Sambal Goreng Teri

Dried anchovies or Indonesian calls ‘ikan Teri’ is often used in Indonesia cuisine. There are different kinds of dried Anchovies sold in Indonesian market since the country is rich with seafood product. Usually Indonesian cook with other food ingredients like tempeh, potatoes or eggplant. Kering Teri/Sambal Goreng Teri is a combine of fried anchovies (I use Teri Medan) with potatoes and fried peanut. Taste is mix of sweet, sour, spicy and salty. Nano-nano (means different kinds of taste) we call it.  This side dish is really good to eat with  Yellow Rice (nasi kuning).

Category : Seafood

Difficulty : Easy

Cooking time : 15 – 20 minutes

INGREDIENTS

– 150 g dried anchovies

– 250 g potatoes, cut in long narrow strips

– 50 g fried peanut

– 2 Salam leafs (or you can substitute with bay leaves)

– 65 g sugar

– 1 1/2 tablespoon salt

– 25 g tamarind, mix with 100 ml hot water to get a juice

Spice Paste

– 3 shallots

– 2 cloves of garlic

– 4 bird’s eyes chillies (you can skip this if you don’t like it spicy)

– 2 red chillies, seeded

– 40 g coconut sugar

– 1 teaspoon coriander

– 1 teaspoon galangal powder

DIRECTIONS

1. Deep fry the potatoes and dried anchovies separately. Set aside

2. Grind or blend the spice paste

3. Heat 1 tablespoon of oil, then sauté the paste with Salam leafs until fragrant.

4. Add the sugar, salt, and tamarind juice and continue cooking until the sauce thickens.

5. Then add the potatoes, dried anchovies, and fried peanut. Mixed them together with the sauce and continue cooking for few minutes.