or, anchovies with green chillies.
never thought i would say this...but, i miss blogging. i miss updating this place with new recipes that i have tried and most of all i miss trying out new things. :-(
it's ramadhan now, and that means MrG will go crazy over the ramadhan bazaars. he loves going to e-ve-ry sing-le stall looking at e-ve-ry sing-le items for sale. let's just put it this way, him going to the ramadhan bazaars is like women shopping. nuff said.
i still cook though, but it's only for sahur and those are really simple stuff, plus i don't think he'd appreciate me taking shots of our early morning food. you know how i get, right? sometimes, i'd have to take 50 shots before i can be satisfied. anyhoo, just thought i'd share this recipe with your guys, it's really simple to make but the only thing i'd change about this recipe is, i'd prolly squeeze in some lime/lemon juice right before serving. call it the ramadhan appetite, but i think it'll taste a tad better with some acidic action going on.
i took the recipe from the sabah book. it's a pretty simple recipe to follow. you can do it with both eyes closed.
okay, here goes the recipe:
you will need:
1 bowl of ikan bilis or dried anchovies
10 green chillies, sliced
2 cloves garlic, sliced
1 big onion, sliced
2 shallots, sliced
1 tsp salt
1 tsp sugar
the how to:
1) heat oil in wok and fry the dried anchovies, set aside.
2) with the same oil (maybe you need to reduce it jusssst a tad) saute the sliced shallots and garlic till they are both a wittle bit on the yellow side.
3) add in the fried dried anchovies and stir till combined.
4) add in the salt and sugar to taste, stir till everything is combined.
5) last but not least, in goes the big onion and sliced green chillies.
6) stir, stir and stir some more...and it's done.
7) get a plate of rice and eat away!!
*like i mentioned earlier on, i would definitely add in freshly squeezed lime/lemon juice before serving and i would also opt to not put in the sugar.
why don't you guys give it a go and lemme know.
come by again, aight?
recipe source: citarasa Malaysia - Sabah by chef Arm
image of the bookcover taken from http://pts.com.my/ terima kaseyyyy!