Roti Goreng Inti Sardin

Bahan-bahannya:
1 buku roti putih ~ 1 loaf white bread
1 tin sederhana sardin cap  Ayam  ~1 tin sardine ayam brand or any other brand

1 biji  bawang besar - hiris dadu ~ 1 bombay onion cut in cube
2 biji cili merah cincang halus ~  2 red chillies chop
jus  limau kasturi ~ calamansi juice
sedikit sos ikan    ~ fish sauce
sedikit tepung gandum dicampur dengan sedikit air - utk gamkan roti

 ~ wheat flour plus water  for the gum   

 mayonis jika suka  ~ mayonnaise optional  

Method:

Fried sardine with little oil,  break the sardine to  likeness. Add the chillies, onion, juice, fish sauce  stir well.

Take away from the fire and  add the mayonnaise if use. 

Take a piece of bread roll it flat with rolling pin, so that oil won’t get trap in the bread during frying. 

Put some sardine filling, roll it and paste with the gum.  Finish the process with all the other bread. Heat enough  oil and  fry till golden.  

Note:
Boleh dicelupkan  dalam telur dan golek dlm serbuk roti. 
   

Dip in egg and roll in bread crumbs if you like. I
prefer the above it stays crispy.

Tako

 

Ingredients for White Top Layer:

• 600ml coconut milk ~ santan
• 30gm cornflour ~ tepung jagung
• 2 tsp green pea flour ~ tepung  hoen kew)
• salt ~ garam

Ingredients for Green Bottom Layer:

• 80 gm green pea flour 
• 1 tblspn tapioca flour  ~ tepung ubi
• 600ml water ~ air
• 10 pandan Leaf - 
• 130~ 140 gm caster sugar ~ gula pasir
• 15 pcs water chestnut - sengkuang cina
• 40 -50 gm casters sugar 

Prepare 60pcs of pandan leaf square casing.~ sediakan acuan 60 biji

Green Bottom Layer~ Bahagian Hijau:

Basuh, kupas dan potong dadu semua sengkuang cina. Perap dengan 40-50gm gula selama sejam, ketepikan.  Blend daun pandang dengan 600ml air, perah jus dan masukkan ke dalam periuk.  Guna whisk campurkan jus dang tepung hoen kew, tepung ubi dan 140gm gula.  Masak dengan api perlahan hingga pekat dan lut sinar. Masak hingga mendidih. Masukkan sengkuan dan kacau rata.  Guna sudu untuk masukkan ke dalam acuan yang telah disiapkan 3/4 penuh.  Ketepikan.

Wash clean water chestnut, peel &  dice it. Marinate with 40gm of caster sugar for an hour, leave aside. Blend pandan leaves &  600ml of water, extract out pandan juice. In a saucepan, use a whisk to mix well pandan juice with green pea flour, tapioca flour & 140gm of caster sugar. Cook the mixture over low fire. Use keep stirring until the mixture become thick & translucent. When the mixture turns translucent, cook for a while longer until you can see the mixture is boiling, then remove from heat. Add water chestnut into the mixture & mix well. Use a teaspoon to spoon the mixture into a pandan leave casing until 3/4 full, leave aside for the next process.   

Method for White Top Layer~Bahagian Atas

Masukkan semua bahan dalam periuk. Masak atas api perlahan sambil dikacau sehingga hampir pekat. Alih daripada api cepat supaya kelicinan kepala kuih terpelihara. Guna sudu ceduk dan tuang di atas adunan hijau tadi.  Sejukkan selama 2 jam sebelum disajikan. 

Place all the top layer ingredients into a saucepan. Cook the mixture over low heat, keep stirring until the mixture become thick & remove from heat immediately. Avoid over cooking as it will affect the smoothness of the top layer. Use a teaspoon to spoon the top layer mixture over the bottom layer. Chill in the refrigerator for at least 2 hours before serving.