Crunchy anchovies sambal is a dish that typically features dried anchovies (known as ikan bilis) cooked in a spicy, flavourful sambal sauce. Sambal is a chili-based condiment commonly used in Southeast Asian cuisine, particularly in countries like Malaysia and Indonesia.
Here’s a general description of how crunchy anchovies sambal might be prepared:
Ingredients:
1. Dried anchovies
2. Fried Shallot
3. Chilli Flakes
4. Corn Starch Flour
5. Sugar
6. Seasoning Powder
7. Salt
Instructions:
1. Prepare the Anchovies: Rinse the dried anchovies to remove excess salt and debris. Pat them dry with a paper towel.
2. Fry the Anchovies: Heat cooking oil in a pan and fry the dried anchovies until they become crispy and golden brown. This step adds a crunchy texture to the dish.
3. Make the Sambal Sauce: In another pan, heat some oil and sautƩ the sambal sauce. This sauce is typically a blend of chili peppers, garlic, shallots, tamarind, and other spices. Adjust the spiciness according to your preference.
4. Combine and Cook: Add the crispy anchovies to the sambal sauce, ensuring that the anchovies are well-coated with the spicy mixture. Stir-fry for a few minutes to allow the flavours to meld and the anchovies to absorb the sauce.
5. Optional Additions: Some variations of crunchy anchovies sambal may include additional ingredients like sliced onions, lemongrass, or other aromatics to enhance the overall flavour profile.
6. Serve: Once the anchovies are well-coated and have absorbed the flavours of the sambal, the dish is ready to be served. It is often enjoyed as a side dish or a topping for rice.
This dish is known for its combination of spicy, savoury, and crunchy elements, making it a popular and flavourful addition to meals in Southeast Asian cuisine. Keep in mind that specific recipes may vary, and individual preferences can influence the choice of ingredients and spice levels.
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