Recipe For Dry Fried Anchovy Sauce
Ingredients
- Medan anchovies - 100 grams
- Peanuts - 100 grams
- Citrus leaves, torn - 2 pieces
- Bay leaf - 2 pieces
- Galangal, bruised - 3 cm
- Tamarind water - 1 tbsp
- Sugar - 1/2 tsp
- Salt - 1 tsp
- Oil - 4 tbsp
- Oil for frying - to taste
- Ground spices:
- Curly red chili - 12 seeds
- Shallots - 4 cloves
- Garlic - 2 cloves
- See Mother's Recipe Version
Plans
- Rinse the anchovies under running water to reduce the saltiness. drain until dry.
- Heat enough oil, fry the anchovy until golden brown and crispy. Set aside. Next, fry the peanuts until cooked. Set aside.
- Heat the oil. Saute ground spices with bay leaves, lime leaves, and galangal. Stir until fragrant.
- Add sugar, salt and tamarind water. Cook until the chili is completely cooked. Adjust the taste. Turn off the fire.
- Add peanuts and fried anchovies. Stir well until all covered with chili sauce.
- Serve or store in an airtight container to keep them crispy and durable.
- 1. In order for the results to be crispy and crunchy, add the anchovies and peanuts when the chili is really cold, then mix well.
What kind of anchovies do you use? Main ingredients: 100 grams of anchovy rice. 100 grams of peanuts. 2 lime leaves. 2 segments of galangal, bruised. 1 tbsp tamarind water. 4 tbsp vegetable oil. sugar to taste. salt to taste.
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