Dried Anchovies Ball

Ingredients:

3 cups wheat flour*
1 handful dried anchovies, slightly pound it*
1 large onion, chopped*
2 large chili, chopped*
1 handful chopped scallion*
Salt for taste*
2 1/2 cups of a really hot water
Cooking oil for frying

1. Mix all the ingredient with (*) label and make a big circle at the center of the mixture
2. Add hot water to the circle and quickly mix all the ingredient. The mixture will become heavy and thick.
3. Make the mixture into small ball size. I prefer to make it slightly small then a ping pong ball. You can use flour while making the ball to avoid from your finger too sticky with the mixture.
4. Heat the oil and fried the anchovies balls under medium fire and its yellowish to slightly brownish. 
5. We done and you can serve this with chili or tomato sauce. Or else, a nice Anchovies Sambal or Sardin Sambal is a perfect match for this Dried Anchovies Ball. 

Cajun Chicken Gumbo

Ingredients:

1 tbsp sunflower oil

4 chicken thights

1 small onion, diced

2 sticks (stalks) celery, diced

1 small green (bell) pepper, diced

90g or 1/2 cup long grain rice

300ml chicken stock

1 small red chili

1 tbsp tomato puree (paste)

salt & pepper

1. Heat the oil in a wide pan and fry the chicken until golden. Remove the chicken from the pan.
2. Stir in the onion, celery and pepper and fry for 1 minute. Pour off any excess oil.
3. Add the rice and fry, stirring for a further minute. Add the stock and heat until boiling. Thinly slice the chili add to the pan with tomato puree (paste). Season to taste.
4. Return the chicken to the pain and stir. Cover tightly and simmer gently for 15 minutes, or until the rice is tender, the chicken is thoroughly cooked and the liquid absorbed. Stir occassionally and if it becomes too dry, add a little extra stock in it.