These Fried Anchovies With Onions And Chili are a popular Malaysian bar snack. It's also served as an appetizer or side dish at most home. The anchovies should remain crispy, slightly salty, sour, spicy and the onions are lightly softened without the raw taste.
There are a wide variety of ways to serve fried crispy anchovies. One of the most well known uses for it would be serving it along with Nasi Lemak, a popular dish in Malaysia. Other examples of how it can be used include, pounding them finely to add into rice porridge, as a topping for varieties of noodles, flavouring for many sambal dishes, and are great for making snacks. Whichever way you want to have it, make sure to check out my video and learn how to prepare these crispy anchovies.
I made this dish last weekend. The Steamed Taro Cake turned really good and I am very pleased with the result. It is soft with a light firm texture and chock full of yams in every bite.
*This is an updated post with a video cooking guide. (Previously posted on 11/24/08)
Steamed Orh Kueh (Savoury Taro/Yam Cake)
Ingredients
1 Medium Size Taro/Yam, peeled & diced
You’ll need about 400 grams of Taro)
10 Shallots, peeled & thinly sliced
8 Tbsp Dried Shrimps (soaked for 10 minutes, and reserved 1 cup of liquid), chopped
Peanut Oil, for cooking
Chili Sauce
Sweet Sauce
Batter
200 grams Rice Flour
30 grams Potato Starch
20 grams Corn Starch
2 Cups of Water
Equipment:
8 inches Greased Steaming Tray
A Steamer
Method
Make the batter: Combine rice flour, potato starch, corn starch and water. Mix well until you have a smooth batter. Set aside.
Heat oil over medium to high heat heat and fry the sliced shallots until fragrant, lightly browned and crispy. Remove and set aside.
Then fry the dried shrimps until crispy. Remove and set aside and reserved about 2 tablespoons of oil in the wok.
In the same wok, with the reserved oil add taro/yam, and sit-fry for a couple of minutes. Then season with oyster sauce, 5-Spiced powder, chicken granules, sea salt, and white pepper, and continues to stir fry for 3 to 4 minutes. Mix in the reserved liquid from dried shrimps (1 Cup) and the prepared batter. Turn the heat to low, cook, and stirring continuously, until the batter thickens.
Pour the batter into a greased steaming tray. Steam over high heat for about 40 minutes or it is until set. Remove and sprinkle with crispy shallots, dried shrimps, scallions, red chilies, and scallions. Let it cool completely before serving. Set aside for another 2 hours to cool completely.
This is one of my favorite stir-fry rice vermicelli with clams or known as Fried LaLa Bee Hoon in Hokkien dialect. It's a popular dish in Malaysia, and yet it's so easy to make it at home. Here, I have used frozen clams, but you can always opt for fresh clams, if available.
Here is a wonderful version of the popular Kuih Kosui, flavored with pure pandanus juice. This makes a great afternoon snack and fantastic with tea or coffee.
