Anchovy with Peanuts (Teri Kacang)

Ingredients

• 1 cup dried anchovies (ikan bilis), rinsed and dried
• 1 cup raw peanuts, skins on
• 1 cup vegetable oil, for frying
• 4 shallots, thinly sliced
• 3 cloves garlic, minced
• 3 tablespoons sambal oelek
• 2 tablespoons palm sugar, finely chopped
• 1 tablespoon tamarind paste
• 2 tablespoons kecap manis (sweet soy sauce)
• 1/4 teaspoon salt
• 2 kaffir lime leaves, thinly sliced
• 2 tablespoons water

Method

1. 1

   Heat the vegetable oil in a 9-inch skillet over medium heat. Fry the peanuts, stirring frequently, until golden and fragrant, about 5 to 6 minutes. Remove with a slotted spoon and drain on paper towels.

   5:00 · Fry peanuts
2. 2

   In the same oil, fry the dried anchovies in batches, stirring constantly, until crisp and golden, about 2 to 3 minutes per batch. Remove and drain on paper towels.

   2:00 · Fry anchovies
3. 3

   Pour off all but 2 tablespoons of oil from the skillet. Add the sliced shallots and fry over medium heat until golden and softened, about 3 minutes.

   3:00 · Fry shallots
4. 4

   Add the minced garlic and cook, stirring, until fragrant, about 1 minute.

   1:00 · Cook garlic
5. 5

   Stir in the sambal oelek, palm sugar, tamarind paste, kecap manis, salt, and water. Simmer, stirring often, until the sugar dissolves and the sauce thickens slightly, about 3 to 4 minutes.

   3:00 · Simmer sauce
6. 6

   Add the fried anchovies and peanuts to the skillet along with the sliced kaffir lime leaves. Toss quickly over medium heat until everything is evenly coated in the glaze, about 1 to 2 minutes.

   1:00 · Toss to coat
7. 7

   Remove from the heat and spread the mixture on a plate to cool completely so it crisps up as it cools, about 15 minutes.

8. 8

   Serve at room temperature as a side dish with steamed rice, or store in an airtight container for up to a week.