sambal ikan kacang

Sambal Ikan Kacang: The Best Fried Sambal Ever

Welcome to another great sambal recipe! Sambal ikan kacang uses dried anchovies and peanuts and chillies as the main ingredients. Definitely try it out if you’re into sweet and spicy sambals!

To make sambal teri kacang, simply fry some dried anchovies and peanuts before making chili paste: grind chillies, garlic and onion, add spices and fry lightly. Add the fried anchovies and peanuts and that’s it! Simple and delicious.

What is sambal teri kacang?

If you’re a fan of Asian cuisine, you may have heard of sambal teri kacang – a popular Indonesian condiment that is widely used in many dishes.

Sambal teri kacang translates to dried anchovies and peanuts in chili paste, and as the name suggests, it is a combination of two of the most loved ingredients in the country.

The beauty of sambal teri kacang lies in its versatility – it can be used as a dipping sauce, a spread, or a condiment. The origin of sambal teri kacang can be traced back to Indonesia, where it has been a staple for centuries.

It’s generally considered to be one of the milder sambals, meaning it’s not as spicy as some of the others out there, but it still packs a flavorful punch.

Compared to other sambals, sambal teri kacang is characterized by its distinct fishy and nutty flavor, thanks to the combination of dried anchovies and peanuts. It is very similar to my previous sambal kacang.

Let’s get started!

Step 1: Collect the ingredients

sambal ikan kacang

Sambal ikan kacang

Damian
Sambal ikan kacang! This fried sambal has amazing flavors due to using dried anchovies and peanuts! Definitely try it out if you're into milder fried sambals!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Sambal
Cuisine Indonesian
Servings 6 servings
Calories 180 kcal

Equipment

  • Food processor

Ingredients
  

  • 2 bird's eye chillies
  • 2 large red chili peppers
  • 100 g roasted unsalted peanuts
  • 100 g ikan teri (dried anchovies)
  • 2 shallots
  • 2 garlic cloves

Spices

  • 2 tsp palm sugar
  • 1 tsp dissolved tamarind paste

Instructions
 

  • Collect the ingredients
  • Fry the ikan kacang
  • Grind the ingredients
  • Fry sambal ikan kacang
  • Serve and conserve sambal ikan kacang
Keyword Sambal ikan kacang

Note: the estimated kcal count is based on 50 g servings.

What to consider when choosing the ingredients

Each ingredient plays a significant role in the flavor profile of the dish. The bird’s eye chilies add spiciness, while the large chili peppers provide a milder heat.

The roasted unsalted peanuts provide a nutty, salty flavor, while the ikan teri gives the dish its distinct fishiness. The garlic and shallots provide a sweet, savory flavor, and the palm sugar adds a touch of sweetness to balance out the heat.

If you don’t have some of these ingredients, you can substitute them with other chillies or nuts of your choice.

Ingredients

Step 2: Fry ikan teri and peanuts

To make the dish, start by frying the ikan teri and peanuts. Add enough sunflower oil to cover the bottom of a frying pan and heat it up. Next, add a single ikan teri, and wait until bubbles start coming out of the oil to know it’s hot enough.

frying ikan kacang
fried ikan kacang

Add the ikan teri and peanuts and fry for about five minutes or until the ingredients start to change color. Once done, remove the ingredients from the oil and let it sit on some kitchen paper to drain.

Step 3: Grind the ingredients

Take the chili peppers, wash, and remove stems. Peel the garlic and shallot and chop roughly before adding it to a food processor and grinding until smooth. Add palm sugar and stir well.

grinding ingredients
ground ingredients

Step 4: Fry sambal ikan kacang

Take the same frying pan, remove most of the oil, and put it back on medium heat. Add the ground paste and fry for a few minutes before adding the dissolved tamarind, anchovy, and peanuts. Let it simmer for about 10 minutes, stirring occasionally.

frying ground ingredients
adding dissolved tamarind
adding ikan kacang

Step 5: Serve and conserve sambal ikan kacang

You’re all set! Serve this sambal with various dishes such as rice dishes, fried or grilled meats or fish, or to accompany you’re favorite dish! I recommend the following:

sambal ikan kacang served

Definitely try out some of my other sambals as well:

While the dish can be refrigerated for a few days, it’s best eaten fresh to enjoy its full flavor. So try out sambal teri kacang today and add a burst of flavor to your meals!

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