📝 About This Recipe
A staple of Indonesian 'Nasi Bungkus,' Sambal Teri is a masterful balance of salty, spicy, and sweet flavors centered around crispy sun-dried anchovies. This particular version includes fried peanuts for an addictive crunch, simmered in a rich, aromatic chili paste infused with shrimp paste and lime leaves. It is a versatile condiment that transforms a simple bowl of steamed rice into a gourmet experience, representing the soul of Indonesian home cooking.
🥗 Ingredients
The Crispy Base
- 100 grams Dried Anchovies (Ikan Teri) (rinsed and patted completely dry; use 'Teri Jengki' or 'Teri Medan')
- 100 grams Raw Peanuts (skin-on for better texture)
- 1 cup Vegetable Oil (for deep frying and sautéing)
The Aromatics (Spice Paste)
- 8-10 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 6-8 pieces Large Red Chilies (seeds removed for less heat if desired)
- 5-10 pieces Bird's Eye Chilies (adjust according to spice tolerance)
- 1 small Tomato (chopped)
- 1 teaspoon Shrimp Paste (Terasi) (toasted for maximum fragrance)
Seasoning and Infusion
- 4 pieces Kaffir Lime Leaves (torn to release oils)
- 2 cm Galangal (Lengkuas) (bruised)
- 1.5 tablespoons Palm Sugar (Gula Jawa) (finely shaved)
- 1/2 teaspoon Salt (adjust carefully as anchovies are already salty)
- 1 tablespoon Tamarind Juice (strained from a small pulp ball soaked in water)
👨🍳 Instructions
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1
Start by preparing the anchovies. Rinse them under cold water to remove excess salt, then spread them on paper towels and pat them thoroughly dry. Moisture is the enemy of crispiness!
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2
Heat the vegetable oil in a wok or large frying pan over medium heat. Fry the raw peanuts, stirring constantly, until they turn golden brown and fragrant (about 4-5 minutes). Remove with a slotted spoon and drain on paper towels.
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3
In the same oil, fry the dried anchovies in small batches. Cook until they are deeply golden and have a brittle, crunchy texture. This usually takes 3-5 minutes. Drain well and set aside with the peanuts.
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4
Prepare the 'Bumbu' (spice paste). Place the shallots, garlic, both types of chilies, tomato, and toasted shrimp paste into a food processor or mortar and pestle. Grind into a semi-fine paste.
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5
Remove most of the oil from the wok, leaving about 3-4 tablespoons. Heat it up and add the spice paste.
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6
Sauté the paste over medium-low heat. Add the torn kaffir lime leaves and bruised galangal. This is the 'Tanek' process—cook until the water evaporates, the oil separates from the paste (pecah minyak), and the color darkens to a deep red.
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7
Add the palm sugar, salt, and tamarind juice. Stir well until the sugar is completely melted and the sauce has a thick, jam-like consistency.
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8
Taste the sambal. It should be a harmonious blend of spicy, sweet, and slightly tangy. Adjust salt only if necessary, keeping in mind the saltiness of the fried fish.
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9
CRITICAL STEP: Turn off the heat and allow the sambal paste to cool down significantly (about 5-10 minutes). If you mix the anchovies while the paste is piping hot, they will turn soggy.
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10
Once the paste is warm but not hot, fold in the fried anchovies and peanuts. Toss gently until every piece is evenly coated in the glossy red sambal.
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11
Transfer to a serving dish or let it cool completely before storing in an airtight glass jar.
💡 Chef's Tips
Always pat the anchovies bone-dry before frying; any water will cause the oil to splatter and prevent a true crunch. Toasting the shrimp paste (terasi) in a dry pan or over an open flame for 30 seconds unlocks a depth of flavor that raw paste lacks. The 'oil separation' stage is vital—if the chili paste isn't cooked long enough, the sambal will taste 'raw' and spoil quickly. Wait for the sauce to cool before mixing in the fried components to ensure the 'Teri' stays crispy for days. For a vegan alternative, swap anchovies for fried tempeh cubes and use mushroom bouillon instead of shrimp paste.
🍽️ Serving Suggestions
Serve as a side dish with 'Nasi Lemak' or 'Nasi Uduk' (coconut rice) for a classic Southeast Asian breakfast. Sprinkle over a bowl of warm congee (bubur ayam) to add texture and a spicy kick. Pairs beautifully with fresh cucumber slices and cabbage to balance the intense heat and salt. Enjoy as a topping for a simple fried egg and steamed white jasmine rice. Serve alongside a cold lager or a sweet iced tea to contrast the spicy profile.