deebee
The Bludgeon Brewery
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I have had a request for my recipe for the anchovy and peanut snacks I took to Big Als brew day. I love this stuff in Indonesian/Malaysian restaurants and tried to copy it. I dont think this recipe is very authentic, but its the closest I could get it and pretty good. It doesnt exactly cleanse the palate but it is my favourite beer snack.
Dried anchovies (ikan bilis) from Asian supermarket or Asian aisle at Coles
Oil
Garlic
Roasted unsalted peanuts
Chilli (crushed or powder)
Fish sauce
Soak the anchovies in water for about 30 minutes. Rinse them, drain them, then dry them on a clean tea-towel or paper towel. Pat them dry.
Heat a few mm of oil in a wok. Get it smoking hot. Add anchovies in small batches. The 100g pack I get from Coles takes two batches. It will spit like mad so have a lid or something handy.
Let it sizzle for maybe 15-30 seconds then turn it down to low-medium heat and watch it get crispy. Crush a bit of garlic into each batch and stir occasionally. Just before the first fishies start to burn, take them out and tip into a sieve to drain. Save some of the drained/strained oil. Wipe your wok with that teatowel and repeat till all your fish are cooked and drained of oil.
Wipe the wok again and add the peanuts on a low heat. Estimate about 75% by volume peanuts as you have anchovies. Drizzle a few drops of the drained oil back into the pan. Stir and let them start to get a bit of brown on them.
Return the drained anchovies to the pan. Splash in some fish sauce until it is as salty as you want it and stir it round to distribute. Sprinkle in chilli to taste, stir again and turn off the heat. They get crispier as they cool.
There was a thread along these lines a while back and I posted this recipe in one of its earlier forms. This recipe is better. Another one that is a beauty is the biltong recipe that someone posted. Kangaroo biltong is a sensational beer snack.
Dried anchovies (ikan bilis) from Asian supermarket or Asian aisle at Coles
Oil
Garlic
Roasted unsalted peanuts
Chilli (crushed or powder)
Fish sauce
Soak the anchovies in water for about 30 minutes. Rinse them, drain them, then dry them on a clean tea-towel or paper towel. Pat them dry.
Heat a few mm of oil in a wok. Get it smoking hot. Add anchovies in small batches. The 100g pack I get from Coles takes two batches. It will spit like mad so have a lid or something handy.
Let it sizzle for maybe 15-30 seconds then turn it down to low-medium heat and watch it get crispy. Crush a bit of garlic into each batch and stir occasionally. Just before the first fishies start to burn, take them out and tip into a sieve to drain. Save some of the drained/strained oil. Wipe your wok with that teatowel and repeat till all your fish are cooked and drained of oil.
Wipe the wok again and add the peanuts on a low heat. Estimate about 75% by volume peanuts as you have anchovies. Drizzle a few drops of the drained oil back into the pan. Stir and let them start to get a bit of brown on them.
Return the drained anchovies to the pan. Splash in some fish sauce until it is as salty as you want it and stir it round to distribute. Sprinkle in chilli to taste, stir again and turn off the heat. They get crispier as they cool.
There was a thread along these lines a while back and I posted this recipe in one of its earlier forms. This recipe is better. Another one that is a beauty is the biltong recipe that someone posted. Kangaroo biltong is a sensational beer snack.
Would take a brave soul (or big drinker) to add any extra salt though.
