- Heat up oil in a frying pan, sauté red onions, pineapple, mint leaves, laksa leaves, torch ginger flower and bird’s eye chilli till fragrant.
- Next, add in the sardines and lightly mash them. Then, add in all Kimball Sauces and mix well.
- Lastly, toss in the Kimball Angel Hair and stir till well combined, squeeze the calamansi juice and toss again.
- Dish up and garnish with desired ingredients. Serve immediately.