Ingredients with Measurements:
- 200g dried anchovies (teri)
- 2 cloves garlic, minced
- 2 shallots, sliced thinly
- 2 red chili peppers, sliced thinly
- 2 green chili peppers, sliced thinly
- 1 tomato, diced
- 1 tsp tamarind paste
- 1 tsp palm sugar
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 cup water
Special equipment needed: None
Step-by-step instructions:
1. Rinse the dried anchovies in cold water and drain well.
2. Heat the vegetable oil in a pan over medium heat.
3. Add the garlic and shallots and sauté until fragrant.
4. Add the red and green chili peppers and sauté for another minute.
5. Add the diced tomato and cook until it softens.
6. Add the dried anchovies, tamarind paste, palm sugar, salt, and water. Stir well.
7. Cook for 10-15 minutes until the water has evaporated and the anchovies are crispy.
8. Serve hot with steamed rice.
20-25 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 220
- Fat: 12g
- Carbohydrates: 8g
- Protein: 20g
Substitutions for ingredients:
- Dried anchovies can be substituted with dried shrimp or small fish.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
Variations:
- Add sliced lemongrass for extra flavor.
- Add sliced kaffir lime leaves for a citrusy aroma.
- Add a tablespoon of shrimp paste for a richer flavor.
Tips and tricks:
- Be careful not to burn the garlic and shallots.
- Adjust the amount of chili peppers according to your preferred level of spiciness.
- Stir frequently to prevent the anchovies from sticking to the pan.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over low heat until heated through.
Presentation ideas:
- Serve in a small bowl or dish.
- Garnish with sliced chili peppers or chopped cilantro.
Garnishes:
- Sliced chili peppers
- Chopped cilantro
Pairings:
- Steamed rice
- Fried tofu
- Grilled chicken
Suggested side dishes:
- Stir-fried vegetables
- Pickled vegetables
- Fried tempeh
Troubleshooting advice:
- If the anchovies are too salty, rinse them in cold water before cooking.
Food safety advice:
- Make sure the anchovies are thoroughly cleaned and free of any debris.
Food history:
- Sambal Goreng Teri is a traditional Indonesian dish that originated from Java.
Flavor profiles:
- Salty, spicy, sweet, and tangy.
Serving suggestions:
- Serve as a side dish or as a main dish with steamed rice.
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Region: Indonesian