The original article was first published on The Star Online. Read the full article here.
- 200g (1 cup) raw peanuts, skin on
- 250g (2 cups) ikan bilis (dried anchovies), cleaned, rinsed and drained
- 2 tsp rice flour, for dusting
- oil for shallow-frying
- 50g (1/4 cup) sugar
- 60ml (1/4 cup) water
- 1-2 tsp chilli powder, or to taste
- 1 tsp kicap manis (sweet soy sauce)
- In a dry pan over medium heat, roast the peanuts until crisp and light brown. Set aside.
- Dust the ikan bilis with the rice flour. Heat oil in a wok (the oil should reach about 2cm up the side of the wok) and fry the ikan bilis over medium heat until golden brown and crispy, about 1 minute. Drain on paper towels. Pour out the oil and clean the wok.
- Combine the sugar and water in the clean wok over medium heat, stirring until the sugar dissolves. Allow it to boil and simmer and thicken slightly, about 1 minute.
- Add the fried ikan bilis, chilli powder and kicap manis. Toss well.
- Stir in the roasted peanuts and remove from the heat. Store in an air-tight container. Eat as a snack or a side dish.