Crunchy Potato Stick and Anchovy (Kering Kentang dan Teri)

Wednesday, February 20, 2008

It is almost the same as my writing before "Crunchy Tempeh-Anchovy (Kering Tempe Ikan- Teri)". It was eaten with yellow rice and Spicy Shrimp-Tofu-Potato (Sambal Goreng Udang-Tahu-Kentang).

- 200gr regular potato stick (available at supermarket)
- 200gr dried anchovy, fry until brown
- 6 cloves small red onion, slice thinly
- 6 cloves garlic, slice thinly
- 4 Tbsp of crushed chili (I used "Sambal Oelek" available in a jar or bottle at Asian stores)
- 4cm of galangal, cut into 4
- 5 Indonesian bay leaves
- 1 block/cylinder of palm sugar, grate it
- 2 tsp of tamarind, mix it with 100ml hot water, discard the seed and skin
- salt
- sugar
- oil for frying

In a pan, saute garlic and onion with a little bit oil for 1-2 minutes. Add chili, galangal and bay leaves. Continue to saute for another 1minutes. Add the tamarind mix and palm sugar. Stir it evenly, until all the sugar dissolved. Add potato stick and anchovy. Lower the heat and continue to stir until all the liquid absorbed. Add salt and sugar to taste.


Anonymous said...

Hi Lidia. What a different recipe! I adore those salty little potato sticks almost as much as I love eating those salty anchovies. So mixing the 2 together looks very yummy! OK I'm going out to buy those ingredients right now.

ChovyChap 2008

Lidia Sianturi said...

Thx come and pay a visit again some other time, you may find something else you like here!
Take care!

Anonymous said...

Will do. You too! I'll definately be popping back here sometime in the future to see what else you are offering.

ChovyChap 2009

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