Ingredients with Measurements:
- 500 grams of anchovies
- 2 medium-sized onions, sliced
- 4 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 2 tablespoons of sweet soy sauce
- 1 tablespoon of tamarind paste
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 2 cups of water
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Clean the anchovies by removing the head, tail, and guts. Rinse them thoroughly with cold water and pat them dry with a paper towel.
2. Heat the vegetable oil in a large skillet or wok over medium heat. Add the sliced onions and minced garlic and sauté until the onions are translucent.
3. Add the cleaned anchovies to the skillet and stir-fry for 2-3 minutes until they turn slightly brown.
4. Add the sweet soy sauce, tamarind paste, salt, and sugar to the skillet and stir well.
5. Pour in the water and bring the mixture to a boil. Reduce the heat to low and let it simmer for 15-20 minutes until the sauce thickens and the anchovies are fully cooked.
6. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing and simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 15g
- Protein: 25g
Substitutions for ingredients:
- Anchovies can be substituted with other small fish such as sardines or mackerel.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
Variations:
- Add sliced carrots and potatoes to the skillet for a more substantial meal.
- Use chicken or beef instead of anchovies for a non-seafood version.
Tips and tricks:
- Be careful not to overcook the anchovies as they can become tough and rubbery.
- Adjust the sweetness and sourness of the sauce to your liking by adding more or less sugar and tamarind paste.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the semur teri in a skillet over low heat until heated through.
Presentation ideas:
- Serve the semur teri in a large bowl with steamed rice on the side.
Garnishes:
- Garnish with chopped scallions or cilantro for added freshness.
Pairings:
- Serve with a side of pickled vegetables or a fresh salad.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Fried tofu
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the sauce is too thick, add a little more water to thin it out.
Food safety advice:
- Make sure to clean the anchovies thoroughly before cooking to avoid any potential foodborne illnesses.
Food history:
- Semur is a traditional Indonesian stew that is typically made with beef, chicken, or tofu. The addition of anchovies is a popular variation in coastal regions.
Flavor profiles:
- The sweet and sour sauce pairs well with the salty and savory flavor of the anchovies.
Serving suggestions:
- Serve the semur teri as a main dish for lunch or dinner.
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Region: Indonesian