We are mid-way into the holy month of Ramadhan. Today’s the 15th day. For the past 14 days Muslims all over the world fasted from dawn to dusk. I’m glad I have not missed a single day of fast.
We have been avoiding the Ramadhan bazaar like the plague and cook our meals every day instead of eating out or buy takeaways. We break our fast with home cooked food thus no food had been wasted. Alhamdulillah.
Fasting is very good for the soul not to mention the physical health benefits. Fasting is not just about abstaining from eating and drinking. We also cleanse ourselves spiritually in thoughts and actions.
My guilty desires as you may have guessed is food, glorious food. I curb my sinful desire for food by cooking for my family because unexplainably when you cook for others especially for Iftar you don’t feel hungry afterwards. I always end up being the person who eat the least amount of food at the dinner table.
Today, I cooked very simple dishes. Rice porridge with stir-fried anchovies and groundnuts in chilli, stir-fried water spinach with shrimp paste and boiled salted eggs. Simple yet comforting food.
Below is the recipe for Stir-fried Anchovies and Groundnuts in Chilli. As for Stir-fried Water Spinach with Shrimp paste, I have posted the recipe previously, please search my previous post.
Ingredients you will need:
- 2 cups of dried ikan bilis or anchovies
- 1 cup of kacang tanah or groundnuts
- 3 tablespoons of chilli paste
- 4 shallots, grounded
- 3 cloves of garlic, grounded
- 1/2 inch of shrimp paste
- 1/2 inch of ginger, grounded
- Sugar, about 1 tablespoon
- 1/2 – 1 teaspoon of Salt, Seasoning (MSG) and Pepper powder
- Cooking Oil for frying
- Dry roast the groundnuts and set aside
- Fry the dried anchovies till slightly crispy, set aside
- In a pan, heat about 3 tablespoons of cooking oil. Add in the garlic and ginger paste and fry for a few minutes.
- Next add in the grounded shallots and shrimp paste and cook till fragrant. Add in the chilli paste next and cook till the ingredients in the wok are cooked.
- You can tell it is cooked when there’s lesser steam from the pan (an indication that liquid has evaporated and now caramelizing the remaining ingredients in the pan) and oil has floated to the surface.
- Add the sugar, salt, seasoning and pepper powder to taste. Lessen the salt because dried anchovies are normally already salted.
- Finally add the fried anchovies and groundnuts. Mix well and ensure the anchovies and groundnuts are well coated. Mix a couple of minutes more and remove from the pan and set aside to serve.
It is best eaten with warm rice porridge.