Every person should know how to cook, and especially how to cook safely. Everyone has different dietary restrictions, so no one should be afraid to experiment with different recipes, and find the ones that suit them best. There are a few basic ingredients that are always needed in recipes: water, oil, salt, and pepper. Other ingredients, like herbs and spices, can be used to add flavor and also to provide health benefits.
150 gr Anchovy Jengki (I chose the light color one, it's not too salty)
50 gr Peanuts, fried until cooked
1 cm Galangal, bruised
1 lb bay leaf
2 red chilies, thinly sliced
1 tsp Tamarind Water (1/2 tsp tamarind brewed with 2 tsp hot water)
1/2 tsp Brown Sugar, comb (if not enough, you can add granulated sugar)
Salt to taste
Mushroom Broth
Hot water for brewing anchovies
Right amount of oil
Ground spices
7 pcs Shallots
3 cloves of Garlic
7 pcs curly chili
5 pcs Cayenne Pepper (adjust to taste)
How to make
1. Brewed anchovies with hot water for 3 minutes, drain. Heat the oil, fry the anchovies until cooked. Lift and drain.
2. Heat cooking oil, saute ground spices until fragrant. Enter the galangal and bay leaf, stir until the spices turn a bit dark in color. Add tamarind water, sliced red chilies and brown sugar (if it's too dry, add 1-2 tablespoons of water). Cook until the spices are cooked, add salt and mushroom broth, mix well. Taste correction
3. Add the anchovies and peanuts, stir until the spices are evenly distributed. Lift
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