In
South East Asian cuisine, we tend to use dried anchovies rather than the
pickled ones. They are normally fried in oil until crispy and can be served as
it is or cooked with sambal, as a garnish or stir fried with vegetables or used
in soup. It is fantastic cooked with peanuts and chilli and eaten with beer. It
can be ground into powder and added to children’s porridge.
Anchovies
are small, common forage fishes which are full of nutrients such as iron,
omega-3 fatty acids and calcium (present in the bones). It is ideal for people who are lactose intolerant.
Ingredients
It
is best to use medium to big sized anchovies as small ones will fall through
the basket. Remove the heads and intestines otherwise the anchovies will be
bitter.
Dried
anchovies are very salty therefore soak them for about 5 mins and rinse
thoroughly to reduce the salt content.
Drain
off the excess water
Spread
out on absorbent paper and pat dry.
If
you like, add a little to the anchovies but I prefer it without the oil
Set
the air fryer to cook for 6 mins. Give it 1 min to heat up the fryer so that
the food will not stick to the basket.
Put
in the anchovies and start the cooking process.
Give
it a couple of shakes every couple of mins to ensure that the anchovies are
evenly browned
Transfer
to an air tight container for use later. Let it cool down before covering it.
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