Ingredients with Measurements:
- 250g dried anchovies
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 red chili, sliced
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp petis (Indonesian shrimp paste)
- 1 tbsp vegetable oil
Special equipment needed:
- Wok or frying pan
- Paper towels
Step-by-step instructions:
1. Rinse the dried anchovies and pat them dry with paper towels.
2. Heat the vegetable oil in a wok or frying pan over medium heat.
3. Add the minced garlic, shallots, and sliced chili to the wok and stir-fry until fragrant.
4. Add the dried anchovies to the wok and stir-fry for 3-4 minutes until they turn golden brown.
5. Add the petis, salt, and sugar to the wok and stir-fry for another 2-3 minutes until the anchovies are coated evenly with the sauce.
6. Remove the wok from heat and transfer the petis teri goreng to a serving plate.
7. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150 per serving
- Fat: 8g
- Protein: 15g
- Carbohydrates: 5g
- Fiber: 1g
- Sodium: 600mg
Substitutions for ingredients:
- Dried anchovies can be substituted with dried shrimp or small fish.
- Petis can be substituted with other types of shrimp paste or fish sauce.
Variations:
- Add chopped tomatoes or bell peppers for a more colorful dish.
- Use different types of chili peppers to adjust the spiciness level.
- Add a squeeze of lime juice for a tangy flavor.
Tips and tricks:
- Make sure to rinse the dried anchovies thoroughly to remove any dirt or debris.
- Pat the anchovies dry with paper towels before frying to prevent splatters.
- Stir-fry the anchovies in small batches to ensure even cooking and prevent overcrowding in the wok.
Storage instructions:
- Petis teri goreng can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the petis teri goreng in a wok or frying pan over medium heat until heated through.
Presentation ideas:
- Serve the petis teri goreng on a banana leaf for a traditional Indonesian touch.
- Garnish with sliced scallions or cilantro for a pop of color.
Pairings:
- Serve with steamed rice and a side of vegetables for a complete meal.
- Pair with Indonesian sambal or chili sauce for extra heat.
Suggested side dishes:
- Stir-fried vegetables such as bok choy or green beans
- Indonesian-style fried rice (nasi goreng)
- Clear soup with tofu and vegetables (sayur asem)
Troubleshooting advice:
- If the anchovies are too salty, rinse them with water before frying.
- If the petis teri goreng is too dry, add a splash of water or chicken broth to the wok.
Food safety advice:
- Make sure to cook the anchovies thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Petis teri goreng is a popular Indonesian snack that originated from Java.
- Petis is a type of shrimp paste that is commonly used in Indonesian cuisine.
Flavor profiles:
- Salty, savory, and slightly sweet with a hint of spiciness from the chili peppers.
Serving suggestions:
- Serve as a snack or appetizer, or as a main dish with steamed rice.
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Region: Indonesian