Anchovy and Peanut Sambal
Keeps a week in a jar and rescues a lot of lunches. The anchovies and peanuts must be bone dry before they meet the sambal.
- Time
- 30 min
- servings
- 8
- Spice level
- 🌶️🌶️🌶️
- Estimated cost per serving
- Rp 3.000
Contains: Fish, Peanut
Ingredients
Quantities adjust automatically.
- 150 gAnchovyNot yet
- 150 gPeanutNot yet
- 10 pcRed chiliNot yet
- 10 pcBird's eye chilioptionalNot yet
- 10 cloveShallotNot yet
- 4 cloveGarlicNot yet
- 40 gPalm sugarNot yet
- 1 tbspTamarindoptionalNot yet
- 3 sheetKaffir lime leafoptionalNot yet
- 1 tspSaltNot yet
- 200 mlCooking oilNot yet
Method
- 1
Fry the peanuts until done and remove. Fry the anchovies until dry and crisp, then remove.
- 2
Coarsely pound the chilies, shallots, and garlic.
- 3
Fry the paste over low heat until it darkens and the oil separates. This takes 10 minutes and decides how long the sambal keeps.
- 4
Add palm sugar, tamarind water, lime leaves, and salt. Cook until thick.
- 5
Turn off the heat before folding in the anchovies and peanuts, tossing fast to keep them crisp.
Estimated nutrition per serving
- Energy
- 251 kkal
- Protein
- 12 g
- Carbohydrate
- 10 g
- Fat
- 19 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
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