Friday, April 30, 2004
One of my most highly and constantly stocked raw ingredients at home is a huge container of anchovies.
Rich with iron, anchovies are mostly consumed in a dry salted form here in Malaysia. They tremendously good, nutritious and highly prized in their own right. They are also very effective in enhancing the flavor of other cooking ingredients.
They are strong and gutsy and an acquired taste.
One the main ingredients in the much favored Worcestershire sauce, anchovies also makes the best sambal tumis (a hot and spicy chilli paste) and are often savored with hot steaming nasi lemak (coconut milk-cooked rice served with fried anchovies and nuts, half-boiled egg, cucumber slices and of course, the sambal).
As a Chinese, I love brewing anchovies into a broth to accompany other types of ingredients. Ridiculously simple to make, anchovy broth can be used to cook the daily greens (try iceberg salads, Chinese bok choi, Chinese cabbage or spinach) or as a base for the best rice noodle soup. Additionally, it is great as the broth for a steamboat session and can be incorporated with other types of meat such as chicken.
Anchovy BrothFor usage with seafood dishes, some garlic can be added to the recipe when frying the anchovies. The tasteless anchovies may be reused if one does not mind tasteless fried anchovies. Usually I will provide them as a feast for a few felines constantly visiting my backyard.
Makes 1¾ liter of broth
Heat oil in a stock pot over medium heat. Fry anchovies till aromatic. Add salt and pepper to taste. When anchovies are browned slightly, add water. Increase heat to high fire. Once broth comes to a boil, cover with lid but leave steamslot open (for pots without steamslots, shift lid slightly to expose a small uncovered space). Let broth simmer for at least 20 minutes. Remove anchovies with a strainer.
- 2 liters water
- 1½ cups dried anchovies, washed
- 1½ tablespoons peanut oil
- a pinch of salt
- a dash of pepper
They are becoming very fat indeed after so many years of anchovy diet.
Life Is Great explores the incredible world of food and cooking. We hope to share with you our most delicious moments and inspirations.
“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.”
Julia Child (Mastering the Art of French Cooking)
“Life is short. Live your dream and share your passion.”
- Strawberry Pie
- One Pot Chicken Rice
- Bak Chor Mee (肉脞面 - Minced Pork Noodle)
- Hakka Salted Egg Steamed Pork (咸蛋蒸猪肉)
- Best Egg Salad
- Blood Orange Chiffon Cake
- Chocolate Peanut Butter Cake
- Rose Levy Beranbaum's Basic Brioche
- Meyer Lemon Bars
- (A Better) Chocolate Chiffon Cake
- Tiramisu Cake (Encore)
- Hong Kong Part III
- Hong Kong Part II: Zongzi/Bakchang (粽子/肉粽)
- Caffè HABITŪ (the table) at G.O.D. Causeway Bay, Hong Kong
- Hong Kong Part I
- Australia 2010 Part 1: Melbourne
- Bourke Street Bakery, Sydney
- Il Fornaio, St Kilda
- Queen Victoria Market, Melbourne