Roti Sardin Goreng is basically bread stuffed with sardines in tomato sauce, then deep fried. Sometimes you just need the calories!
Estimated reading time: 4 minutes
Roti Sardin Goreng
So as mentioned right at the start, these are fried bread rolls. Ditch those fat and calorie counters for this recipe!
Let’s take a look at the name, shall we?
- Roti = bread
- Sardin – sardines
- Goreng = fried
All breads are called roti in Malay, with specific names following the word. For eg, we have roti jala (lacy pancakes – next recipe!), roti prata (paratas), Roti John (click for recipe), etc.
Roti Sardin Goreng Recipe
There isn’t a whole lot to say about this recipe, so it’s going to be a quick one, taking only about 30 minutes from start to finish. Yay!
This is what we’ll be doing:
- Prep work, 5 – 10 minutes.
- Make the sardine filling, about 8 minutes, then leave to cool.
- Flatten the bread slices with a rolling pin.
- Fill the slices and roll up.
- Fry then in 2 batches, about 2 minutes each side. Done!
The Ingredients
Let’s take a quick look at the main ingredients we need.
Bread
You just need your standard sliced bread to make these fried Malaysian bread rolls. Whether that’s from the baker or supermarket, it all depends on who you shop with.
If you have the option of thickness, you want thin or medium slices, to make it easier to flatten and roll.
White or brown bread, or 50/50, is completely up to you. The same goes with the crust, slice them off if you prefer.
Sardines
The sardines we want for roti sardin goreng are the canned ones in tomato sauce. Boneless is best, but if you don’t mind sardine bones when eating them, by all means go with that.
Or, you could just spend 2 – 3 minutes removing the bones before cooking our sardines.
Canned sardines in tomato sauce are a standard ingredient in Singapore and Malaysia. We use them as fillings as in here, we make curries with them and sambals too, as in this Sambal Sardin.
Miscellaneous Ingredients
There is a certain amount of fluidity with this fried sardine bread rolls. Make it spicy if you like, or keep it mild.
In the recipe card below, I also give you mayonaise as an optional ingredient in the filling itself, besides also for serving. Adding mayonnaise to our filling for roti sardin goreng creates a richer, more indulgent fried bread. I chop and change this, sometimes I feel like being indulgent!
We also add a little coriander leaves (cilantro) and lime juice to the filling. You can leave this out if you don’t have them at hand.
How to Serve Fried Sardine Bread Rolls
These would traditionally be served as a snack or at tea time. You can leave the roti sardin whole, or slice them in half as you see in the images here.
I personally love them with chilli sauce and mayonnaise. Tomato ketchup or some sort of chutney would also be good. So please yourself!
And I think that’s about it. Shall we get cooking?
If you like the recipe, drop me a comment to let me know. And if you’re feeling like a star, don’t forget that 5-star rating! Thank you!
If you make the recipe, share it on Instagram and tag me @azlinbloor, and hashtag it #linsfood
Lin xx
Roti Sardin Goreng (Fried Sardine Bread Rolls)
Ingredients
- 8 slices bread white or brown
- 300 g canned sardines in tomato sauce, boneless
- 1 small onion
- 2- 3 red chillies more or less, up to you
- 250 ml vegetable oil for frying
- 1 pinch salt
- 1 Tbsp lime juice
- small amount coriander leaves chopped (cilantro)
- 1 Tbsp mayonnaise optional, for a richer filling
- 2 eggs beaten
Instructions
Prep Work
- Chop the onion and chillies.1 small onion, 2- 3 red chillies
- If not already boneless, remove the bones from the sardines.
- Lightly beat the eggs and set aside.2 eggs
- Chop up the coriander leaves (cilantro).small amount coriander leaves
Make the Filling
- Fry the onion and chillies in 1 Tbsp oil on medium-low heat for 2 minutes.
- Add the sardines and cook for about 5 minutes to allow it to dry slightly.300 g canned sardines in tomato sauce, boneless
- Stir in the lime juice and coriander leaves. And mayo, if using. Leave to cool slightly.1 Tbsp lime juice, 1 Tbsp mayonnaise
Make the Bread Rolls
- Flatten the bread slices with a rolling pin, paying close attention to the edges.8 slices bread
- Fill each slice with a spoon of the sardine filling, as you see in the clip.
- Wet the edges with a little beaten egg, and roll. Place each roll, seam side down while you finish filling all the bread slices.
Fry The Roti Sardin
- Heat the oil on medium heat.250 ml vegetable oil for frying
- Dip the rolls in the beaten egg and fry for about 2 minutes each side, until a little crispy and brown.
- Drain on a plate lined with kitchen paper.Serve it sliced or whole, as described above.