Sambal Ikan teri is usually served with lontong (rice cakes) and rice, especially nasi lemak (Coconut steamed rice). I usually made this in a big batch and store them in a closed container. It can last for few weeks. This recipe has Kaffir Lime Leaves added and that really make a HUGE difference. You just gotta try it.
| SAMBAL IKAN TERI / ANCHOVIES WITH CHILI SAUCE |
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Measurements such as: Tbsp (tablespoon), tsp (teaspoon), cup are referring to standard measuring spoons and cups for cooking
- 1 lbs of raw peanuts
- 12 oz of anchovies
- 7 oz of red Thai chilis
- 30 pcs of Kaffir Lim Leaves (cut into small pieces)
- 5 oz of sugar
- 1 tsp of salt
- 2 tsp of apple cider vinegar
- Canola oil for frying
DIRECTIONS:
- Heat up oil in a pan. Deep fry peanuts until it turns slightly brown and set aside
- Keep the oil and deep fry the anchovies and set aside
- Heat up about 2 Tbsp of new oil and stir fry red chili and Kaffir Lime Leaves until fragrant. Season with salt and sugar
- Add apple cider vinegar. Lower the heat and add in peanuts and anchovies. Mix well and turn off the heat
- Let it cool before placing them in a container
RECIPES GALLERY:
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