Anchovies and Potatoes Sambal

1

Grind red onion, garlic, yellow onion and 50 g peeled anchovies with water. Set aside.

2

Heat cooking oil, fry the potatoes until cooked and slightly crispy. Remove, drain the oil and set aside.

3

Fry the remaining 100 g of crushed anchovies until crispy. Remove, drain the oil and set aside.

4

Reduce the oil in the pan, add the grinded ingredients and stir-fry until fragrant and golden.

5

Add dried chili paste and stir-fry until the oil separates.

6

Season with AJI-NO-MOTO®, salt and sugar. Mix well.

7

Add the fried potatoes and mix thoroughly. Turn off the heat and let the sambal cool slightly.

8

Add the fried peeled anchovies and mix well.

9

Ready to serve.

10

Tips: Add fried peeled anchovies after the sambal has cooled slightly to ensure that the anchovies remain crispy.

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