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London Cooking Club - Malaysian by May and a Recipe for Ikan Bilis
Last Saturday, on the 19th March 2011, food blogger extraordinaire May Chong of Slow Food Kitchen co-hosted the "Malaysian by May" London Cooking Club event at my home in Islington.  Twelve diners and readers of this blog got together to cook a Malaysian meal under May's watchful eyes and assistance. All the recipes were May's and she kindly devised the menu for the event. As usual, we had a fantastic group of people, a mix of new and regular faces, and we had a great time cooking, drinking and talking. One of the dishes Dr G and I prepared was the IKAN BILIS - deep fried tiny anchovies and peanuts with caramelised onion and chilli powder. I really enjoyed cooking this, and the flavours were so unusual but in my opinion very delicious. It can be served as a snack or as a side dish. I think this would work very nicely on top of a bowl of steamed Jasmine rice! IKAN BILIS Deep Fried Anchovies, Peanuts with Caramelised Onion and Chilli Powder Ingredients 300gr dried tiny anchovies (ikan bilis)2 onions180ml oil150g of raw peanuts (skin on)2 tbsp chilli powder4-6 tbsp palm sugarMethod - Quickly rinse then shake the dried anchovies dry. Do not soak. Dry in the sun (!) or oven-dry for about 20 or 30 mins. Drying the anchovies will ensure that the fish will be crisp when fried. Peel the onions then finely blend them in a food processor.  - Heat a wok over a high flame until it smokes. Add the oil. Reduce to a medium flame, then add the peanuts. Stir-fry until light golden brown. BE CAREFUL, as the peanuts will burn within seconds, so keep your eyes peeled! Remove and drain well.   - Reheat the oil over a high flame, then add the dried anchovies. Stir fry until light golden brown and crispy. Remove and drain.  - Discard the used oil then wipe the wok clean. Add some new oil. Stir fry the onions for a few minutes. Add the chilli powder and sugar. Stir fry for a few more minutes.  - Lower to a medium high flame then add the peanuts and anchovies. Mix all ingredients well together in the wok, then remove from the heat.  - Allow to cool before serving or storing in an airtight container. Enjoy! London Cooking Club 19th March 2011 Malaysian by May With May Chong Canapés Ikan Bilis and Hacang Chicken and Beef Satay with Peanut Sauce Cucur Udang (Prawn Fritters) Soup Sup Kambing - Spicy Lamb or Mutton Soup Main Courses Mum's Turmeric Prawn Curry Ikan Bakar (Barbecue Spicy Fish) Beef Rendang Kapitan Nyonya Chicken Curry Accompaniments Sambal Terung - Aubergine Sambal Stir FriedGreen Beans in Belacan Malaysian Vegetable Curry Coconut Rice with Pandan Leaf Dessert Sago Gula Melaka  related searches : London
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