Stir Fried Papaya Leaves Anchovies Recipes
PAN-FRIED ANCHOVIES
Fresh anchovies and sardines are widely available throughout southern Europe and make a quick, inexpensive appetizer or lunch. In the United States, they can be bought filleted or simply cleaned and left whole.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Number Of Ingredients 5
Steps:
- Rinse fish and shake lightly to dry slightly, leaving some water on to help breadcrumbs adhere. Spread breadcrumbs in a shallow bowl or pie dish; season with salt and pepper.
- In a large cast-iron or other heavy skillet, heat 1/4 inch oil over high until shimmering. (Test by dropping a breadcrumb; if it sizzles and floats instantly, the oil is hot enough for frying.) Working in batches so as not to crowd, dredge fish in breadcrumbs and lay flat in skillet. Reduce heat to medium and cook until fish are golden brown on bottom, about 3 minutes. Flip fish, one at a time, and continue to cook until tender when pressed in center and flesh is opaque, 2 to 3 minutes more. Using a slotted spatula, transfer fish to prepared baking sheet; sprinkle with salt. Between batches, increase heat and strain out browned crumbs, or wipe out pan as needed.
STIR-FRIED PAPAYA LEAVES & ANCHOVIES
When it comes to food, Indonesians sometimes have unique tastes and preferences. Even foods which's considered strange according to European people are also consumed. For example "Stir-Fried Bitter Melon" or Stir-Fried Papaya Leaves. It is precisely the bitter taste that makes addictive !! Strange, no??!:-D This is a daily recipe of Indonesian households with a native Indonesian and cheap ingredient : young papaya leaves & anchovies. Since this unique fresh vegetable is rarely almost impossible to obtain in the western supermarkts even in asian shops, I replace it with savoy (English) or Wirsing (German) as subtitute. With its hard texture & slighlty bitter taste, savoy is the best subtitute for papaya leaf. Buy more and use only the greeny leaves to obtain the best result.Important Note: I should warn you that dried shrimp paste smells quite awful especially for Europeans, but the taste in Nasi Goreng or other finished dishes (if required) is greatfully aromatic and essential to the authenticity of Indonesian cuisine. My suggestion, use it only little at first as I write in this recipe. It is less than in my Indonesian version.Have a try and hopefully this recipe will give you another sight on indonesian unique Stir-Fried Dishes :-)
Provided by admin
Categories Side Dish
Number Of Ingredients 12
Steps:
- Discard the hard ribs of papaya/savoy leaves, add salt and squeeeze with your hand until they are soft (Tip: This is to reduce bitterness and preserve the green colour after blanching and boiling). Rinse with cold water.
- Boil enough water, wait until it boils, add 1 teaspoon of salt and add the papaya (savoy) leaves.
- Blanch the papaya/savoy leaves for about 5-7 minutes until it's done but still crunchy. Check occationally.
- Discard the boiling water and rinse with cold water immediately to stop cooking process.
- Squeeze out excess water and slice the leaves against the fibers. Put aside.
- Peel of and slice/chop all ingredients for the seasoning: shallot, garlic and chillies.
- Heat 2 tbsp oil in a fryingpan, saute shallot, garlic and chillis until translucent & fragrant.
- Add a bit salt immediately if the chilli's fumes causes you coughing uncontrollably. Stir continuously until well cooked.
- Add blanched papaya/savoy leaves, stir to mix.
- Add shrimp paste (disolve with a bit water if necessary), stir to mix.
- Add salt & sugar to adjust the taste. Remove from heat.
- Heat about 4 tbsp oil, fried anchovies until golden brown. Set aside to drain.
- Add the fried anchovies onto stir-fried papaya/savoy leaves and stir to mix. Serve hot with rice as side dish.
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