Chilli-fried crunchy mix

Chilli-fried crunchy mix

Sambal goreng kering

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From
South East Asian Food

Ingredients

Quantity Ingredient
1/2 cup dried anchovies, heads removed
vegetable oil, for deep-frying
1 cup matchstick potatoes or equivalent quantity fried potato straws
1/2 cup raw peanuts or salted ‘beer nuts’
1-1 1/2 tablespoons brown sugar
salt
1 tablespoon lime juice or tamarind water

Paste spices

Quantity Ingredient
2-5 red chillies
or 1/2 teaspoon ground hot chilli
1 slice fresh galangal
or 1/2 teaspoon galangal powder
4 shallots, sliced
1 medium-sized garlic cloves, sliced

Method

  1. Blow the dried anchovies free of dust and debris. Heat enough oil in a wok to deep-fry the potatoes if you are using raw ones. Dry them first and fry until crisp. Lift them out, drain and allow to cool. Next deep-fry the peanuts, if using raw ones, in the same oil. Lift out, drain and cool. Fry the dried anchovies until crisp, drain and cool. (Take everything out a little earlier than you would normally as they will all continue to cook for a while afterwards.) Leave 11⁄2 tablespoons oil in the wok.
  2. Grind the spice paste ingredients to a paste. Stir-fry the paste in the wok until fragrant, add sugar and salt and mix well. Put in the potato straws, the peanuts and the dried fish and stir together well. Add lime juice or tamarind water to taste and stir again. Cool and dish out in a bowl.
  3. This is a favourite to have at hand in an airtight jar to serve at an everyday meal (it is particularly good with sayur). Make twice the quantity suggested if you want to keep some and do not add salt until you are ready to serve.
  4. You can use anything crunchy as a basis for a kering of this kind – potato straws alone, crisp-fried tempé slices, even breakfast cereals. One of the latter that works particularly well is Nutrigrain, but if you use this you should remember that it is quite sweet. Taste the mix very carefully before adding more sugar.
  5. Sambal Goreng Kering goes well in a party rice supper. Arrange moulded white rice in the middle of a large tray lined with lettuce or banana leaves and surround the rice with a colourful salad such as Pecel or Urap, some marbled eggs (Pindang telur)), some Empal or Dendeng ragi, some Ayam goreng or Ayam bumbu rujak and some Sambal goreng kering. Put a bowl of sayur on the table as well if you want something liquid to moisten the rice.
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