Saturday, July 24, 2010
Stir-fry Anchovies with Chili (Sambal Goreng Teri)
1-1/2 cups (100 grams) dried anchovies
1 (75 grams) small tomato, quartered
1 cup water
1/2 teaspoon palm sugar
1/4 cup cooking oil (for deep-frying anchovies and 2 tablespoons for stir-frying spice paste)
5 (25 grams) shallots
1/8 cup (10 grams) red/green chilies, seeded
1 garlic clove
3 kaffir lime leaves
1/4 teaspoon salt
Heat 1/4 cup cooking oil in a wok, deep-fry anchovies till brown and crunchy, about 5 minutes. Remove from heat and drain on paper towel.
Grind shallots, chilies, garlic, kaffir lime leaves and salt to coarse paste, in a spice grinder or mortal and pestle.
Stir-fry paste and tomato in oil till fragrant, for two minutes. Add water and sugar.
Add anchovies, cook for another minute. Remove from heat.
Serve with steamed rice.