Things to know about Sambal Teri Recipe
Indonesians are quite popular worldwide for their spicy cuisine, one type of condiment, in particular, stands out from the others. Sambal is a type of Indonesian chili sauce, usually consisting of chili peppers (Cabai Rawit/Bird’s eye chili pepper), oils, and other regional ingredients. Sambal is arguably the most variational Indonesian traditional food in existence, with every region in Indonesia having its own variant of Sambal.
Historically, sambal is invented during the colonization of Indonesia, during which, the sambal was not as popular as it is today. The exact origin of sambal is unknown, but it was due to the Portuguese and Dutch bringing the plant to Indonesia (Dutch East Indies back then), that sambal really started to grow and spread throughout the country.
Teri or anchovy is one of the main fish consumed in Indonesia. Due to its abundance, a lot of variants of anchovy dishes are available. This sambal teri is commonly found in Java as a companion for white rice and other types of protein. The flavor profile of this sambal is leaning more toward the savory-spicy side of things, with the umami from the anchovies and the spiciness of the sambal. There are different kinds of anchovies that can be used in this dish, but the most used are the teri nasi, smaller species of anchovies that are so small as a grain of rice. This sambal is the best for those who want to enjoy their meal!
Delicious Indonesian Traditional Anchovy Chili Sauce from Java. Authentic Recipe of Sambal Teri.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 75 Grams (2.65 oz) Teri Nasi – Baby Anchovy
- 10 Piece Red Bird’s Eye Chili Pepper
- 15 Piece Red Curly Chili Pepper
- 2 Piece Red Chili Pepper Large
- 3 Cloves Garlic
- 10 Piece Shallot Onion
- 1 Piece Tomato Red
- 1 ½ thumb Fresh Ginger Root
- 1 tsp Salt
- 300 mL (9.75 oz) Vegetable Oil
- Wash the baby anchovies under running water, strain, and set them aside.
- Into a deep-frying pan, add the vegetable oil and bring it to heat.
- Once the oil is hot, fry the baby anchovies until golden in color and completely dry. Strain and set aside.
- Using the same oil, fry the chili peppers, shallots (roughly chopped), and garlic (crushed), until they begin to wilt. Strain and set aside.
- On a mortar and pestle (or using a food processor), grind the fried chili peppers, shallots, and garlic together with the ginger (peeled). Grind well and add a pinch of salt.
- Prepare a wok and take 3 tablespoons of the frying oil, bring it to heat.
- Fry the grinded paste until fragrant and begin to darken in color.
- Right before the chili paste is fully cooked, add the crispy fried baby anchovies and mix well.
- The dish is done and is ready to be served.
— Specific Atributes of This Recipe:
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