Sambal Teri dan Tekokak (Anchovies condiment)

this condiment comes from minangkabau (west sumatera), and uses big green chilies. But i didn't have it, so i used the red ones. Source : Primarasa Nasi Kapau.

Ingredients:

• 1 big red chili and 2 small green chili
• 1 tsp salt
• 4 shallots
• 0.5 tsp sugar
• juice from 1 bergamotte (kaffir lime)
• cooking oil
• 1 tsp ginger powder
• 8 kaffir lime leaves
• 50 gr of leunca/tekokak/rimbang Solanum torvum Sw
• 1 tsb of dried anchovy (the one from medan has the best texture and taste!) -dry fry

Method:

1. Coarse chili and shallots, add sugar, salt and juice.
2. Warm a little bit of oil in a skilet, and sauté ginger and leaves until fragrant.
3. Add the coarse ingredients, mix well
4. Add the tekokak, and cook until the tekokak begins to wilt.
5. Serve.