Half an Hour to Producing Appetizing Garlic Anchovy ‘Kombu’
Wishing to dine Garlic Anchovy ‘Kombu’ a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to guide you with helpful ways on producing a Garlic Anchovy ‘Kombu’ like a famous chef made.
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To prepare an unforgettable Garlic Anchovy ‘Kombu’, below are the materials needed:
- Prepare 20 g of Dry Shredded ‘Kombu’ (Kelp).
- Prepare 1/2 tablespoon of Olive Oil.
- Take 1 of small clove Garlic.
- Use of Chilli Flakes OR Fresh Chilli as required.
- Take 4 of Anchovy Fillets *OR as required, finely chopped.
- Prepare of Freshly Ground Black Pepper.
After readying the components, now you are good to cook your tasty Garlic Anchovy ‘Kombu’ by following the procedures below:
- Soak Dry Shredded ‘Kombu’ (Kelp) in cold water for 10 minutes, drain, rinse and drain again..
- Heat Olive Oil, Garlic and Chilli in a frying pan over medium heat, add 'Kombu' and cook for 1-2 minutes. *Note: ‘Kombu’ can be eaten raw, so do not over cook..
- Add Anchovy and cook stirring until combined well and Anchovy is cooked. Sprinkle with freshly ground Black Pepper and enjoy..
Korean anchovy side dish or myulchi bokkeum made with dried anchovies. Nutrition: Because you eat these anchovies whole including the bones, they are loaded in calcium. Almonds, brown sugar, dried anchovies, garlic, peanuts, rice syrup, sesame oil, sesame seeds, soy sauce, sugar, vegetable oil, walnuts, water, white sugar. Trim garlic cloves; if desired, halve lengthwise and remove germ from center. Add anchovies and cook, stirring and smashing, until they have fully dissolved into the sauce.
Recipe : Garlic Anchovy ‘Kombu’
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