Torch ginger and anchovy serundeng
A dry, crunchy seasoning made from toasted ginger flower buds and fried, dried anchovies, to be sprinkled over rice. It keeps well in an airtight containe…
This crunchy condiment is made with finely chopped, fried ginger flower buds and dried anchovies. It instantly flavors the white rice.
Ingredients and directions
- Prep time15 min
- Cook time15 min
- Resting20 min
- Total50 min
- DifficultyEasy
- CostBudget
- Cooking methodfrying
- Estimated cost$12.44 $2.07 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
Ingredients
people
- $0.14
- $12.05
- $0.25
Prices from US supermarkets for 2 of 3 ingredients; Belgian prices for the rest.
Directions
- Heat the oil and fry the dried anchovies until they are crispy.
- Remove them and set them aside. ≈ 3 min
- Fry the finely chopped ginger torch buttons in medium heat until they are crispy and golden brown.
- If you are using shallots and shrimp paste, sauté them in the same pan until they are fragrant. ≈ 3 min
- Then, add the ginger torch. ≈ 3 min
- Once cooled, combine all the fried ingredients in a large container.
- Add the salt, sugar (if desired), and glutamate to taste. ≈ 3 min
- Mix thoroughly. ≈ 4 min
- Store in an airtight container. ≈ 3 min
The bill
Torch ginger and anchovy serundeng
- Finely minced ginger flower petals$0.14
- dried anchovies, cleaned$12.05
- enough oil for frying$0.25
Total$12.44
that's $2.07 per person
Estimated price; varies by store.
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