Chili Peanuts With Anchovies Recipes

CHILI ROASTED PEANUTS

Steps:

• Preheat oven to 350-degrees F.
• Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook one minute. Add peanuts and stir to combine.
• Transfer peanuts to baking sheet.
• Bake for 10 minutes (or until brown). Remove from oven and sprinkle with chili powder and toss.
• Cool and then transfer to airtight containers.
• Store at least 8 hours before serving.

CHILI PEANUTS WITH ANCHOVIES

Steps:

• In a small saute pan, heat 1 tablespoon oil over medium-high heat. Add anchovies, and fry until crisp but not browned, 1 to 2 minutes. Remove to a small bowl.
• Drain chilies. In a mortar, combine chilies and shallot and pound together with a pestle.
• In a wok or medium saute pan, heat remaining oil over medium heat. Add chili mixture, salt and sugar, and saute for 1 minute. Increase heat to medium-high, and add peanuts and anchovies. Fry for 3 minutes, stirring constantly. Remove to a bowl, and serve. Peanuts can be stored in a tightly closed jar in refrigerator for up to 3 weeks.

PASTA WITH ANCHOVIES, GARLIC, CHILES AND KALE

Steps:

• Bring a heavily salted pot of water to a boil. Cook pasta until al dente. Drain.
• Meanwhile, heat oil in the largest skillet you have. Add chiles and a pinch of salt and toast until golden, 1 to 2 minutes.
• Add smashed garlic, capers and anchovies. Let cook until everything is golden, the capers look crisp around the edges and the anchovies have dissolved into the oil, about 3 to 4 minutes. (You can help anchovies dissolve by mashing them with a wooden spoon as they cook.) Add kale and 2 tablespoons water and sauté until kale wilts and cooks in the pan and is well coated with oil, about 5 minutes. You might have to add more water if the water evaporates before the kale finishes cooking.
• Add drained pasta and toss well. Add more salt if necessary and plenty of black pepper, and serve drizzled with more oil and a squeeze of lemon if the dish needs a lift. Cheese isn't necessary but if you like pecorino and have some on hand, feel free to shower it on top.

MALAYSIAN NASI LEMAK

Steps:

• In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.
• Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.
• Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.
• Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.
• Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.