Carrots and Potatoes Creamy Stew

was feeling peckish and there was nothing to eat for lunch. so i decided to fix something for myself. this turned out well, so maybe i'd like to share this recipe with you guys!

3 medium carrots, cut up diagonally (don't remember the proper term for this)
1 large potato, cubed
3 tbs caramelised onions
(if you do not have this, follow the one i'm gonna put up in the next post)
1 clove garlic, chopped up finely
2 tbs roux
1tsp dried bay leaves, crushed
1tsp coarse black pepper
1tsp dried basil, crushed
some bacon, cubed
salt to taste
500ml chicken stock
3 slivers of dried small anchovies (ikan bilis)
teeny bit of oil

Method for Carrots and Potatoes Creamy Stew

In a pot, heat up some oil and fry up the bacon pieces and caramelised onions. Once fragrant, add garlic and stir it around for 5 minutes. Once that's done, add in stock followed by the rest of the ingredients, except roux. All this while, the heat should be on medium.

Once the soup starts to bubble, bubble, toil and trouble, remove the scum floating on the surface. this scummy, foamy thing is all the impurities from the root vegetables.

Using a fork, whisk in the roux.

Let it simmer for a further 15 minutes.

Before serving, discard the anchovies. THI IS THE SECRET INGREDIENT!! DO NOT EXPOSE IT TO YOUR GUESTS!!

the stew should have a smooth, creamy consistency.