Peanut Anchovy Balado

ingredients

150 gr dry anchovies (I chose a light color, it’s not too salty)50 gr Peanuts, fried until cooked1 cm Galangal, bruised1 lb bay leaf2 red chilies, thinly sliced1 tsp Tamarind Water (1/2 tsp tamarind brewed with 2 tsp hot water)1/2 tsp Brown Sugar, comb (if not enough, you can add granulated sugar)Salt to tasteMushroom BrothHot water for brewing anchoviesRight amount of oil

ground spices

7 pcs Shallots3 cloves of Garlic7 pcs curly chili5 pcs Cayenne Pepper (adjust to taste)

steps to make

1. Brewed anchovies with hot water for 3 minutes, drain. Heat the oil, fry the anchovies until cooked. Lift and drain.2. Heat cooking oil, saute ground spices until fragrant. Enter the galangal and bay leaf, stir until the spices turn a bit dark in color. Add tamarind water, sliced ​​red chilies and brown sugar (if it’s too dry, add 1-2 tablespoons of water). Cook until the spices are cooked, add salt and mushroom broth, mix well. Taste correction3. Add the anchovies and peanuts, stir until the spices are evenly distributed. LiftAnchovy Balado is ready to be served.