Roti Sardin with a Twist

Ingredients

In this adapted version, we incorporate East Asian flavors to the traditional Malaysian Roti Sardin. The original recipe typically uses Malaysian spices and ingredients, while our version infuses the dish with East Asian spices and flavors. The pancakes are made with a lighter batter and the sardine filling is enhanced with ingredients like soy sauce, ginger, and garlic, giving it a distinct East Asian twist. We alse have the original recipe for Roti sardin, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) milk 1 cup (240ml) milk
• 2 large eggs 2 large eggs
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 can (200g) sardines in tomato sauce, drained 1 can (200g) sardines in tomato sauce, drained
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 small carrot, grated 1 small carrot, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1/2 teaspoon sesame oil 1/2 teaspoon sesame oil
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 14g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, whisk together the flour, baking powder, and salt.
2. 2.
   In a separate bowl, whisk together the milk, eggs, and vegetable oil.
3. 3.
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. 4.
   In a separate bowl, combine the drained sardines, chopped onion, grated carrot, minced garlic, grated ginger, soy sauce, oyster sauce, sesame oil, and black pepper. Mix well.
5. 5.
   Heat a non-stick pan over medium heat and lightly grease with vegetable oil.
6. 6.
   Pour a ladleful of the pancake batter onto the pan and spread it into a thin circle.
7. 7.
   Spoon a generous amount of the sardine filling onto one half of the pancake.
8. 8.
   Fold the other half of the pancake over the filling to create a half-moon shape.
9. 9.
   Cook for 2-3 minutes on each side, until golden brown and crispy.
10. 10.
    Repeat with the remaining batter and filling.
11. 11.
    Serve the sardine stuffed pancakes hot with a side of chili sauce or soy sauce for dipping.

Treat your ingredients with care...

• Sardines — Make sure to drain the sardines well to remove excess oil or liquid before mixing them with the other ingredients.
• Ginger — Use fresh ginger for the best flavor. Grate it finely to ensure it blends well with the sardine filling.
• Pancake batter — Be careful not to overmix the pancake batter, as this can result in dense pancakes. Mix until just combined for light and fluffy pancakes.

Tips & Tricks

• For an extra kick of flavor, add a pinch of chili flakes to the sardine filling.
• Serve the sardine stuffed pancakes with a side of pickled vegetables for a refreshing contrast.
• If you prefer a milder taste, you can substitute the sardines with canned tuna.
• Make a larger batch of the sardine filling and use it as a delicious sandwich spread.
• Experiment with different dipping sauces such as sweet chili sauce or hoisin sauce.

Serving advice

Serve the sardine stuffed pancakes hot, either as a main dish or as an appetizer. They can be enjoyed on their own or with a side of chili sauce or soy sauce for dipping.

Presentation advice

Arrange the sardine stuffed pancakes on a platter, garnished with fresh herbs such as cilantro or green onions. The vibrant colors of the pancakes and the aromatic herbs will make for an enticing presentation.