Condiment that is also the Snack
Fall is the season of school starting. Most parents are getting used to the routine. Unlike summer, parents put their children into bed early to prepare for next day. School season also herald the colorful leaves of autumn in Minnesota too. It also reminds me of my olden days when we went to college in Yangon (Rangoon), Myanmar (Burma) .
At that time, I wanted to find out the dormitory life of college students as most of them came from different part of Myanmar, far away from Rangoon (Yangon). Sometimes I visited my cousin's dormitory room after class. Her home was also the same hometown as my parents'. Traditionally, Most parents support their kids financially, and whatever way they can. And in some families no matter how bad their financial situation, as they are proud of their kids going to college. The beauty of their parents' caring action are fantastic. Some parents would send ready-made or preserved food to eat with meals provided at the college dormitory. From that part, I would like to say about some condiment food that will never get bored of eating together with rice dish.
Most of the homemade food are spicy with chili and garlic, Some are made with dried fish or dried shrimp. Some are vegetarian and condiments that one never get tired of eating. It was also fascinating to see the different varieties of specially-prepared homemade food from different part of Myanmar. Among the variety of that condiment, I would like to make the fried dried anchovies with chili and potato.
This fried anchovies dish varies among different countries and some country they add sugar as their county's favorite taste. In Burma, most dish are not really sweet but savory with fish sauce.
I made this recipe in honor of my lovely Indonesian friend. She always makes that snack as a return favor every time I send her Myanmar home-made food for her family, to show how much she appreciates and cares.
Crispy Fried Anchovies with chili and garlic
Ingredients
1 cup Anchovies (Deep Fried)
1 cup Roasted Peanut
2 cup Shoestring Potato Sticks
2 tbsp Sliced Garlic
1/2 Cup Sliced Shalots
1/2 Cup Canola Oil
1 tbsp Kaffir Lime leaves
3 tbsp Sriracha Sambal Olik
1 tbsp Fish Sauce
1 tbsp Cracked Chili Pepper
1/2 tsp Turmeric Powder
Instruction
1. In the skillet, add oil and turmeric powder and heat.
2. Deep fry the thinly sliced shallot and garlic in the pan. When golden brown and crispy, strain on paper towel.
3. Roast the peanut with a tea spoon of oil and let it cool.
4. In the 3 spoon of oil in the pan with medium heat, fry the rinsed anchovies till crispy.
5. Strain the fried anchovies on the paper towel.
6. In the pan with the rest of the oil, fry the sracha sambal olik and cracked chili together.
7. Stir for a few min till all the liquid are evaporated.
8. Sprinkle with fish sauce.
9. Add the crispy fried anchovies.
10 . Cool it down completely. Then mix with the peanut, shallot and garlic, Kaffir lime leave.
11. Strain it again in the paper towel to soak up all the oil residue.
12. Serve with rice porridge or fried rice ( also a good combination).
( Note. It can be stored in the air tight glass jar for 2 months in the fridge to keep the crispiness.)
