- Remove the heads, clean and halved. Deep fried and set aside.
- Blend belacan, garlic, chillies and shallots. Heat oil and sauté till fragrant.
- Return fried anchovies to mixture and stir till evenly mix. Add in asam juice (mom say it’s asam koh/kou but I don’t know the English word for it) and stir till the gravy is thickening.
- Serve hot with rice, cucumber slices, peanuts and hard boiled egg.