Crispy Anchovies in Honey Lime Sauce

Salam....

2-3 hari ni payah betul nak buat entri pasal gambar2 masak tak boleh nak upload. Tak taulah apa sebabnya. Dah try berkali-kali tapi semuanya kena reject. Agaknya dia suruh tuan rumah ni stop blogging la kot..huhu. Rela ker?? Tapi kalau begitu kesudahannya, aku redha....

Alhamdulillah, berkat kesabaranku akhirnya dpt gak buat entri hari ni. Try upload gambar2 yg tlh lepas, dah boleh dah...tp lain kali jelah update...hehe.

Pagi tadi sempat jln2 ke Jepun nak carik sushi & daigakuimo...tapi berkenan lak dgn resepi ikan bilis rangup ni. Rupa2nya sebelum ni dah ramai gak yg cuba resepi ni spt Kak Jun, AlongRoz dan Chik Mimi. Tak perasan pun. Kali ni si hana lak cuba resepi yg sama. Dia kata sedap, so, tuan rumah pun nak try gaklah. Stok tepung ubi tu ada dlm simpanan tp oleh krn malas nk bukak plastiknya, dyg guna tepung jagung je. Sedap gak tuu!!...mmg sedap dan rangup!...masa ni pun tgh mengunyah lagi tu...mmg tak leh nak brenti dibuatnya...hehe.

Jom layan resepinya. Kopipes dari dapur Chik Mimi. Boleh juga rujuk di  dapur kak Jun,  AlongRoz dan utk versi bahasa Melayu boleh rujuk di dapur hana. Resepi asalnya adalah drp Amy Beh. Terima kasih kpd mereka2 yg sudi berkongsi resepi ini.

Ingredients

• 250g split and cleaned anchovies
• 1 cup tapioca flour
• 1 tbsp sesame oil
• 4 dried chillies, cut into sections
• 1 onion, halved and sliced thinly
• 6 bird’s eye chillies, chopped
• 2 calamansi limes, squeezed for juice
• 3 tbsp honey
• 2 tbsp water
• 1 tbsp fish sauce 
• curry leaves (i added)
• sesame seeds (i added)
• peanuts (i added)

Method

1. Rinse anchovies and soak for 10-15 minutes. Drain dry in a plastic colander then pat completely dry with several layers of kitchen paper towels. Toss in tapioca flour.
2. Heat some oil in a wok. Shake off excess tapioca flour from the anchovies and deep-fry until golden brown and crispy. Dish out and drain from oil.
3. Heat the sesame oil in a clean wok, fry dried chillies, onion and bird’s eye chillies for a while. Combine lime juice, honey, water and fish sauce and add to the pan; bring to a boil until mixture turns frothy and thick. Return prefried anchovies to the honey sauce. Stir-fry briskly until well combined. Dish out and serve.