Fried anchovies and peanut with chilli (Kering teri kacang pedas). Almonds, brown sugar, dried anchovies, garlic, peanuts, rice syrup, sesame oil, sesame seeds, soy sauce, sugar, vegetable oil, walnuts, water, white sugar. Dried anchovies or knowns as Ikan teri in Indonesian language, play a big part in Indonesian kitchen and I believe other South East Asia countries like Malaysia, Singapore, and Thailand. Fried Anchovies and Peanuts is a delicious Malaysian snack and condiment, often found in Nasi Lemak.

Stir back and forth to make sure the peanuts are evenly cooked. Fried Anchovies and Peanuts (jan myulchi bokkum). I tried this straightaway yesterday after I read this post as I already had baby anchovies and peanuts in the cupboard and I LOVED it! You can cook Fried anchovies and peanut with chilli (Kering teri kacang pedas) using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Fried anchovies and peanut with chilli (Kering teri kacang pedas)

Prepare 1 oz of baby anchovies fish.
Prepare 1 oz of peanut.
Prepare 5 each of chilli.
You need 3 clove of garlic.
It's 5 clove of shallot.
You need 1 each of bay leaf.
It's of salt.
Prepare 1 tbsp of palm sugar.
Prepare of galangal.
Prepare 1 tbsp of olive oil.

Combined with peanuts and chilli paste, it's just the thing to have with a cold Tiger beer (Singapore's local brew) and the salty flavours make a great prelude to a meal. Heat a little oil in the frying pan and fry the paste until fragrant, then mix in the ikan bilis and peanuts, stirring well to coat. Korean stir-fried anchovies are sweet, savory, sticky and crunchy! This recipe shows two ways to prepare myulchi bokkeum - mild and spicy.

Fried anchovies and peanut with chilli (Kering teri kacang pedas) step by step

Preparation: Fry peanut and fry baby anchovy fish. Chop garlic, shallot and chilli.
Heat the wok with olive oil.
Saute garlic and shallot until brown.
Pour chilli, galangal, bay leafe. stir fry for 1 minute..
Pour palm sugar and stir fry for 2 minutes.
Pour baby anchovies fish and peanut and continue stir fry. Add salt to taste..
Dish out and ready to served.

Add the anchovies and the optional chili peppers to the pan. Stir well until the anchovies are coated well with the sauce. Stir in the sesame oil and sesame. Myeolchi Bokkeum ("Myeolchi" means anchovy, "Bokkeum" means pan-fried) is a traditional Mit-Banchan that is still widely loved today. Medium-sized anchovies can be used as well but the seasoning is usually less sweet and gochujang or gochugaru is often added to create a spicy version.