Easy Sambal Ikan Bilis 查阅中文食谱， 请点击 – 简易江鱼仔叁巴
|1.||Chilli boh 40g|
|5.||Red onion 180g|
|8.||Ikan Bilis 50g|
|9.||Brown sugar 2 tblsp|
|10.||Soy sauce to taste|
|11.||Belacan powder 1tsp|
|12.||Pink salt to taste|
|13.||Cooking oil 80g|
- Remove skins of shallot and garlic, blend with candlenut. Set aside.
- Remove skins of red onions, clean and slice them. Set aside.
- Soak tamarind in water, stir well.
- Heat wok, add cooking oil, caramelise red onion slices.
- Add shallot, garlic and candlenut processed in step 1.
- Slowly fry until the fragrance is released, add chilli boh for frying further.
- Pour in tamarind water through a sift to filter away tamarind seeds, add ikan bilis too. Bring to boil.
- Adjust the sourness by adding brown sugar, then season with belacan powder and soy sauce.
- Enhance the flavour with a pinch of pink salt to your taste, serve hot.
- You may use packet chilli boh without vinegar. If you prefer to process your own chilli, please soak dried chilli until soft.
- Many has posted queries about why didn’t I fried the ikan bilis for this sambal? First of all, ikan bilis releases its flavour better without frying. Second, it gives a different texture when you eat. I normally fried some ikan bilis to go with the sambal when i prepare nasi lemak to enjoy the best of both worlds.
- This sambal is suitable for use in cooking other dishes, like petai or to be used as condiments for steamed okra.
To view nasi lemak recipe, please click HERE.
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