{"id":1182,"date":"2022-02-23T10:10:00","date_gmt":"2022-02-23T18:10:00","guid":{"rendered":"https:\/\/resepmamiku.com\/en\/?p=1182"},"modified":"2026-03-09T21:04:39","modified_gmt":"2026-03-09T13:04:39","slug":"peanut-anchovy-balado-trisulistijani-2908","status":"publish","type":"post","link":"https:\/\/resepmamiku.com\/en\/peanut-anchovy-balado-trisulistijani-2908","title":{"rendered":"Peanut Anchovy Balado"},"content":{"rendered":"<h2>ingredients<\/h2>\n<p>150 gr dry anchovies (I chose a light color, it&#8217;s not too salty)<br \/>\n50 gr Peanuts, fried until cooked<br \/>\n1 cm Galangal, bruised<br \/>\n1 lb bay leaf<br \/>\n2 red chilies, thinly sliced<br \/>\n1 tsp Tamarind Water (1\/2 tsp tamarind brewed with 2 tsp hot water)<br \/>\n1\/2 tsp Brown Sugar, comb (if not enough, you can add granulated sugar)<br \/>\nSalt to taste<br \/>\nMushroom Broth<br \/>\nHot water for brewing anchovies<br \/>\nRight amount of oil<\/p>\n<h2>ground spices<\/h2>\n<p>7 pcs Shallots<br \/>\n3 cloves of Garlic<br \/>\n7 pcs curly chili<br \/>\n5 pcs Cayenne Pepper (adjust to taste)<\/p>\n<h2>steps to make<\/h2>\n<p>1. Brewed anchovies with hot water for 3 minutes, drain. Heat the oil, fry the anchovies until cooked. Lift and drain.<br \/>\n2. Heat cooking oil, saute ground spices until fragrant. Enter the galangal and bay leaf, stir until the spices turn a bit dark in color. Add tamarind water, sliced \u200b\u200bred chilies and brown sugar (if it&#8217;s too dry, add 1-2 tablespoons of water). Cook until the spices are cooked, add salt and mushroom broth, mix well. Taste correction<br \/>\n3. Add the anchovies and peanuts, stir until the spices are evenly distributed. Lift<br \/>\nAnchovy Balado is ready to be served.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>ingredients 150 gr dry anchovies (I chose a light color, it&#8217;s not too salty) 50 gr Peanuts, fried until cooked 1 cm Galangal, bruised 1 lb bay leaf 2 red chilies, thinly sliced 1 tsp Tamarind Water (1\/2 tsp tamarind brewed with 2 tsp hot water) 1\/2 tsp Brown Sugar, comb (if not enough, you<span class=\"more-link\">&hellip;<\/span><\/p>\n","protected":false},"author":2,"featured_media":1183,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[7],"tags":[],"class_list":["post-1182","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/1182","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=1182"}],"version-history":[{"count":2,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/1182\/revisions"}],"predecessor-version":[{"id":1185,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/1182\/revisions\/1185"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/1183"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=1182"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=1182"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=1182"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}