Do you know what anchovy is? If in Malaysia the name is grouse fish. In Indonesia, this fish is called anchovy. This fish has a very small size and various types. and Medan anchovy is a very famous anchovy in Indonesia, I as a resident of Medan are very proud of it. Even though it is small, it turns out that this anchovy is very expensive. 1 kilogram of anchovy can reach the price of Rp. 100,000. This fish has been dried and salted for preservatives, so the taste of this fish is savory and a little salty.
This anchovy is very suitable for various processed dishes, especially chili sauce, even though you have never tasted this fish before, I'm sure you will look enthusiastic to eat it, especially if this anchovy is processed with real friends, namely Pete or Petai, the taste is really very spectacular. And do you know what is Petai or Pete? If you look at Pete for a moment, the seeds are shaped like peas and slightly oval. This Pete fruit is wrapped with a slightly thick skin and elongated shape. The aroma of Pete is a little stinging on the nose and Indonesian people usually process Pete for a mixture of anchovy sauce, tauco or eaten raw for fresh vegetables and raw chili sauce accompanied by warm rice. I'm almost drooling while writing this.
Then I also mix this anchovy chili with Kincung Flower or there are also Indonesian people who call it Combrang flower. There is no taste that is produced on this combrang flower, it's just that the smell is very distinctive and fragrant, but even though only the fragrance is produced from this combrang flower, but if this combrang flower is eaten there is a unique and very distinctive taste in it. You have to be able to feel it for yourself. And tonight I will share a recipe with all of you how it tastes great if this combrang flower is combined with Pete and anchovies into a scary dish for those who don't like spicy but can't just skip this dish, so even if it's a little you have to try it.
And I will immediately share this recipe with you. And there is no special measure in it because all levels of spiciness depend on your individual tastes, as well as the spices.
The materials needed are:
1. 50 grams of anchovy
2. Cayenne pepper to taste
3. Green chili to taste
4. 3 cloves of red onion
5. 2 cloves of garlic
6. half a tomato
7. 2 Pete boards
8. 1 Combrang or Kincong flower
9. A quarter teaspoon of salt.
How to process:
1. Wash the anchovy until clean and then fry until slightly browned, remove and drain.
2. Remove the Pete seeds from the skin, then wash them thoroughly
3. Cut the kincong flower into small pieces.
4. Puree the chili, onion and garlic and half the tomatoes
5. After smooth, saute the spices until they are half fragrant, then add the Pete, kincong flowers, salt and mix well.
6. After boiling, add the last of the fried anchovies, then stir again until smooth after that remove and you can enjoy it.
You can enjoy this anchovy chili sauce with a plate of hot rice and vegetable stew. The taste will definitely make you go back and forth with the scary spiciness, but the combination of flavors and rice that is just right makes you want to go forward to continue tasting it.
How have you ever made this recipe at home before? How does it taste, do you look like you have given up and don't want to make this anchovy sauce again? Surely the answer is no, you will definitely continue to be addicted to making this chili again. Good luck for those who have never tried it. And greetings from us, Tomi and Maya from Binjai City, Indonesia. Thank you for the support and don't forget our next post, okay?