I believe this side dish, finger food and snack is popular in Indonesia/Singapore/ Malaysia and it is popular at home during the fasting month.
I usually prepared this dish for "sahor". It’s extremely easy to make and it can be kept in an airtight container(s) for a couple of weeks. Best enjoyed with hot steaming rice.
In this recipe the deep fried anchovies and peanuts are coated with chili paste. It is important to keep it crunchy, and the key to make perfect and crunchy this is to let the chili paste cool down slightly and stir in anchovies with peanuts and mix them quickly before the paste completely cool off.
INGREDIENTS
50 g peanuts, with seed coat still attached if possible
100 g dried anchovies
25 dried chilies soaked
5 shallots
2 garlic cloves
1/4 teaspoon salt
1 tsp tamarind pulp
2 tbsp palm sugar (gula merah/gula melaka), shaved
3 tbsp water
Directions:
Heat cooking oil in a skillet over high heat for 3 minutes or until slightly smoky. Lower heat and toss peanuts in. Fry by stirring quickly to prevent burning for 3 minutes. Turn off heat, remove peanuts using colander and drain on paper towel.
Reheat the cooking oil over high heat. Add the anchovies and increase the heat for one minute. Lower heat and keep stirring for 3 minutes. Remove and drain on paper towel
Grind chilies, garlic and salt on mortar or processor until fine, about 7 minutes.
Mix tamarind pulp, shaved palm sugar and water in a bowl. Stir quickly until all ingredients melt. Use fingers to squeeze the juice out of tamarind pulp and rid off the seeds. Set aside
Heat 2 tablespoons cooking oil in the same skillet over medium heat for 2 minutes. Lower heat and stir fry the chili paste for one minute. Add the tamarind pulp and sugar mixture. Cook for 3 more minutes or until the mixture boils
Turn off heat and wait till it slightly cools down, in 3 minutes. Toss in fried peanuts and anchovies into the skillet and mix well
Serve with steamed rice and other dishes
If preferred, peanuts and anchovies can be toasted or baked in an oven or stove. Make sure they are crunchy. Sambal teri kacang has to be crunchy.
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Reheat the cooking oil over high heat. Add the anchovies and increase the heat for one minute. Lower heat and keep stirring for 3 minutes. Remove and drain on paper towel
Grind chilies, garlic and salt on mortar or processor until fine, about 7 minutes.
Mix tamarind pulp, shaved palm sugar and water in a bowl. Stir quickly until all ingredients melt. Use fingers to squeeze the juice out of tamarind pulp and rid off the seeds. Set aside
Heat 2 tablespoons cooking oil in the same skillet over medium heat for 2 minutes. Lower heat and stir fry the chili paste for one minute. Add the tamarind pulp and sugar mixture. Cook for 3 more minutes or until the mixture boils
Turn off heat and wait till it slightly cools down, in 3 minutes. Toss in fried peanuts and anchovies into the skillet and mix well
Serve with steamed rice and other dishes
If preferred, peanuts and anchovies can be toasted or baked in an oven or stove. Make sure they are crunchy. Sambal teri kacang has to be crunchy.
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Kalau di Indonesia ia dipanggil Sambal Teri Kacang. Masakan atau snak yang cukup popular di Indonesia, Malaysia mahupun Singapura malah resipi ini cukup popular dirumah saya semasa bulan berpuasa, saya akan siapkan dan simpan dalam balang. Kalau kena cara memasak kita sambal teri ini akan tahan lama. Biasanya kalau "sahor" tu sambal teri ini yang menambat selera. Sekarang ni pun saya sudah siap membeli kacang dan ikan bilis. Minggu depan akan mula memasaknya satu balang kat rumah dan 3 balang lagi kepada anak-anak yang sedang berada di kampus, ialah buat bersahor kalau-kalau tekak tidak berapa suka dengan makanan di campus.
Paling penting membuat sambal ini ialah kacang dan bilis mesti ranggup. Rahsia menjadikan sajian ini sentiasa ranggup pastikan anda biarkan sambal yang ditumis itu sejuk sedikit baru masukkan bilis dan kacang. kalau dimasukkan panas-panas, lemau jadinya.
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