Teri Kecombrang - traditional Indonesian dish made with anchovies (teri) and torch ginger flower (kecombrang)

"Teri kecombrang" is a traditional Indonesian dish made with anchovies (teri) and torch ginger flower (kecombrang). It's a flavorful and aromatic dish that's commonly found in Indonesian cuisine. Here's a basic recipe for making teri kecombrang:


Ingredients:

  • 200g dried anchovies (teri), cleaned and rinsed
  • 2-3 torch ginger flower (kecombrang), sliced thinly
  • 2 cloves garlic, minced
  • 2 shallots, thinly sliced
  • 2 red chilies, thinly sliced (adjust according to your spice preference)
  • 2 tablespoons cooking oil
  • 1 tablespoon sweet soy sauce (kecap manis)
  • 1 teaspoon tamarind paste mixed with 2 tablespoons water
  • Salt and sugar to taste
  • Lime wedges for serving (optional)

Instructions:

  1. Prepare the Ingredients: Clean and rinse the dried anchovies thoroughly. Slice the torch ginger flower thinly.

  2. Heat the Oil: In a wok or large frying pan, heat the cooking oil over medium heat.

  3. Sauté Aromatics: Add the minced garlic, sliced shallots, and red chilies to the hot oil. Sauté until fragrant and the shallots are translucent, about 1-2 minutes.

  4. Add Anchovies: Add the dried anchovies to the wok. Stir-fry for about 3-4 minutes until the anchovies are slightly crispy.

  5. Add Torch Ginger Flower: Add the sliced torch ginger flower to the wok. Stir-fry together with the anchovies for another 2-3 minutes until fragrant.

  6. Seasoning: Add the sweet soy sauce (kecap manis) and tamarind water to the wok. Stir well to combine and coat the anchovies and torch ginger flower evenly with the sauce. Cook for another 1-2 minutes.

  7. Adjust Seasoning: Taste the dish and adjust the seasoning with salt and sugar if necessary. The sweetness from the kecap manis should balance the tanginess from the tamarind.

  8. Serve: Transfer the teri kecombrang to a serving dish. Serve hot as a side dish or as part of a larger meal with rice. Optionally, serve with lime wedges on the side for extra flavor.

Tips:

  • Be careful not to overcook the anchovies, as they can become too dry and tough.
  • Adjust the amount of red chilies according to your spice preference.
  • Torch ginger flower has a unique flavor, slightly sour and aromatic. If you can't find torch ginger flower, you can substitute it with other aromatic herbs like lemongrass or galangal.

Enjoy your homemade teri kecombrang! 

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