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Summary

This video provides a step-by-step guide to preparing crispy fried anchovies, a perfect snack or side dish. The recipe involves boiling anchovies, coating them with a mixture of flour and seasoning, then deep-frying to crisp perfection. It also shows how to prepare a crunchy mix of fried chilies, garlic, shallots, and kaffir lime leaves for added flavor. The video is packed with tips on achieving the right texture and seasoning balance, and the final product is presented as a delicious, versatile accompaniment to various meals like nasi uduk, nasi kuning, or as a snack on its own.

Takeaways

• 😀 The recipe begins with preparing ikan teri (anchovies) by boiling them in water for 3 minutes before frying them in oil to make them crispy.
• 😀 The flour mixture used for coating the ikan teri includes seasoning and is applied lightly to ensure a crispy texture once fried.
• 😀 After frying the ikan teri, the garnish ingredients (garlic, shallots, lime leaves, and optional chilies) are sautéed until crispy to add flavor and crunch.
• 😀 The garnish mixture is coated in flour and rice flour, then fried in oil until crispy, ensuring the ingredients retain their structure and flavor.
• 😀 To prevent the garnish from becoming too oily, it is drained on paper towels to remove excess oil after frying.
• 😀 The final dish involves mixing the crispy ikan teri with the fried garnish to combine all textures and flavors, creating a savory snack or side dish.
• 😀 Seasoning is adjusted with salt and additional seasoning as needed for enhanced flavor, especially considering the saltiness of the ikan teri.
• 😀 For those who enjoy spicy flavors, adding fresh or dried chilies to the garnish is optional and can be tailored to individual tastes.
• 😀 The recipe advises frying at medium heat to ensure even crisping of both the ikan teri and the garnish without burning them.
• 😀 Once cooked, the final mixture can be stored in an airtight container or refrigerated, helping it maintain its crispiness for a longer period.

Q & A

What is the main ingredient in the recipe presented in the video?

The main ingredient is dried anchovies (ikan teri), which are used as the base for the dish.

How much dried anchovies are needed for the recipe?

You need 250 grams of dried anchovies for this recipe.

What is the purpose of boiling the dried anchovies in water before frying them?

Boiling the dried anchovies helps to remove excess salt and soften them before they are coated with flour and fried.

What ingredients are added to the flour for coating the anchovies?

The flour is mixed with 2 teaspoons of seasoning powder (bumbu penyedap) to enhance flavor. No additional salt is needed as the anchovies are already salty.

Why is it important to dry the anchovies before frying them?

Drying the anchovies ensures the flour sticks properly and results in a crispier texture when fried.

What ingredients are used for the crispy garlic and chili mixture?

The crispy mixture includes garlic, shallots, chili peppers, kaffir lime leaves, seasoning powder, salt, flour, and rice flour.

How long should the garlic and chili mixture be fried for?

The garlic and chili mixture should be fried for about 3 to 5 minutes, over medium heat, until crispy but not burnt.

What is the purpose of using flour and rice flour in the garlic and chili mixture?

Flour and rice flour help to coat the garlic, chili, and kaffir lime leaves, creating a crispy texture when fried.

Can the recipe be made without using chili?

Yes, the recipe can be made without chili if preferred. The chili can be omitted for those who do not like spicy food.

How can the fried anchovies and garlic-chili mixture be stored?

Once cooled, the fried anchovies and garlic-chili mixture can be stored in an airtight container. If you want to keep it even longer, you can store it in a chiller (refrigerator) to keep it crispy.