Monday, November 8, 2010

Anchovy Sambal

If's versatile Sambal is used to make this yummy dish. It's sweet, salty, hot and sour. And crispy too. Best eaten with freshly cooked white rice.

You will need....
If's Sambal

Dried anchovies and peanuts

In a heavy skillet, heat enough Canola oil to deep fry anchovies. Drop one anchovy to check the oil temperature, the oil is ready when anchovy bubbles. Fry anchovies until slightly golden and crunch. With slotted spoon, fish anchovies and set aside on top of paper towel to absorb excess oil.
In a same pan, fry peanuts until they are golden. Fish the peanuts and set aside. Discard the used oil from the pan.
In low heat, cook If's Sambal (as much as you can enjoy) to bubble. Add the peanuts and anchovies. Stir and coat with Sambal.

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