1 cup haupia sauce
1 tsp lemon juice
1 tsp curry powder
⅓ tsp powdered ginger
¼ tsp dried lemon grass
1 TBSP peanut butter
1 TBSP reduced sodium chicken base
4 slices bacon, chopped small
¼ cup sweet onion, finely chopped
3 cloves garlic, roasted, and then finely chopped
1 large sardine, mashed into paste; reserve sardine oil
In a modest saucepan, heat haupia sauce. When it is hot, add lemon juice, curry powder, ginger, lemon grass and whisk to an even texture. When it begins to boil, add chicken base and peanut butter, stir thoroughly, and reduce to simmer. It is normal if this turns out green.
While that’s cooking, fry the bacon; you might want to add a little oil. When it’s partway done, add the roasted garlic and the onions. When it’s brown, add mashed fish and the oil from the can of sardines. The bacon component of this should be fairly crispy when you’re done; if you have difficulty accomplishing this, put the whole mix in a small plate and microwave it (covered!) for a while.
Add the bacon mixture to the sauce. Stir (whisk) well.
Serving suggestions:
• With grilled chicken, over pasta
• Over toast, cheese, bacon, topped with a fried egg
• Stirred into scrambled eggs
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