Remember the salted anchovy dish. This dish is as easy to make as taking something out of a bag. Just marinate the fresh anchovies with a few spoons of fish sauce, sugar and a little seasoning. Put it on the stove, low heat, wait for the fish to boil a few times until the water is just above the fish surface and it's done. Sprinkle some ground pepper before eating.
White rice eaten with salty braised anchovies is beyond reproach. The salty braised anchovy sauce also "adds" to the rice very well. I remember when I was a kid and growing up, I ran home to rummage through the pot. The fish was gone, but I was happy with just a little braised anchovy sauce. I scooped up a full bowl and brought it out to the patio to "eat". It was truly the "holy" sauce that made a bowl of cold rice disappear.
Every now and then, my family also braises anchovies with minced fresh turmeric to "stabilize" the stomach. This dish has normal spices but requires a lot of turmeric. The smell of turmeric is really strange. It is pungent and enticing. The anchovies are soaked in turmeric until they are deep yellow, soft but not mushy. Just biting into the fish, you can smell the delicious aroma. Sometimes the bottom of the pot is bare, I use a spoon to scoop up a bunch of turmeric powder mixed in the sticky fish sauce and pour it over the rice. After a few stirs, the bowl of rice is completely gone.
Attractive anchovies braised with turmeric
Braised anchovies must be soaked in warm water. Soaking like this will help the fish regain its softness after being dried by the sun for several days. Otherwise, the hard fish will lose its deliciousness. Braised anchovies also have sugar, salt, and fish sauce, but with the addition of minced garlic fried in cooking oil. This dish is the "main dish" on the dinner table. The direction of the chopsticks is all aimed at the braised anchovies dish. The fish is firm but not tough, ensuring softness for even the "old" teeth. The more you chew, the softer it becomes, the more sweetness is released from the fish. If you braise a lot, the remaining portion can be put in a glass jar and put in the refrigerator. It will still be delicious to eat for a whole week. This "braised" dish is not only good for rice, but also makes a big mess of a pot of white porridge. It is also a "spicy" dish or anything.
I remember the pot of anchovy soup cooked with ripe eggplant. In the hot summer, this dish is a good suggestion. A pot of water, a bowl of sliced ripe eggplant, a bowl of any kind of anchovy, a little salt or fish sauce will make a great pot of soup. The culinary experience is "having vegetables, you will have fish sauce". A bowl of soup with ripe eggplant will "hurt" the rice. With the soup, the tail of the anchovy peels off, revealing the white flesh, and you can see the small, attractive bones. The soup has the salty smell of anchovies and the sweet smell of ripe eggplant.
Sweet and sour anchovies
Sweet and delicious anchovy soup with ripe eggplant
As for anchovies, a pot of thin porridge with green onions and ground pepper is a tonic after a tiring night of mending nets. Before going into a "midsummer night's dream", slurping a few bowls of anchovies porridge cools the liver and intestines. The soft anchovies mixed with the porridge always caress the tongue, gently and fragrantly until the last bowl.
Fresh anchovies that have just arrived at the dock, still shining silver, can be mixed with lemon, shallots, shredded green banana, peanuts, and basil to make a delicious salad. Whenever you see three or four fishermen sitting on the porch with mats or setting up simple plastic tables under the shade of trees in early summer, they are definitely enjoying anchovy salad.
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