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.
Serve hot with rice, roti, bread, thosai or idli. I just love it with idlis.
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.
11 comments:
looks yummy pushpa, but what are belacan granules?is it prawn paste?btw i have a small pkt of tiny dried prawns from china town & can i use them in this recipe instead of belacan granules ?
paati
ikan bilis sambal with idlis???definitely fusion...I'll try it and tell u how it was
Remind me to eat nasi lemak. I treasurer few places where can get best nasi lemak in town. Will let you know once you are here….. okva !!!
arghhhhhhhh i am going back home.. I can't endure the torture.. I want my nasi lemak, also roti canai, also teh tarikh.. aiyaa the whole lot la..
Paati~ Belacan granules are fermented shrimp paste. Yeah, u can use dried shrimps too.
Praveen~ Welcome to the blog. I've visited ur blog. Looks like ur a UPM student eh?
Give it a try & let me know how u like it. Sure very the sedap wan.
Kanda~ U ah. When I came home last year u didn't take me to these places. Promise tat u take me this year ah. If not, palesellam nyabagam iruka??
Sarah Chechi~ Me too!!! I oso want all those & more & more & more &..... I guess nobody can beat the way we eat hor?
Yr sambal ikan bilis looks really good. Now I feel like eating nasi lemak. Will try to take some pixs of famous stalls for you to plan yr trip home.
Hi Pushpa
I made these anchovies sambal and yes the result was very satisfying. Thanks for a nice recipe......BTW when will you post microwave cake recipes?
My neighbour has just given me one tub of homemade sambal. Very yummy and I just simply can't resist it. But but but... I am allergic to it and after eating, I am itching all over now. hahaha.. the itch will last abt two days. Poor me! :(
that looks sooo red and yummy....i like foods that are fiery red....because they are generally very tasty :)
Is it dried anchovies?
Boo~ Thank soooo much. I appreciate it.
Suma~ Glad tat u've tried & liked it. Itz my pleasure to share.
I'm currently doing experiments on the microwave baking. I'll only share when I get the best result. Hope to do it asap.
Eve~ Aww u poor lady. Anyway, I bet u enjoyed the sambal.
Nabeela~ Me too love fiery red food.
RP~ Yes it is. Do give it a try.
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