Ikan Bilis Masak Kentang, Spicy Anchovy, Potato And Peanut Stir Fry - "Malaysian Monday 42"

As an old Chinese saying goes, "peony though beautiful, relies on the green leaves to bring out its brilliance" (roughly translated from 牡丹雖好，全仗綠葉扶持。) I always plan my meals using the same principle - to have a few side dishes that compliment the one or two star attractions of any given meal. Familiar to all Malaysians and Singaporeans; this everyday dish, despite its simplicity its dangerously addictive!  

serves 4 to 6 as part of a Malaysian meal
you'll need;
100 g of dried anchovies
100 g of peanuts
2 potatoes, peeled and cut into batons
2 tbs of brown sugar
juice from one lime or 4 Asian limes (limau kasturi)
oil for frying

for the spice mix;
1 green chili, chopped
1 red chili, chopped
4 garlic cloves, bashed

To prepare the spice mix - pound ingredients into a course paste.

Peel and cut potatoes into neat batons.

Fry potatoes until golden and drain well followed by the peanuts.

Drain off most of the oil and fry anchovies until golden and crispy, drain well and set aside.

Saute the spice mix with 2 tbs of oil for 2 to 3 minutes on low heat then add in the sugar and lime juice. Stirring constantly until the mixture thicken and turn syrupy.

Return the potatoes, peanuts and anchovies to the pan, stir and coat well.

Serve as part of a Malaysian meal.

I am hosting this month's event so please send all your entries to me at sureshchong@yahoo.com

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