Crunchy anchovies sambal is a dish that typically features dried anchovies (known as ikan bilis) cooked in a spicy, flavorful 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 anchovie sambal might be prepared:
Ingredients:
1. Dried anchovies (ikan bilis)
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 sauté 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 flavors 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 flavor profile.
6. Serve: Once the anchovies are well-coated and have absorbed the flavors 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, savory, and crunchy elements, making it a popular and flavorful 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.
Reviews
There are no reviews yet.