Sambal Tempoyak (Anchovies with Fermented Durian Chili Paste)
Sambal tempoyak is a chili paste built on fermented durian, which gives the sauce a tangy, funky depth that fresh chilies alone cannot supply. Here the paste is fried with turmeric and lemon grass, then simmered with more tempoyak until thick. Crisp fried anchovies and petai beans go on top for crunch and a bitter edge, and a plate of plain rice soaks up the gravy.
Instructions
Pull the heads and entrails from the dried anchovies. Rinse them and soak for 10 minutes, then deep-fry until they are crisp.
Put 2 tbsp of the tempoyak in a grinder or mortar with the coconut milk, pinch of salt, bird's eye chillis, chili paste, turmeric and petai seeds. Grind everything into a paste.
Heat the oil in a pan and add the paste with the smashed lemon grass. Stir-fry until the mixture smells fragrant.
Stir in the remaining tempoyak and let it bubble gently over low heat. Keep cooking until the gravy has thickened.
Taste and add more salt if needed. Serve with the crisp anchovies, petai and rice.
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