Material :
- 300 grams Anchovy Small Salty
- 500 ml Coconut Milk
- 200 grams of Tempe (diced) : Tempe is Fermented Soyabean
- 200 grams of Melinjo Leaf (thinly sliced)
- 100 grams of Sprouts (waste ends)
- 10 pieces Red Chili (sliced oblique)
- 7 pieces Shallots
- 5 cloves Garlic
- 4 stalks Lemongrass (crushed)
- 5 cm Galangal
- Salt (to taste )
- 4 teaspoons Cooking Oil
How to make :
- Heat oil in a skillet that has been provided and saute onion and garlic until smell good.
- If it is smell good fill red chilli, lemongrass and galangal. Stirring until wilted red chilli then did enter salted fish, tempe, melinjo leaf and sprouts. Stir well.
- Then add the coconut milk. Stir well and add salt to taste according to taste and cook until everything was overcooked and a bit dry out of water while occasionally stirred.
- If the water is somewhat dries immediately lift into a serving bowl and serve.
- Anchovy Fried Chili Spicy Sweet ready to be eaten along with warm white rice.
