Dry ikan bilis (anchovies) sambal
Sambal is a chilly paste, made from a mixture of a variety of ingredients, like shrimp paste, garlic, shallots, tomatoes, lime juice and palm sugar. Dry ikan bilis (anchovies) sambal is best served with dhal, rasam or sothi (a coconut based dish). It is also served in nasi lemak (coconut rice) recipes with chicken or meat rendang (Malaysian/Indonesian – spicy fragrant dish).
Ingredients
Coconut Rice
- 2 cups of rice (Chinese fragrant Jasmine rice / Basmati rice)
- 3 pandan or screwpine leaves (tie them into a knot).
- Salt to taste
- ½ cup thick coconut milk (santan)
- 3 thin slices of root ginger- 2 inches in length
- ⅛ tsp fenugreek seeds
Sambal Ikan Bilis (dried anchovies gravy)
- 150 grams ikan bilis (dried anchovies)
- 1 big Bombay onion – sliced medium size
- Cut a few rings of Bombay onions (to add in the end)
- 10 – 20 dried chillies (soak in hot water, remove seeds, drain and make a thick chilli paste)
- Salt, as needed.
- Sugar, as needed (optional).
- ½ tbsp vinegar, ( Apple cider vinegar preferably).
- ½ cup of roasted or fried peanuts (with or without skins)
Blend and make a paste
- ½ pod of garlic
- 1 tsp of prawn paste (belacan)
- 3 galangal or candlenuts
- 2 stalks serai – lemon grass
Instructions
- Combine all ingredients for the coconut rice into a rice cooker or cooking pot and cook. When the liquid is simmering, taste for salt. It should be slightly salty.
- Fry the ikan bills (anchovies) crispy. Keep it aside.
- To make the sambal ikan bills, fry the onions in a deep pan with some oil until it is slightly golden in colour.
- Add the blended paste as well as the chilli paste and salt and sugar. Cook over medium heat until the oil splits at the side.
- Allow the gravy/sauce to be really dry, then add in the thick onion rings, a few drops of vinegar (as required) and a pinch of sugar.
- When the oil splits at the side of the pan, add in the fried ikan bilis and roasted peanuts.
- Switch off the flame immediately.