Sardine with ‘Ulam Raja’

written by Sarah Michael Griffin November 9, 2017

Just when my hunger pang hits me on a lazy cloudy day, I was scavenging my food cupboard on what to satiate my appetite with, till I stumble upon a can of chili sardine in olive oil. I thought of brushing it off and take the easy way out -reaching for the Instant Noodle, only to have my conscience nagging me to use up the sardine. Yes, I ditched the instant noddle, and grabbed the sardine can. The only easiest thing that came in my mind at that time: Sardine filled wrap or bread. Since I have both, why not?

But it didn’t stop there!

I have to have a little twist to the usual flaked sardines filling. Went to my kitchen garden for a little idea, and I came back in with a lime and a handful of ‘Ulam Raja’. Hell yes they are planted organically! These two babies are definitely going  into my wrap and sandwiches today.

A brief introduction of’ ‘Ulam Raja’ . Directly translating it into English will mean “King’s Salad”. Commonly found in South America, and brought in to Asia by the Spaniards through Philippines, has many medicinal beneficial to it. It helps with diabetes, and improves blood circulations, plus strengthening the bones.

To add, ‘Ulam Raja’ is rich in Vitamin C makes it an ideal anti-inflammatory, anti-aging and anti oxidant agent. In Malaysia, it is eaten fresh dipped in our ‘Sambal Belacan’ (Chilli and Fermented Shrimp Paste) along with hot rice accompanied by other fresh herbal leaves and beans. I leave the taste part to you readers, all I can say is it has a pleasantly tart flavour with a hint of unripe mango in it sans the sourness.

Now let’s get to the fun part! Assembling them!!!

 

How To Make Sardine With Raja Ulam

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Serves: 4-5 Prep Time: Cooking Time:

Ingredients

  • - 1 Handful of Raja Ulam, cleaned well
  • - 1 Can of Chili Sardine in Olive Oil, 120g (you can always opt for the normal sardines in tomato sauce but be sure to remove the excess sauce off the sardines)
  • - 1 Red Chili sliced it, ( substitute it with bird's eye chili if you are up for a hotter version of this)
  • - 1 Red Onion, chopped finely
  • - Wraps or Bread of your choice

Instructions

Topmost: Handful of ‘Raja Ulam’
Clockwise from bottom right: chopped red onion, sliced red chili, whole lime, chili sardines in olive oil

  1.  In a big bowl, place the sardines in and flake it with a fork, remember to remove the extra oil from the can or else it will be extremely oily. (For those using Sardines in Tomato Sauce, make sure to do the same, dip the sardines in hot water in a bowl and then pat dry it with kitchen towel before smashing them into flakes.)
  2. Add in the chili, chopped onion and mix them well till they are distributed evenly.
  3. Next, halve the lime and squeeze in the juice. ( You can play with the sourness, if you love soury food, then go ahead squeezing in another half of a lime into the sardine mixture. If you dislike sourness, then use half of the lime)

 

All mixed up!

 

4.  Get ready your wraps or breads, place the ‘Raja Ulam’  like how you normally would with your vegetables or salad in                a sandwich, next spread the prepared sardine and wrap it up or stack them up, and you’re good to go

Here you go, a fun, healthy meal in a jify!

Roll ’em up in your preferred choice of wrap

 

Stack ’em up in between your favourite bread

 

Notes

Simple and fast right! Just the right and healthy decision before jumping into our instant goodies. Remember guys to Cook, Snap the picture of the finished product of the recipe that you tried from us, and post it in Instagram with the hashtag #noshandgrub. We will Re-Post it and give you a shout out!

 

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