Teri are very small fish, young anchovies measuring about 2 cm (nearly 1″), which have been dried and salted. You can buy imported ones in London under their other name, ikan bilis. Unsalted teri are obtainable, but I preer the salted ones; if you find that they have too much salt in them, you can remedy this by rubbing them with absorbent paper (for example, paper towel) before you fry them. The heads of the fish should be discarded.
120 g (4 oz) teri
4 shallots
1 clove garlic
1/2 chilli powder
Vegetable oil
The fish are to be deep-fried in a wok (2 or 3 minutes are ample), then put on side and kept warm.
Slice the shallots, crush the garlic, and fry them both in a little oil. Add the chilli powder and mix it well in. Then put in the teri, and stir them around in the pan mix so that every fish is well covered with shallots, chilli, and garlic. either serve immediately with rice, or leave to cool before storing in an airtight jar. Teri that have been stored can be served cold or reheated in a frying-pan or wok.
Teri can also be fried just as they are, without shallots or chilli; but it would be a shame not put in a least a little garlic.
Ingredients:
120 g (4 oz) teri (ikan bilis)
2 kemiri (candlenuts)
1 clove garlic
2 tsp ground coriander
A pinch of salt
1 cup water
120 g (4 oz) rice flour
Cut off the heads of the teri. Make the batter, and fry, exactly as for Rempeyek Kacang, with 4 or 5 fish in each peyek. You will need less salt here, however, than in Rempeyek Kacang, because the teri are already very salty.
500 g (1 lb) tempe
250 g (1/2 lb) ikan teri (tiny dried anchovies)
5 shallots
3 cloves garlic
1 tsp ground ginger
1 tsp chilli powder or 1 tsp Sambal Ulek
Salt
Vegetable oil
For the marinade:
1 cup tamarind water
2 cloves garlic, crushed
1 tsp salt
Slice the tempe slab into thin pieces, then cut these into tiny squares. Put the crushed garlic and salt into the tamarind water, and marinate the tempe in this for 30 minutes. Discard the heads of the ikan teri. Peel and slice the shallots and garlic. (more…)
Teri are very small fish, young anchovies measuring about 2 cm (nearly 1″), which have been dried and salted. You can buy imported ones in London under their other name, ikan bilis. Unsalted teri are obtainable, but I preer the salted ones; if you find that they have too much salt in them, you can remedy this by rubbing them with absorbent paper (for example, paper towel) before you fry them. The heads of the fish should be discarded.
120 g (4 oz) teri
4 shallots
1 clove garlic
1/2 chilli powder
vegetable oil
(more…)
Teri are very small fish, young anchovies measuring about 2 cm (nearly 1″), which have been dried and salted. You can buy imported ones in London under their other name, ikan bilis. Unsalted teri are obtainable, but I preer the salted ones; if you find that they have too much salt in them, you can remedy this by rubbing them with absorbent paper (for example, paper towel) before you fry them. The heads of the fish should be discarded.
