Sambal Ikan Bilis
Peanuts and dried anchovies (ikan bilis) are fried, then tossed with melted sugar and sambal. Spicy, crisp, fragrant and slightly sweet, sambal ikan bilis is very moreish. It's perfect with nasi lemak or cold beer.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 15 g dried chillies
- 15 g belachan
- 150 g shallots
- 75 g garlic
- 20 g ginger
- 40 g lemongrass (bottom part only, without dry outer leaves)
- 50 g red chillies
- 20 g tamarind paste
- 250 g ikan bilis (gutted and split)
- 150 g peanuts
- corn oil for deep-frying
- 1/2 tsp salt
- 30 g palm sugar (roughly chopped)
- 4 tbsp sugar
Instructions
- 1
Trim stems from dried chillies. Cut 2 cm long. Soak in warm water till soft, about 30 minutes. Squeeze dry. Discard water
- 2
Roast belachan at 150°C or dry-fry over medium-low heat till dry and crumbly.
- 3
Wash, trim, peel and roughly chop shallots, garlic, ginger, lemongrass and red chillies as appropriate. Grind or pound with dried chillies and belachan till smooth. Set aside.
- 4
Mash tamarind paste with 2 tbsp hot water. Drain and discard seeds. Set aside.
- 5
Rinse anchovies briefly and immediately dry with paper towels. Set aside.
- 6
Deep-fry peanuts in warm corn oil over medium-low heat, stirring, till light brown. This should take 4 minutes or so. Turn off heat. Remove peanuts from oil. Immediately season with salt. Set aside.
- 7
Heat oil till just smoking. Add anchovies and deep-fry over high heat, stirring, till lightly golden. Push anchovies to side of wok. Let oil reheat to just smoking. Stir anchovies into oil and fry till almost golden brown. Turn off heat. Continue stirring till residual heat dissipates. Place anchovies with peanuts.
- 8
Remove excess oil from wok, leaving about 80 ml. Stir-fry spice paste made earlier over medium-low heat till fragrant, colour darkens and oil separates. Add palm sugar. Stir till melted. Add tamarind water made earlier. Stir till evaporated. Turn off heat. Remove to a bowl.
- 9
Wipe wok with paper towels. Place sugar in wok. Over medium heat, stir sugar till melted. Reduce heat to very low. Add peanuts and anchovies. Toss till evenly coated. Add sambal. Toss thoroughly. Taste and add more sugar if necessary. Turn off heat. Remove to a plate to cool down completely.
- 10
Serve sambal ikan bilis once it's cool, or store airtight.