Ikan teri (dried anchovies) are the Indonesian equivalent of Japanese katsuobushi in terms of ubiquity and function — a dried, preserved fish product that provides umami depth and protein to dozens of preparations. They are used WHOLE (fried until crisp and served as a topping or side dish), ground (as a flavour base for sambals and bumbu), or simmered (in broths and curries).
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 8