Sambal Cabe Ijo Teri Goreng - Fried Anchovies in Green Chili Sauce

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 4


  • Teri Goreng (Fried anchovies)
  • 150 gram anchovies (Indonesian: ikan teri)
  • 1 lime (Indonesian: jeruk nipis)
  • pepper
  • salt
  • oil for deep frying
  • Sambal Cabe Ijo (Green Chili Sauce)
  • 100 gram green chilies (Indonesian: cabe hijau besar)
  • 3 green tomatoes (Indonesian: tomat hijau), remove the seeds
  • 5 shallots (Indonesian: bawang merah)
  • 2 tablespoon oil
  • 1 tablespoon lime juice (Indonesian: jeruk nipis)
  • 2 teaspoon sugar
  • 1 teaspoon salt


  • Teri Goreng (Fried anchovies)
    1. Marinate anchovies with juice of lime, salt and pepper for 15 minutes.
    2. Heat enough oil for deep frying. Fry the anchovies until crispy and golden brown. Drain with paper towel and set aside.
  • Sambal Cabe Ijo (Green Chili Sauce)
    1. Steam green chilies until soft, about 10 minutes.
    2. Roughly grind green chilies, tomatoes, and shallots. We want this to be chunky, not a rough paste, and definitely not fine paste.
    3. Heat oil in a frying pan and sauté the green chili mixture until fragrant, about 3 minutes.
    4. Season with lime juice, sugar, and salt. Stir to mix well. Adjust salt and sugar as needed.
    5. Add the fried anchovies into the pan and gently toss so everything is mixed together. Turn off heat and serve immediately with steamed white rice.

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