Dried anchovies or knowns as Ikan teri in Indonesian language, play a big part in Indonesian kitchen and I believe other South East Asia countries like Malaysia, Singapore, and Thailand. More about dried anchovies can be read when I posted the dried anchovies powder recipe.
The most common dish made of dried anchovies in Indonesia is this sambal ikan teri. The dried anchovies and peanuts are fried and then cooked with the red chili. Sambal Ikan teri is usually served as a side dish, for example with lontong (rice cakes) and rice, especially nasi lemak (Coconut milk 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.
I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- 1 lbs of shelled peanuts
- 12 oz of dried medium to large anchovies
- 7 oz of red chili paste
- 30 pcs of Kaffir Lim Leaves - cut into small thin strips
- 5 oz of sugar
- 1 tsp of salt
- 2 tsp of apple cider vinegar
- Grape seeds oil for frying
- 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