How to make: Heat the cooking oil first in a frying pan, then fry the Medan anchovies and tofu separately until half cooked. Lift and drain. Heat enough oil, sauté garlic, shallots, and ginger for 2 minutes. Then, add the ground pepper, tomato slices, chili slices while stirring for 3 minutes.

Add eggplant and sliced ​​cepokak or rimbang fruits. Cook for 5 minutes, until wilted. Then, add long beans together with tofu, whole chili, salt, saori oyster sauce, masako, and water. Cook until the water evaporates and the eggplant becomes tender. Only after that, add anchovies while stirring. Taste it. Serve with warm rice.

How to make: First, fry the anchovies in a lot of hot oil until they are dry and browned. Remove, drain, and set aside. In another pan, heat 3 tablespoons of the remaining oil used to fry the anchovies. Then, sauté the roughly ground spices. Add lemongrass and kaffir lime leaves, continue cooking until fragrant and wilted. Add the anchovies, stir well. Then, sprinkle with salt and granulated sugar. Stir until evenly distributed and dry. Remove, serve immediately or let it cool and store in an airtight container. Source: Diadona.id