Anchovy Steak Sauce Recipe / Cambodian Anchovy Sauce ទឹកប្រហុក
Cambodian anchovy sauce is a perfect pairing for steak any day! The spicy and complex flavor combination of anchovies with fresh herbs, spices, crunchy eggplant and a touch of natural acidity from lime juice, really makes this the most memorable steak sauce side by side to the original tuk prahok!
I love roasted garlic and peppers, but you can just use them fresh. For the anchovies, I have no preference in the brand, and would just grab what is ever available at the time of shopping. You can pour the whole anchovies in a sauce pan and slowly boil them into a creamy sauce or minced and paste them with a mortar and pestle. These anchovies can be eaten straight from the can. They are incredibly nutritious.
I'm using two cans of anchovies here, but I will be giving you measurements for each can of anchovies.
For one can of anchovies:
Half to 1 tablespoon sugar ( to your taste)
2 tablespoons water
¼ teaspoon salt
½ teaspoon chicken bouillon
1-2 whole lemon or lime juice (adjust the other ingredients accordingly to the sweetness or sourness of the lemon or lime juice)
2 tablespoons fish sauce
¼ teaspoon msg (optional)
Round khmer eggplants
Olives
Fresh herbs and mints( here I used culantro, coriander, Asian peppermint, cilantro)
Other delicious optionals include lemongrass, kaffir lime leaves, radish, pickled pepper, lemon-lime peels.
#anchovy #sreydaleajin #steak #prahok
Flavor in abundance with this amazing little sauce from anchovies. A creamy, umami-laden concentration of zingy saltiness that will send your taste buds into overdrive. Anchovies are a good source of omega-3 fatty acids and plenty of other nutrients.
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Cambodian steak sauce
Anchovy Sauce
Tuk Prahok
#khmerfood #tukprahok #prahok #cambodian #steak #steaksauce #khmerfoodie #anchovies #anchovysauce #sauce
Anchovy Pasta by フミちゃん
日本 FOOD ADVENTURE ????????????????
Ingredients :
(500g) pasta
(3 cloves) garlic *peeled and chopped*
(3 tbsp) olive oil
(4-6 pcs) Anchovy filets
** a pinch of chilli pepper
** any powdered seasoning of your choice
** pepper and salt to taste
Procedure :
1. Cook pasta based on package direction. Set aside.
2. Saute chopped garlic, chilli pepper and anchovies for 5 minutes.
3. Add cooked pasta, add olive oil and mix for 2 minutes.
4. Serve hot. Enjoy!
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ANCHOVY PASTA | Spaghetti with Broccolini, Anchovies, and Breadcrumbs
This simple anchovy spaghetti with broccoli and breadcrumbs dish is THE pasta recipe in my arsenal. It's tasty enough to make for friends (and I do often), but quick enough to whip up on a weeknight. If you're nervous about the anchovies, don't be. They're dissolved into a garlicky soffritto that adds a meaty, funky sophistication that you'll want to keep tasting.
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FOR THIS DISH YOU WILL NEED
YIELDS 4 PORTIONS
4 OZ. NICE 100% DURUM SEMOLINA SPAGHETTI per person (1 LB for 4 portions)
1 LB BROCCOLINI (4oz per person)
4-6oz GRATED PECORINO or PARMESAN (ROMANO ALSO WORKS)
1-2 TBPS BUTTER per every 4 oz portion of pasta ( ROOM TEMP)
FOR THE SOFFRITTO
10-12 GARLIC CLOVES or about 75g total
3 CANS ANCHOVIES or about 75g
100g OLIVE OIL
5g CHILE FLAKE
FOR THE BREADCRUMBS
a rough 1/4c of OLIVE OIL
a rough 3/4c. of PANKO BREADCRUMBS
Link to my 14 nonstick pan:
(not sponsored, just something that I use daily and love)
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#anchovysoffritto #anchovypasta #pastarecipe
You Gotta Believe Anchovy Pasta
I know it sounds sus but trust man when I say this taste mad good!
Anchovy Pasta
9 garlic cloves
Parsley
1 tin of anchovies
red pepper flakes
1/2 lemon
1lb pasta
Gennaro Contaldo's Easter Roast Leg of Lamb Recipe | Citalia
Easter, or Pasqua in Italian, is one of the country's most important celebrations, with processions, ceremonies and feasts taking place across the whole of Italy. As with many of Italy's holidays, food plays an integral part in the Easter celebrations.
Here, chef Gennaro Contaldo shows you how to make a delicious roast leg of lamb with spring peas and baby onions - the perfect centre-piece for your Easter lunch this year, particularly if served on a large platter with the peas and sweet onions tumbling down around the meat. Your Easter lunch is a great opportunity to celebrate the produce of the spring season and Gennaro’s leg of lamb recipe is the perfect way to showcase these lovely fresh flavours.
To ensure maximum flavour enters the meat, Gennaro scores the leg of lamb and rubs in olive oil, salt and pepper before adding black olives and chopped anchovies before cooking. Anchovies may seem like a surprising addition to a lamb dish but instead of tasting fish, you simply get a deep, salty flavour which complements the lamb - delicious!
Looking for an authentic pudding to round off your Easter feast? Why not try Gennaro's Pastiera di Grano, a sweet tart made from wheat, ricotta and candied citrus peel. Click here to find out more:
Sweet, crunchy & nutty anchovies (Myeolchi-ttangkong-bokkeum: 멸치땅콩볶음)
Who wouldn't like something sweet, crunchy, & nutty?!
Full recipe:
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