Thursday, June 16, 2011

Crispy Chilli Anchovies With Peanuts

This can be served with porridge, Nasi Lemak [coconut milk rice] or as a snack.  My mum's way of preparing the awesome dish is by deep-frying the anchovies and peanuts.


Ingredients
300 gm anchovies [ikan bilis] - rinsed and drained in colander
300 gm peanuts with skin - rinsed and drained in colander
enough oil for deep-frying
1 tbsp chill paste
2 tbsp sugar
Ingredients - Peanuts and Anchovies
  1. Remove the bones and black part - wash several times till water is clear.  Set aside on colander to drain off excess water.
  2. Put oil in wok, add in peanuts.  Turn on heat to medium and start frying peanuts till golden.  Remove on strainer to drain of excess oil.  Off heat.
  3. Using the same oil [reduce the quantity].  Put in anchovies, turn on medium heat and start frying [like for peanuts] till golden and crispy.  Remove on colander to drain off excess oil.
  4. Pour away the oil.  Fry chilli paste on low heat till almost dry. Add in fried peanuts and anchovies and sugar.  Quickly stir fry to mix all ingredients well.  Off fire and dish out to cool before storing in airtight container.
Notes
  • Peanuts and anchovies can be fried with cold oil.
  • Use less oil to fry anchovies as the oil has to be discarded.  Can fry in batches.
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5 comments:

  1. Sharon LowJanuary 22, 2014 at 4:54 AM

    Hi, I am in the US. May I know what chilly paste should i use? I dont know if I am able to buy the same type you use here.

    ReplyDelete
  2. Sharon LowJanuary 22, 2014 at 4:55 AM

    Hi.. May i ask what type of chilly paste did u use? I am currently in the US and am not sure if i can find the same here. please advise. Thank you.

    ReplyDelete
  3. KimmyJanuary 22, 2014 at 12:07 PM

    Hi Sharon, actually this chilli paste is dried chillies grind until very fine paste. We can get the paste at super marts and wet markets in Malaysia. Overseas perhaps it is available at Asian stores. You can just boil some dried chillies until soft, drain and blend into a fine paste.

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  4. AnonymousJuly 30, 2014 at 3:22 PM

    hi....Mdm Kimmy
    I try but when everning is not crispy already why?

    Perm

    ReplyDelete
  5. KimmyJuly 31, 2014 at 2:09 PM

    Hi JMC, some skill is needed to fry the peanuts and anchovies to ensure they are crispy. It must not be over or under fried and when dishing them out, you have to spread them out to cool. I suggest that you try roasting the anchovies [please see my post in this] and peanuts [will be posting this soon] then fry them with chilli paste.

    ReplyDelete