablespoons soy sauce
- 2-3 tablespoons liquid seasoning
- ¼ teaspoon ground black pepper
- 2 tablespoons MAYA All Purpose Flour dissolve in
- 3 tablespoons water
Instructions
Homemade Sardines Kekiam:
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Place all the ingredients in a food processor and process until smooth and sticky.
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Transfer mixture in a bowl, cover with plastic wrap and rest for about 15 minutes.
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Shape kekiam mixture into a finger-like shape about 15-20 grams each.
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Deep fry in a very hot oil until golden brown. Best serve with brown dipping sauce.
Brown Dipping Sauce:
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In a hot pan, pan sauté onion and garlic until translucent and aromatic.
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Add in the rest of the ingredients and frequently stir the mixture.
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Bring mixture to a boil until thick.
Recipe Notes
Notes for Homemade Sardines Kekiam:
If you can’t consume everything make sure to boil the remaining kekiam in water. Cool down and freeze. When ready to use, thaw the kekiam before frying.
Prep time: 20 minutes
Cooking time: 15 minutes
Yield: 2 dozens
Notes for Brown Dipping Sauce:
Prep time: 5 minutes
Cooking time: 10 minutes
Yield: 2 ½ cups sauce
