1 big tin sardine in tomato sauce
2 medium size shallots (chopped roughly)
6 chili padi (chopped roughly)
4 cloves garlic (chopped roughly)
2 tbsp soy sauce
1 tbsp sweet soy sauce
4 cups cooked white rice
1 tsp belacan paste
1 cup frozen peas
150 g romaine lettuce
2 kampung eggs
10 tbsp cooking oil
2 red chillies (sliced thinly for garnish)
sea salt and brown sugar (to taste)
1 jug water
Slice romaine lettuce into thin slices and roll up the egg pancake and cut thinly to create ribbons. Place the sardine fried rice in a serving bowl, sprinkle eggs ribbons and dress with the thinly sliced lettuce leaves and sprinkle with fresh red chilis