Friday, 7 March 2014

Sambal Ikan Bilis (Anchovies in Chilli)

This is a classic Malaysian dish that is loved by almost every Malaysian.  

 The salty flavour of the fish goes really well with steamed rice or congee.
They are delicious, nutritious and an excellent source of calcium too.

150g ikan bilis (dried anchovies), washed and drained well

1 cup oil for deep frying

120g shallots, peeled and chopped
6 cloves garlic, peeled and chopped
10 red chillies, cut into pieces
1 onion, chopped
2 tbsp tamarind pulp, mixed with 100ml water and squeeze out juice
salt and pepper
1 1/2 tsp toasted belacan powder

* Heat up oil. Deep fry ikan bilis at medium heat until golden brown and very crispy. Set aside.
* Pound shallots, garlic and chillies together to form a paste.
* Leave about 3 tbsp oil in wok, saute pounded spices until fragrant. Add in onion and stir-fry until soft. Add in ikan bilis (anchovies) and stir well.
* Pour in tamarind juice and stir-fry until almost dry. Season with salt and pepper. 

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