Best Advice to Cooking 5-Star Spicy Dried Anchovies And Potato In Soy Mustard Sauce

Hoping to eat Spicy Dried Anchovies And Potato In Soy Mustard Sauce a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna guide you with clear instructions on preparing a Spicy Dried Anchovies And Potato In Soy Mustard Sauce like a famous chef made.

We hope you got benefit from reading it, now let's go back to spicy dried anchovies and potato in soy mustard sauce recipe. To cook spicy dried anchovies and potato in soy mustard sauce you only need 15 ingredients and 4 steps. Here is how you achieve it.

To prepare an unforgettable Spicy Dried Anchovies And Potato In Soy Mustard Sauce, below are the materials needed:

1. You need of soy mustard sauce mixture.
2. Use 3 tbsp of light soy sauce.
3. Get 1 tsp of Dark Soy Sauce.
4. Provide 1 tbsp of oyster sauce.
5. Take 1 tbsp of mustard.
6. Provide 2 tsp of sugar.
7. Get of other ingredients.
8. Prepare 5 of potato.
9. Prepare 1 of rice bowl of dried Anchovies.
10. Use 1 of onion.
11. You need 3 of small Chilli pepper.
12. You need 30 of small curry leaves.
13. Get 3 of lemongrass.
14. Take 1 tbsp of lemon juice.
15. Prepare 1 tsp of sugar for garnish.

After readying the materials, now you are good to cook your appetizing Spicy Dried Anchovies And Potato In Soy Mustard Sauce by following the instructions on this section:

1. Deep fry the potato slice till it’s lightly brown but not overly cook then set aside..
2. Wash and drain dry the dried Anchovies, With 5 tbsp Of oil Pan fry the dried Anchovies for 2 minutes then add in the onion, curry leaves, Chilli pepper and crush lemon grass then mix well, for 2 minutes then drain excess oil..
3. Add in the soy mustard sauce mixture and mix well, then add in the cooked slice potato for and mix well 2 minutes then add fresh lemon juice and mix again then off heat and plate it,.
4. Sprinkle 1/2 tsp some sugar and serve, great with plain white porridge..

We called this spicy tuna and potato stew (참치 감자찌게, chamchi gamja jjigae). This stew is well known as a camping stew in Korea. I highly recommend to use anchovy stock for deeper in flavor, but you can use plain water if the dried anchovies are not your thing. This Korean banchan of shallow-fried potatoes in a sticky soy-based glaze works well as a side dish in any context. The savory-sweet soy sauce mixture first acts as a braising liquid for the potatoes and then turns into a glossy, sticky glaze when reduced at the end of the cooking process.

Recipe : Spicy Dried Anchovies And Potato In Soy Mustard Sauce

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step by step to make Spicy Dried Anchovies And Potato In Soy Mustard Sauce

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