Thursday, March 15, 2012

Anchovies and Potatoes Sambal

Tempting tempting tempting... it's very yummy even with only rice, i hit like!

Anchovies and Potato Sambal
Serve 5-6
6 medium Desiree Potatoes, peeled, cubed
200 gr dried Anchovies, rinsed, drained
1 tbsp Tamarind Puree
Corn Starch for coating
Oil for deep-frying
Salt, Sugar, and dash of chicken powder to taste

4 Shallots
3 Garlic cloves
1 ripe Tomato
2 heaped tbsp dried Chili Powder (or more if prefer spicy)
a liitle bit Oil

  • Clean potatoes, peel the skin and cubed
  • Rinse anchovies, and drain (or pat dry with paper towel)
  • Heat enough oil for deep frying (high heat)
  • Meanwhile, pour enough corn starch in a bowl, and start coating potatoes until well-combined, set aside. Repeat with anchovies
  • Oil should be hot enough by the time you finish coating
  • Deep fry potatoes until it turns crispy and golden brown, set aside and drain excess oil
  • Deep fry anchovies until crispy, set aside and drain excess oil
  • Blend the paste ingredients to a smooth texture in a blender, put a little bit oil as it will be easier to blend well *
  • Heat up a non-stick fry pan on a medium low heat, and saute the chili paste until fragrant
  • Add in tamarind and seasoning, taste
  • Finally toss in fried potatoes and anchovies
  • Serve

N.B: *put wet ingredients to blend first before dry ingredients

Happy Cooking!!

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