Crispy fried anchovies paired with crunchy peanuts in a spicy, caramelized sambal create the irresistible texture of this Peanut Anchovy Balado. The combination of shallots, garlic, and fresh chilies provides a sharp, aromatic base, while a splash of tamarind water and a touch of brown sugar balance the heat with just enough tang and sweetness to keep you coming back for another bite.
Preparing this dish is straightforward, making it a reliable staple for those who enjoy the punchy, layered heat found in Indonesian home cooking. The galangal and bay leaves infuse the spice paste with earthy undertones that round out the intense flavors of the fried fish and legumes, resulting in a dish that holds its crunch well.
Serve this over a warm bowl of steamed white rice for a quick lunch or as a thoughtful side dish to accompany a larger feast. Because the anchovies are soaked briefly before frying, they retain a pleasant, lighter saltiness that makes this preparation approachable even for those who usually find dried fish too aggressive.
Read Full StoryIf you enjoy the addictive, crunchy-salty profile of this dish, you might want to explore other ways to incorporate bold spice into your pantry. Many Indonesian dishes lean into this specific heat, such as our traditional beef lung balado, which offers a similarly intense kick. Alternatively, if you are looking to master that signature nutty depth found in this recipe, try preparing a batch of homemade Sambel Pecel to keep on hand for quick vegetable dressings or dipping sauces.
Key Ingredients
- Dry anchovies: These small, salty dried fish provide the primary protein and savory base for the dish.
- Peanuts: Fried until crisp, these add a necessary crunch that contrasts with the tender anchovies.
- Red chilies: A combination of curly chilies and cayenne provides the essential spicy heat of the balado sauce.
- Shallots: These are blended to form the aromatic, savory foundation of the spicy stir-fry paste.
- Tamarind water: Adds a subtle, tangy brightness that balances the heat from the chilies and brown sugar.
- Galangal: A bruised slice of this rhizome infuses the spice paste with a distinct citrusy, earthy aroma.
- Brown sugar: Provides a hint of deep sweetness to harmonize with the saltiness of the anchovies.
- Bay leaf: Slow-cooked in the spice paste to impart a subtle, herbal depth to the finished sauce.
More Nutty and Spicy Inspirations
- If you have extra peanuts on hand, these rich peanut butter bars provide a perfect sweet contrast to the savory notes of balado.
- For a handheld snack that highlights the same nutty base, these salted caramel bliss balls are a convenient and satisfying treat.
- Continue your exploration of Indonesian spice pastes with our recipe for spicy fried eggplants, which uses similar techniques to achieve that signature red chilli coating.
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