Sambal Ikan Bilis | Sambal for Nasi Lemak | Anchovies in Chilli Paste for Coconut Rice
15.7 هزار بار بازدید -
4 سال پیش
-
Sambal is a chilli sauce
Sambal is a chilli sauce or paste which is the generic name for a spicy condiment. Common ingredients include chilli and other spices such as onions, garlic, lemongrass, shrimp paste (belacan) etc. Ikan bilis is the Malay word for anchovies. This ikan bilis sambal is mainly served with nasi lemak (coconut rice), a popular dish in Malaysia and Singapore.
This recipe makes 720g of sambal - I make this in bulk to freeze so that I save time when I want to make nasi lemak. I recommend freezing this in an ice tray! You can also halve this recipe and divide all ingredients by two!
Ingredients
Part A (Spice mixture to be blended)
200g blended chilli (hint: rehydrated blended dried chilli* is spicier, so if you want it less spicy, you can either use 100% blended fresh chilli or mix your proportions between dried and fresh)
1 large red onion
2 tbsp lemongrass
2 tbsp minced garlic
30g dried anchovies
Part B
1 1/2 red onions
4 tbsp tamarind paste mixed with 4 tbsp water
70g dried anchovies
4 tbsp sugar
Pinch of salt
Step 1
1. Add ingredients from Part A into food processor
2. Blend into a paste
3. Remove from food processor
4. Mix in 2 tbsps of water
5. Set aside
Step 2
1. Chop 1 1/2 onions into half moons
2. Mix 4 tbsp tamarind paste with 4 tbsp water
3. Set aside
Step 3 (deep fried anchovies)
1. Clean dried anchovies by washing in tap water, and drain in a colander
2. Heat the oven to 140c to dry out the anchovies for about 30 minutes (Ideally, I would dry it in the sun outdoors, but given that it is winter, it's simpler to dry it out in the oven at a low temperature)
3. Heat oil (enough for deep frying)** in wok/small pot over stove
4. Use chopstick to test when the oil is hot enough (when there is bubbles around it)
5. Add in 70g anchovies
6. Remove from heat when golden brown
7. Drain oil in sieve and leave to cool
Method
1. Add 6 tbsp of oil over a hot wok (you can use the left over oil that you fried the anchovies in)
2. Saute blended spices (Part A) until fragrant
3. Add chopped onions from Part B and mix in
4. After onions have softened, add tamarind paste mixture and leave to boil
5. Add fried ikan bilis and mix evenly
6. Add 4 tbsp sugar, and salt (to taste)
*Note - you will need to taste the dish to adjust the salt and sugar level. This is supposed to be a sweetish sambal.
7. Let it cool (the sambal will change colour)
8. Serve with coconut rice (nasi lemak)
9. Store remaining sambal in ice cube tray/small containers and freeze
*Learn how to rehydrate dried chilli here: How to Rehydrate Dried Chilli: The Dr...
**Note: For a healthier alternative, you can also shallow fry the ikan bilis with a bit of oil on medium heat until golden brown, as opposed to deep frying.
For vegetarian or vegan sambal, go here: How to make Sambal | Suitable for Veg...
For nasi lemak (coconut rice) recipe, go here: How to make Nasi Lemak Rice in a Rice...
Song credit: Cooking - Happy and Uplifting Backgro...
This recipe makes 720g of sambal - I make this in bulk to freeze so that I save time when I want to make nasi lemak. I recommend freezing this in an ice tray! You can also halve this recipe and divide all ingredients by two!
Ingredients
Part A (Spice mixture to be blended)
200g blended chilli (hint: rehydrated blended dried chilli* is spicier, so if you want it less spicy, you can either use 100% blended fresh chilli or mix your proportions between dried and fresh)
1 large red onion
2 tbsp lemongrass
2 tbsp minced garlic
30g dried anchovies
Part B
1 1/2 red onions
4 tbsp tamarind paste mixed with 4 tbsp water
70g dried anchovies
4 tbsp sugar
Pinch of salt
Step 1
1. Add ingredients from Part A into food processor
2. Blend into a paste
3. Remove from food processor
4. Mix in 2 tbsps of water
5. Set aside
Step 2
1. Chop 1 1/2 onions into half moons
2. Mix 4 tbsp tamarind paste with 4 tbsp water
3. Set aside
Step 3 (deep fried anchovies)
1. Clean dried anchovies by washing in tap water, and drain in a colander
2. Heat the oven to 140c to dry out the anchovies for about 30 minutes (Ideally, I would dry it in the sun outdoors, but given that it is winter, it's simpler to dry it out in the oven at a low temperature)
3. Heat oil (enough for deep frying)** in wok/small pot over stove
4. Use chopstick to test when the oil is hot enough (when there is bubbles around it)
5. Add in 70g anchovies
6. Remove from heat when golden brown
7. Drain oil in sieve and leave to cool
Method
1. Add 6 tbsp of oil over a hot wok (you can use the left over oil that you fried the anchovies in)
2. Saute blended spices (Part A) until fragrant
3. Add chopped onions from Part B and mix in
4. After onions have softened, add tamarind paste mixture and leave to boil
5. Add fried ikan bilis and mix evenly
6. Add 4 tbsp sugar, and salt (to taste)
*Note - you will need to taste the dish to adjust the salt and sugar level. This is supposed to be a sweetish sambal.
7. Let it cool (the sambal will change colour)
8. Serve with coconut rice (nasi lemak)
9. Store remaining sambal in ice cube tray/small containers and freeze
*Learn how to rehydrate dried chilli here: How to Rehydrate Dried Chilli: The Dr...
**Note: For a healthier alternative, you can also shallow fry the ikan bilis with a bit of oil on medium heat until golden brown, as opposed to deep frying.
For vegetarian or vegan sambal, go here: How to make Sambal | Suitable for Veg...
For nasi lemak (coconut rice) recipe, go here: How to make Nasi Lemak Rice in a Rice...
Song credit: Cooking - Happy and Uplifting Backgro...
4 سال پیش
در تاریخ 1399/03/11 منتشر شده
است.
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