Quick Asian Recipe - It sounds odd, maybe, but this is a delicious recipe
and very addictive!
Spicy Anchovies - Sambal Goreng Ikan Bilis (Malaysia)
1 cup dried anchovies
1 cup unsalted peanuts
3 Tbsp basic chili paste*
1 lemon grass, crushed
1/8 teaspoon salt, optional
1 Tbsp sugar
1 Tbsp tamarind juice**
Briefly rinse anchovies to remove excess salt; drain. Heat 2 cups oil.
Separately, deep-fry anchovies and then peanuts for about 4 minutes each,
until golden brown. Remove and drain; place on a plate and let cool.
Heat 3 Tbsp oil; stir fry the basic chili paste and lemon grass over low
heat until fragrant; add the salt, sugar, and tamarind juice and briefly
stir. Turn off heat, add anchovies and peanuts. Mix well, serve when
cool. Good with rice or coconut rice - or just eating as a snack out of
bowl!
Serves 2
*To make basic chili paste, puree together about 1/2 pound red chili
peppers (not dried) with about 1.5 ounces shallots and 1.5 ounces garlic.
You can take a shortcut by simply buying Sambal Oelek (chili paste)
already prepared in a bottle or jar, and pureeing it with one shallot and
one clove garlic for this recipe.
**Tamarind juice is made by taking tamcon (tamarind concentrate sold in
Indian and Asian markets) and adding hot water and letting it dissolve.
Try about 1 teaspoon tamcon per about 1 Tbsp boiling water. You can also
use the same quantity of lime juice if you canot find tamcon or dried
tamarind.
NB: If the texture of the fish (which are tiny, but whole fish with bones,
etc.) bothers you, place entire mixture in the food processor or a mortar
and pestle, and barely process.
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