Sunday, June 25, 2017 | INDONESIAN CULINARY |

Anchovies Sambal | Sambal Teri Jengki


Ingredients:

  • 3 tbs oil
  • 1 big tomato, chopped
  • 20 Petai bean, Twisted cluster bean, Stink bean, peeled
  • 250 ml coconut milk from 1/4 whole coconut
  • 250 gr unsalted anchovies, fried.
  • 1 tbs lime squash

Finely Pounded Spices into Paste:

  • 7 red chilli
  • 8 shallots
  • 2 clove garlic
  • 1 lemongrass, take the white part, sliced
  • 1/2 tsp fried shrimp paste
  • 1 tsp sugar
  • 1/2 tsp salt

How To:

  • Preheat oil, saute all spices paste and tomato until fragrant and cooked well.
  • add Petai bean and coconut milk, cook until thickened.
  • Add anchovies and lime squash, stir quickly until mixed well.
  • Serve hot.
Filed in: Sambals, Side Dishes