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We hope you got insight from reading it, now let’s go back to spicy sardines grilled rice recipe. You can have spicy sardines grilled rice using 18 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Spicy Sardines Grilled Rice:
- Use 8 sheets banana leaves
- You need For the rice:
- Provide 3 cups rice
- Prepare 45 ml instant coconut milk + water (according to the measurement of your rice)
- Get 3 Indonesian bay leaves
- You need 2 stalks lemongrass, pounded
- Use 1/2 tsp salt
- Use For the filling:
- Take 1 can (425 gr) canned sardines
- Provide 2 Tbsp vegetable oil
- You need 10 cloves shallots, thinly sliced
- Use 8 cloves garlic, thinly sliced
- Provide 8 green chili peppers, diagonally sliced
- Provide 5 bird eye chili peppers, thinly sliced (optional)
- Take 100 gr stinky beans, cut into 2 (optional)
- Get leaves some Thai basil
- You need 1 tsp salt or to taste
- Prepare 3 tsp sugar or to taste
Instructions to make Spicy Sardines Grilled Rice:
- Mix all rice ingredients. Use a rice cooker to cook it. When cooking button is up, open the rice cooker lid and stir the rice well. Place the lid back and let the rice stay in the rice cooker for a while until it’s completely cooked.
- Heat vegetable oil in a pan over medium high heat. Sauté garlic and shallots until fragrant.
- Add green chili peppers and bird eye chili peppers. Mix well.
- Add sardines. Season with salt and sugar.
- Add stinky beans. Stir until the stinky beans half cooked. Remove from the heat. Set aside.
- Prepare 2 sheets banana leaves. Spread 1/8 part of rice out in an even layer on top of the banana leaves. Place 1/4 part of sardines mixture in the center of the rice. Add basil leaves to taste. Fold banana leaves over to encase tuna sauce completely in rice, and secure each end with a toothpick. Do the same thing with the rest of the rice.
- Heat the grill pan over medium high-heat. Place banana leaves wraps on the grill and grill until banana leaves browned and charred 10-15 minutes each side. Yum! 😋
Prepare a hot grill, making sure the grill is oiled. Rinse the sardines, and dry with paper towels. Toss with the olive oil, and season with salt and pepper. When the grill is ready, toss the rosemary sprigs directly on the fire. Wait for the flames to die down, then place the sardines directly over the heat, in batches if necessary.
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