Anchovies
with Peanuts丁香花生 (ding-1 xiang-1
hua-1 sheng-1) A classic Taiwan savoury appetiser.
This dish is served daily by tens of thousands
of small noodle and dumpling shops across Taiwan. As a salty/spicy
snack, it also goes well with an ice-cold beer, or two.
Serves 4 - 6
Ingredients
80 g (3 oz) dried anchovies (4-6 cm length)
100 g (3.5 oz) cooked peanuts (with or without skins)
2 cups vegetable oil
2 large green or red chillies, sliced diagonally
3 cloves garlic, chopped roughly
3 stalks scallions, chopped
1 tablespoon rice wine
Pinch pepper
Method
Heat oil in a saucepan to 120 degrees C.
(248 F.) and deep fry fish for about 1 minute. Remove and
drain.
Heat wok, add about 2 tablespoons of the
oil. One by one add chilli peppers, scallions, garlic, and
rice wine, and stir-fry for 2 minutes.
Add fish and peanuts,
stir fry for 4 or 5 minutes.
Notes: For a spicier version, add 1 teaspoon
of chilli oil or chilli sauce. Some restaurants have a sweet
version. Just add a teaspoon of sugar.
China is the world's
leading rice producer (followed by India, Indonesia, Bangladesh, Vietnam,
and Thailand). 186.73 million metric tons was harvested in 2004. In
2003 China exported 2.597 million metric tons of rice, making it the
5th largest exporter. China trails Thailand at number one, then India,
Vietnam and the United States.
