Braised Pork Ribs with Soya Sauce and Rock Sugar
April 16, 2008
Leeks in thick syrupy wine sauce
May 17, 2008

This is a pungent mixture of anchovies, garlic and black olives. Best eaten with toasted baguette or french loaf. There is no cooking involved, just some grinding in the mortar and pestle. Reminds me of sambal belacan really! except this is French and the latter is Malaysian.

How I got to make this for lunch? My son now knows how to turn effortlessly and is starting to crawl. Gosh! I needed something quick and requires no cooking. Nevertheless, I had a great lunch just snacking on toasts with the ever trusted Anchoiade paste.


1 can of anchovies in olive oil (56 gm)
2 large cloves garlic
20 kalamata black olives (pitted)
3 red baby tomatoes (seeded)
a sprig of lemon thyme
extra-virgin olive oil


  1. Chop tomatoes, garlic, olives and thyme finely. Place all these ingredients into a mortar and add in anchovies and all the olive oil in the can.
  2. Grind till all ingredients combine into a coarse paste, adding some extra-virgin olive oil if the paste is too thick. Just nice for spreading will be a good consistency.
  3. Toast baguette or french toast slices and spread butter and Anchoiade on them.
  4. Great with a hot cup of freshly brewed black coffee.

Another recipe from “Cooking French” by Murdoch Books.

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