This sambal teri kacang can be used for lots of indonesian food like nasi uduk (coconut milk steam rice), lontong medan, and nasi kuning (yellow rice). And also it could last for 1 month in a jar or tight container. Nice to have it as a stock at home. Easy for me to mix it with others for my hubby lunchbox.
Sambal Teri Kacang
- 100 gr dried anchovy
- 100 gr peanut
- 2 bay leaves
- 2 cm galangal
- 1/4 tsp salt
- 1 tbs palm sugar
- 2 tbs sugar
- 1 1/2 tbs canola oil
- lemon/lime juice from 1 lemon/lime
1/2 red onion
2 cloves garlic
3 red chilli
1/4 tsp balacan/terasi/shrimp paste
- Fried dried anchovy and peanut.
- Stir fry grounded ingredients, bay leaves, galangal and palm sugar. Add sugar and salt.
- Add dried anchovy and peanut. Stir it. Turn off the stove.
- Pour lemon/lime juice and mixed it well.
Making another tahu isi , as I told you before that it is one of my hubby fav. Tahu isi is tofu filled with bean sprouts, carrots and cabbage. Then you dip it into batter and deep fried until the colour turn into golden brown and crisp. It is commonly found in fritters vendors (Indonesian called tukang gorengan). Commonly eaten with cabai rawit (bird’s eye chili). It’s becoming one of the most popular variant of tahu goreng in Indonesia.
I can also bring it as potluck in every occasion like birthday party, picnic or it can be served as entree when we have our friend coming for lunch or dinner. Even if I want to make high tea with Indonesian style, tahu isi is always favourite menu.
- 1 pack tofu
- 100 gr cabbage
- 100 gr beansprout
- 1 carrot
- 1 shallot, grounded
- 1 garlic, grounded
- salt and pepper to taste
for the batter:
- 3 tbs plain flour
- 1 tbs rice flour
1. mixed water, plain flour and rice flour to make batter. set aside.
2. stir fry coleslaw, shallot and garlic. add salt and pepper to taste.
3. Using spoon or your hand, gently put the vegetable stir fry into the tofu as much as you can fit in.
4. Dip gently the tofu into the batter.
5. Deep fried in hot oil until it turn golden brown and crisp.
6. Serve with eye bird chilies or chili sauce.
Herring are forage fish, mostly belonging to the family Clupeidae. They often move in large schools around fishing banks and near the coast.Wikipedia
Herring is also an oily fish rich in protein and vitamins (the best vitamin D source) and omega-3 fatty acids, which are beneficial to health. It loaded with EPA and DHA. These fatty acids help prevent heart disease and keep the brain functioning properly. They also seem to be effective in reducing inflammatory conditions, such as Crohn’s disease and arthritis. They can grow up to 40cm in length. Whole herrings can be poached, fried or grilled, or pickled, soused, marinated, salted and smoked.
You can also read more about herrings here, here and here.
Ikan Herring Goreng / Fried Herrings
- Vegetable Oil
- Crush garlic and salt. Rub on herrings then marinate for about 1 hr or overnight would be good.
- Heat oil in a pan.
- Deep fried herrings until crunchy.
- Eat while it still warm.
- Indonesian love eating fried fish with sambal, lalapan (raw veggies) and steam rice.