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‘LEHA MANJA’ SAMBAL IKAN KENIT (SPICY DRIED ANCHOVY CONDIMENT) By Leha Manja Enterprise (Pack of 3 - 100g x 3))
£9.00
What is …?
Dried Anchovies
The dried anchovy, being an oily fish, is rich in omega-3 fatty acids, well known for its ability to lower levels of triglycerides and cholesterol in the blood. It is also an excellent source of protein, with a fish of average size providing around 9g of protein and only 55 calories.
Dried anchovies are sold in plastic bags or boxes, sorted by size. Smaller anchovies are used in stir-fries and toasted whole with soy sauce and chili paste to serve, bones and all, as a side dish with rice or as a snack.
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Vendor Information
- Store Name: Leha Manja
- Vendor: Leha Manja
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Spicy Dried Anchovy Sambal (Condiment)
Grind shallots and garlic together. Heat oil and fry the ground mixture until fragrant. Add chili paste mixture. Stir-fry until aromatic. Add onion, tamarind juice and seasoning. Simmer for 5-10 minutes until gravy is thick. Put in prefried dried anchovies to mix.
Phew! If this is what I have to do to eat Spicy Anchovy Sambal (Condiment), then I am going to stop craving for it. To satisfy the craving and to relief people like me all over the world from the pain of making this condiment, Leha Manja has whipped up the ‘LEHA MANJA’ SAMBAL IKAN KENIT (SPICY DRIED ANCHOVY CONDIMENT). This bottled goodness is really spicy and would tantalize your taste buds. It is ready to be eaten right out of the bottle or pair it with freshly steamed white rice. It would lead you to food haven. It also goes well with steamed glutinous rice, noodles, pasta and bread of all kinds. Specially made with high quality premium dried anchovies and organic herbs and spices, this condiment need not be refrigerated once it is opened. It would sit well in your pantry and last while stock last. Make all bland vegetable stir fry and fried rice taste awesome with this condiment. Leave people eating your food to wonder what was that extra ‘umphh’ in your food.
Pack of 3 – 300g (100g x 3)
Each pack weighs 100g
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