Balado Teri is dried anchovies that are deep-fried and then mixed with fried peanuts in chillies. The chillies itself use fresh chillies with onion and garlic, and it is cooked in oil.
This dish is quite popular in Java and Sumatra areas of Indonesia. And it is a side dish that people traditionally enjoy with hot plain rice.
I grew up having lots of Balado Teri as my mom used to make it every so often.
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An interesting thing is I remember when I was a kid, this dish was not really favoured by the riches. But the irony was, I noticed it became one of the delicacies that were served as a compliment with your drinks at fancy restaurants and five star-rated hotels.
So what’s changed?
I suppose as people learn more about things, their ways of thinking changes too.
Therefore, there are now more people who can appreciate things that they used to dislike or did not favour. And Balado Teri is one example.
We also know that little fish called anchovies do have benefits for our health.
Now, back to our Balado Teri.
The secret of making the delicious anchovies crispy lies in how we fry the chilli paste and when to mix our fried anchovies in it.
The key ingredients
You can get them at Asian shops in Chinatown. That’s probably a faster and cheaper way. But if it’s difficult for you to do so, you can just order online at Amazon. They have a few different sellers that give you options.
My personal favourite is the headless anchovies. Because it saves me time to clean and cut the head.
Traditionally, Indonesians would fry the raw peanuts 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 peanuts from the shop. Because I’m simply lazy. 😆
What you want are big red chillies. You may want to mix them with red bird’s eye chillies if you love the chilli heat.
Similarly, if you are not good with chilli spiciness, you may want to deseed the big red chillies.
Preferably, you use Bawang Merah/ red shallots. Because they don’t have much liquid in them. So your cooking process will be quicker.
However, you can always use brown/ yellow onion or even red onion. You can still make tasty Teri Balado, but it will take longer for you to fry the paste.
Fresh garlic, please. You can opt for frozen whole garlic. But don’t use ready paste garlic or garlic powder.
Sugar and salt
A little sugar in your savoury dishes will help enhance the flavour. As for salt, it’s pretty much self-explanatory. It is a must.
How to make crispy anchovies and peanuts in chillies
Firstly, you get the anchovies ready by washing and rinsing those dried little fish. Then deep-fry them until they are cooked and light golden brown in colour.
Then you fry the paste in enough oil until all the liquid released by the chilli paste evaporates. You will get a dry-ish spice with oil separated from the edges.
Thirdly, add the fried-anchovies and roasted peanuts in the cooked spice. Give it a good stir until all anchovies and peanuts are covered with the spice mixture. Cook further for 2-3 minutes before you enjoy your Balado Teri.
The recipe for Balado Teri
Thank you for checking this recipe. When you try it, don’t forget to share what you think about it. You can tag me on Instagram or Pinterest @soyummyrecipesbydevy when you share the picture of your Balado Teri.
Before you go, check out my other recipes that may interest you.
Thank you and all the best.