Anchovy-peanut sambal

A shelf-stable dry side — three ingredients fried separately then combined.

Method

Fry anchovies on medium heat until crisp; fry peanuts separately until cooked.
Sauté chili + tomato + shallot until the sambal is cooked and oily.
Fold in anchovies + peanuts on low heat, mix, lift.

Quality & safety

Every component must be crisp-dry — residual steam speeds rancidity. Store in a sealed container; holds 2–3 days ambient.

Production scaling

Anchovies & peanuts linear ×N; chili & shallot f=0.9; oil f=0.85. Fry in batches — piled anchovies steam themselves soggy.