3 red chilies, deseeded and sliced finely, fried quickly
7 shallots, sliced finely
3 clove garlic, sliced finely
1½ thumb-size greater galanal, crushed
3 bay leaf
2 tablespoon tamarind juice
½ glass water
100 gram coconut sugar, shredded
Leave balado to cool first before mixing it with fried anchovies and peanut to keep it crispy when stored.
Heat oil, deep fry peanut until golden brown. Remove from heat and strain.
Deep fry anchovies until crispy dry. Remove from heat and strain.
Heat a little oil, sauté shallots and garlic until fragrant. Add in greater galangal, bay leaf then add tamarind juice, water, and add coconut sugar and salt. Cook until reduced and boiling. Leave to cool.
Once cool, mix peanut and anchovies with chilies, mix well.
Serve with warm rice.
This teri kacang balado recipe has been tested in Dapur Rasamasa (Rasamasa Kitchen)