I'm back to work with full force and am rushing through in meeting deadlines. For the next 3 months or so. its nothing else except sweating over my job. That perhaps will leave little or no time for blogging as well as checking out who is up to what on social media. While I've accepted the fact that ultimately work is about commitment and accountability and its certainly a competitive world out there. The slightest slip-up won't go well on my so called KPI and in return bang hard on year end increment and bonus. But still, whatever comes in my life, I will still continue to blog.
Without further ado, let me continue with this typical and authentic Malaysian side dish. Its a perfect addition when you need something spicy especially for nasi lemakYogurt Rasam
or Coriander Rasam).
Or just go with whatever your like. It consist of fried anchovies, red chilies, large onion, lemongrass and bouncy long beans.
1 cup anchovies - soak for about 10 minutes and drain off excess water.
10 long beans -cut into 1 inch length.
2 tbsp dried chili paste
1 lemongrass - smashed/crushed
1 large onion - slice into rings
3-4 garlic - sliced/chopped
1 tbsp (or as per taste) calamansi lime juice
Oil as needed
Salt for taste
Heat oil; fry anchovies till crispy and crunchy.
Remove and keep aside.
Leave about 2 tbsp of oil in the same frying pan.
Add garlic, lemongrass and onion.
Fry for about 1 min.
Put in chili paste; fry till oil splits.
Add long beans; pour lime juice and season with salt.
Cook for a texture you prefer.
(Note: pour a bit of water if needed)
Lastly add fried anchovies.
Stir to combine in and remove from heat.
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