The Food That I'd Die For # 6

I have been craving for sambal ikan bilis or anchovies sambal. Sambal is a popular accompaniment either as a condiment or as a side dish cooked in Malaysia, Singapore and Indonesia. Sambal ranges in hotness from mildly sharp to incendiary. Belacan or shrimp paste is an essential ingredient in sambal. It enhances the taste of sambal. Tamarind gives a citrus tang. A touch of sugar boosts up the taste of sambal and suppresses the hotness. Sambal is a uniquely delicious and goes well with any food.

Anchovies Sambal

What do we need:

2 cups anchovies
1 big tomatoe
4 dried chilies
2 big onions
3 garlic
1/2 inch ginger
1/2 tsp belacan granules
1 tsp tamarind
1/2 cup water
1/2 tsp sugar
salt

How do we do it:

Peel, wash and drain the anchovies. Set aside.

Combine water and tamarind to prepare the tamarind juice. Set aside.

Grind 1 onion, the garlic, ginger, dried chilies and belacan into coarse paste. Heat oil and fry the ground paste until it is very aromatic the oil rises on top. Pour in the tamarind juice. Add the anchovies. Fry for a while. Add chopped tomatoe and thickly sliced onion rings. Season with sugar and salt.

Anchovies sambal with rice, stir-fried vegetables and baked potatoe wedges.

Serve hot with rice, roti, bread, thosai or idli. I just love it with idlis.