← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 150 g dried anchovies (ikan bilis), heads removed, rinsed and dried very well
• 150 g raw peanuts, skin on
• 250 ml oil, for frying
• 1 small onion, thinly sliced (optional)
• 1 sprig Curry leaves (optional)
• 2 tbsp Sugar
• 1 tsp Chilli powder
• Salt, a pinch
• 1 tbsp Sesame seeds, toasted (optional)

Method

1. Put the peanuts and oil in a cold wok and heat over medium. Fry for 6–8 min, stirring, until the skins crackle and the nuts are pale gold (they keep darkening). Scoop out.
2. Fry the anchovies in the same oil for 3–4 min until crisp and golden. Scoop out and drain on paper.
3. Pour off all but 1 tbsp oil. Fry the onion and curry leaves over medium heat for 2 min until crisp at the edges.
4. Turn the heat to low, add the sugar and chilli powder and stir until the sugar melts. Return the anchovies and peanuts and toss for 1 min until coated. Add a pinch of salt and the sesame and cool on a tray.

Tips

• Cool completely, then store airtight for up to 2 weeks (without the onion, which softens).
• Contains peanuts and fish. Anchovies are already salty, so go easy on the salt.

Sources

Written in our own words after cross-checking these recipes:

Nomadette MyKitchen101en Seasaltwithfood