Peanut Anchovy Sambal

Let’s make Peanut Anchovy Sambal! crispy peanuts and anchovies tossed in spicy sambal. A flavorful Indonesian side dish that lasts for days. Spicy, tangy, crunchy, and perfect with rice.

Peanut Anchovy Sambal a.k.a sambal teri kacang balado is a hack to survive because it is easy to make, store, and enjoy anytime.

Welcome to another easy sambal recipe! Sambal teri kacang balado, or dried anchovies sambal, is a really nice fish sambal. I love this combo, spicy, sweet, and crispy texture from peanuts, just perfect with any dish. And if you do as well, this sambal is for you!

What is sambal ikan teri?

Ikan teri, or in English, anchovy, is made from small, saltwater fish that are typically harvested from the Mediterranean Sea. After being caught, the fish are cleaned, salted, and preserved in oil or vinegar.

If you’ve ever wanted a side dish that’s crunchy, spicy, salty, and a little sweet all at once, Peanut Anchovy Sambal is your answer. This classic Indonesian dish is made with crispy fried anchovies (teri), crunchy peanuts, and a bold sambal sauce that clings to every bite. It’s a staple in many households because it’s delicious with plain steamed rice, lasts well when stored properly, and instantly elevates a simple meal.

To make sambal ikan teri, simply fry the dried anchovies, grind a spice paste, and fry it before combining with the fried anchovies! Really simple and very delicious.

This is the kind of sambal you’ll often find in a jar at the dining table, ready to be scooped alongside anything from fried chicken to tempeh. And it’s one of the best dishes to stock up on because it stays good for days and makes every meal feel special.

Why You’ll Love Making Peanut Anchovy Sambal

Making Peanut Anchovy Sambal or sambal teri kacang at home isn’t just about recreating a classic Indonesian side dish; it’s about having a little jar of happiness that works for almost every situation. Here’s why it’s such a win:

• Long-lasting. Unlike many fresh sambals, this one keeps well for days (even longer in the fridge). Perfect for busy weeks or when you don’t want to cook every day.
• Budget-friendly. Anchovies and peanuts are affordable, and a small batch goes a long way. One jar can carry you through multiple meals.
• Quick meal booster and versatile. Pair it with plain rice, noodles, or a fried egg, and suddenly your meal goes from “meh” to “wow.”

• Portable comfort food. This sambal travels well in jars, which is why so many Indonesians pack it when they move abroad or go off to study. It’s like taking a little piece of home with you.
• A lifesaver if you’re studying abroad or living alone. If you’ve ever studied abroad, you know the struggle: homesickness kicks in, cooking every day feels impossible, and you miss the taste of Indonesia. That’s where sambal teri kacang comes in. It’s the kind of dish Indonesian students often pack in their luggage because it stores well and instantly makes plain rice taste like home.

So, Peanut Anchovy Sambal isn’t just a condiment; it’s a comfort dish that makes solo dining easier, tastier, and more fun. It’s proof that you don’t need a full spread to enjoy good food; sometimes, a jar of sambal and a bowl of rice are all you need. Let’s move to the ingredients and how to make this dish!

Ingredients of Peanut Anchovy Sambal

• Salted Anchovy; My favorite is the headless anchovies because it saves me time to clean and cut the head. Salted anchovies are the main star of this dish. They bring a savory, salty, and umami-rich flavor that pairs perfectly with the spicy chili sauce. When fried, they turn crispy and crunchy, giving the dish both taste and texture. Different varieties exist (small teri nasi or slightly bigger teri medan), but the smaller ones are usually preferred for sambal because they coat easily in chili paste.
• Peanut; Traditionally, Indonesians would fry the raw peanut themselves. It’s a pretty easy thing to do. If you decide to do it, make sure you keep stirring the peanuts in the oil. So that all the nuts will be cooked evenly. I now prefer to use ready-roasted peanut from the shop peanuts are a common partner to anchovies since they create a perfect contrast of textures — crispy fish with roasted crunch.
• Shallots: provide a natural sweetness and depth of flavor. In Indonesian cooking, shallots are a base ingredient in most sambal because of their rich aroma and slightly caramelized taste when cooked
• clove Garlic; Fresh garlic, please. You can opt for frozen whole garlic. But don’t use ready-paste garlic or garlic powder. 
• Red Curly Chilli; What you want are big red chilies. If you love the chili heat, you may want to mix them with red bird’s eye chilies. Similarly, if you are not good with chili spiciness, you may want to deseed the big red chilies.
• Sugar; : A little sugar in your savory dishes will help enhance the flavor. As for salt, it’s pretty much self-explanatory. It is a must.

How to Make Peanut Anchovy Sambal

First, heat cooking oil in a pan over medium heat. Add the peanuts and fry until golden brown, stirring occasionally so they cook evenly on all sides. Once done, remove them from the pan and place on a cooling rack or paper towel to drain excess oil.

In the same pan, add the salted anchovies and fry until they become crispy and fragrant. This only takes a few minutes. Remove the anchovies and set them aside.

Next, grind the shallots, garlic, and red curly chilies into a smooth paste using a food chopper or mortar and pestle. This will be the base of your sambal.

Return to the pan and heat 2 tablespoons of cooking oil. Add the chili paste along with the sugar, then sauté for 3–5 minutes until fragrant and the oil starts to separate from the mixture.

Afterwards, add the fried peanuts and crispy anchovies back into the pan. Stir until everything is evenly coated with the sambal.

Finally, turn off the heat and transfer to a serving plate. Serve warm with steamed rice, and enjoy your Sambal Teri Balado or Peanut anchovy sambal!

This sambal is crazy versatile. Try it with:

1. Steamed rice and a fried egg (simple but unbeatable)
2. Fried chicken or fish for an extra layer of crunch
3. Tempeh goreng for a vegetarian-friendly meal
4. On top of noodles for a spicy, nutty kick

Recipe Notes

• If you do not have salted anchovies, add 1 tsp of salt.
• If you prefer a less spicy version, reduce the bird’s eye chilies and increase the tomatoes.
• Use good-quality dried anchovies (ikan teri medan or teri nasi) for the best crunch and flavor.
• The longer you sauté the chili paste, the more aromatic and “mature” the flavor becomes.

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