Sambal Goreng Teri

What is Sambal Goreng Teri? Sambal Goreng Teri basically is an Indonesian Ikan Bilis/Anchovies Sambal. That's right. Says it all right? The popularity of crunchy and dried in the sun, salty tiny fish in Indonesia (Sambal Terasi & Ikan Balado) and we Malaysians? Oh-my, ask this typical Malaysian and she will unveil all of it (Malaysian Fish Sambal, Asam Pedas Ikan & Sambal Sotong) on ikan teri, or ikan bilis and sambal too (Sambal Petai Ikan Bilis, Nasi Goreng Ikan Bilis, Ikan Bilis Mee Hoon & Sambal Udang Petai). Of course, even salted fish/ikan asin/ikan masin is an undisputed love for Malaysians and I think must be the love for Indonesians as well.  However, if you are expecting a typical Sambal Goreng Teri, either you will be disappointed or you will truly fall in love for my version. Different, unique and spicy power packed, some kacang panjang/long beans as well, and scented by serai/lemongrass Sambal Goreng Teri (Salted Fish Soup, Masak Lemak Ikan Masin & Sambal Kentang Ikan Asin). 

Ingredients

1 cup anchovies - soak for about 10 minutes and drain off excess water.

10 long beans -cut into 1 inch length.

2 tbsp dried chilli paste

1 lemongrass - smashed/crushed

1 large onion - slice into rings

3-4 garlic - sliced/chopped

Lime juice - as needed
Some Gula Melaka/palm sugar

Oil as needed

Salt for taste

Method

Heat oil, fry anchovies till crispy and crunchy.

Remove and keep aside. 

Leave about 2 tbsp of oil in the same pan.

Add garlic, lemongrass and onion.

Fry for about 1 min.

Put in chilli paste.
Fry till oil splits.

Add long beans; pour lime juice and season with salt.

Cook the beans for a texture you prefer.

(Note: pour a bit of water if needed)

Lastly add fried anchovies.

Stir in and remove from heat.