Recipe Details

Prepare the filling first:

1. Heat a medium sized pan with 2 tablespoons vegetable oil. Add fish to the hot oil to get rid of the fishy smell and fry for about 3 minutes on medium low heat.
2. Add sliced onions and saute till fragrant.
3. Add in minced garlic and saute for another minute on medium low heat.
4. Add in chilli padi and saute for another minute.
5. Mash the sardines using a spatula, then add in salt and tamarind paste. Fry for another 3 minutes on medium low heat.
6. Leave the filling to cool for at least an hour until it is cool enough to be handled.

Prepare the dough:

1. Add flour, half of the cold water, salt and oil into a bowl and knead using your hands for about 5 minutes.
2. Add more water, but not all, until the dough comes together nicely. Knead for about 15 minutes.
3. Leave the dough to rest for 30 minutes.
4. Divide dough equally into four, then roll the dough out as thinly as possible.
5. Using a round cookie cutter or a container, cut circles on the rolled out dough.
6. Fill each circle with the sardine filling. Fill according to the size of the dough. Do not overfill.
7. Bring the sides of the dough together and crimp using your fingers, then use a fork to seal the dough properly.
8. Repeat until the dough has been filled up.
9. Heat a medium sized pot with enough oil to deep fry the epok-epok.
10. Fry once the oil is hot. Bring down the heat to medium low and fry until golden brown and crispy.
11. If you plan to freeze the epok-epok, half fry the epok-epok just enough to crisp up the skin. It should still be pale when you remove it from the fryer. Leave to cool then place in freezer.