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Thursday, January 13, 2011

SARDINE STICK aka EPOK-EPOK SARDIN


Sardine Stick aka Epok-Epok Sardine has always be my all  time favourite. Speaking about Epok-Epok I prefer to have different shapes with different fillings, so that we don't have much questions to answer every times we served this snack. By looking at the shape people will automatically know what's is inside. At home if I prepared any Epok-Epok the children won't ask much questions, they will know the round karipap is a meat filling, the triangle is tuna, the half moon shape is sweet potato, the small half moon shape is sepera, the half moon shape with fork dotting is vegetables and finally the roll shape is sardines. Since there are varieties of karipap with different fillings it is best to shape them differently and that's how I handle my karipap issues. You can refer to my entry on Epok-Epok if you wish to see the various karipap shapes.

Back to this, the ingredients and method of producing the karipap is the same as other karipap or even the Sardine Roll. Then again one will ask 'why don't you call it Sardine Roll?". I would prefer to maintain the originality of Sardine Roll which is baking in the final process. This sardine stick the final process is deep frying so I believe this explained.




INGREDIENTS
For the pastry : 
5 cups flour / 5 cawan tepung
1/2 cup cooking oil / 1/2 cawan minyak masak
2 tbsp margerine / 2 sdb margerine
2 tbsp vegetable shortening / 2 sdb lemak sayuran
pinch of salts / secubit garam
sufficient warm water / air suam yang mencukupi.

Heat up oil, margerine and shortening, pour into flour and salts mixture. Mix lightly with fingertips until mixture resembles breadcrumbs. Stir in the water and knead lightly until a soft (though not too sticky) dough is formed. Leave to rest for a while./ Panaskan minyak bersama margerine dan lemak sayur. Campurkan bahan minyak panas ini kedalam bahan tepung dan garam. Uli rata dan masukan air suam ikut basah sampai adunan terbentuk dan letak sebelah.

For the Filling :
1 can (150g) sardines, drained and mashed / 1 tin sardin dihancurkan
1 onion, chopped / 1 biji bawang besar dicincang
7  bird's eyes chili - chopped / 7 biji cili padi dicincang
5 tbsp lime juice / 5 sdb juice limau
salts and pepper to taste / garam dan lada sulah secukup rasa.

    Mix all ingredients and leave aside / Campurkan semua bahan dan letak sebelah.


PREPARATION 
    Roll out pastry into a rectangle and cut into 9 x 6. Place a teaspoon of sardine filling on one end of each 9 x 6 piece pf pastry. Roll up swiss-roll style. Seal the edges. / Gelek adunan pastry dalam bentuk empat segi panjang dan potong tiap-tiap bahagian sebesar 9 x 6 cm. Masukkan inti sardin dan gulung. Klip hujung tepi dan goreng cara deep fry.




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Saya memang suka Epok-Epok Sardin ni, kalau makan memang sukar untuk berhenti, rasa ranggup kulit dan masam-masam inti sardin memang sedap. Ramuan dan cara membuatnya adalah sama dengan epok-epok atau karipap yang lain, bezanya terletak pada inti dan bentuknya. Selalunya kalau saya membuat karipap saya lebih gemar membentukkan karipap itu mengikut intinya supaya tak penat menjawab soalan 'karipap ni inti apa?", kadang-kadang boleh menjengkelkan, oleh itu bab karipap ini saya selesaikan isunya dengan membentukkan karipap mengikut inti. Kalau bulat, intinya Daging/Ayam/Kentang, kalau tiga segi intinya tuna, kalau macam bentuk karipap biasa tetapi besar, intinya keledek/telur, kalau bentuk biasa kecil, intinya kelapa - sepera, kalau bentuk biasa bercucuk dengan gerapu intinya sayur dan kalau bergulung intinya sardin. Kan senang bentuknya secara automatik menjawap semua soalan.

Mungkin ada juga yang akan bertanya kalaula karipap ini digulung kenapa tak panggil aje sardine roll?. Bagi saya Sardine Roll ada keistimewanya tersendiri, rasanya tak perlu rosakkan identiti Sardine Roll yang method memasaknya adalah membakar sedangkan Epok-Epok Sardin ini cara penyediaanya ialah deep fry. Rasanya ini fairkan. Anda boleh melihat bentuk-bentuk epok-epok saya dalam entry bertajuk epok-epok.

Seperti kuih-kuih Melayu yang lain epok-epok ini enak dimakan panas-panas. keranggupannya menambahkan selera.  Selamat mencuba.

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Next Post - Tapioca Balls/Bebola Ubi Kayu


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4 comments:

Indonesian In Turkey said...

wow patty.. it's mouthwatering post! Any suggestion for sardine substitute since pretty rare I can find here.. ^_^

Rosdi Eunos said...

that looks tempting... reminded me a lot of myself who make a lot of this daily, when I was in mersing

Paty's Kitchen - Cook with passion. said...

Hi Citra, You can use tuna or even any meat base ingredients. In fact you can even use vegetables like preparing spring rolls. Anything goes with this recipe. You decide what you prefer. Hey thanks for dropping by again. I love your custard pastry. Trying to find time to experiment in Paty's Kitchen.

Paty's Kitchen - Cook with passion. said...

Hi Rosli, ya this snack remind me of my school days. We learned this in our Home Science Class,we called the tea time snack Sardine Roll, but it was under baking categories. We baked the rolls. Hey I've included you under my Sifu list since there's so many in your blog that I have to try. Thanks for dropping by.

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