Stir-Fry Anchovies with Chiles

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

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Ingredients:

1 1/2 cups dried anchovies
1 small tomato, quartered
1/4 cup cooking oil, for deep-frying anchovies and 2 Tbsp for stir-frying spice paste
1 cup water
1/2 tsp palm sugar (or white or brown sugar)

For spice paste:
5 shallots
1/8 cup red or green chiles, seeded
1 garlic clove
3 Kaffir lime leaves
1/4 tsp salt

Instructions:

Heat 1/4 cup cooking oil in a wok, deep-fry anchovies till golden and crunchy, about 5 minutes. Remove from heat and drain on paper towel.

Grind shallots, chiles, garlic, kaffir lime leaves and salt to coarse paste, in a spice grinder or mortal and pestle

Stir-fry paste and tomato in oil till fragrant, for two minutes. Add water and sugar.

Add anchovies, cook for another minute. Remove from heat. Serve with steamed rice.

Notes: If the anchovies are not washed, no salt is needed in cooking.

Serves 4.

From indochinekitchen.com