Dry ikan bilis sambal is best served with dhal, rasam or sothi. It is also served in nasi lemak (coconut rice) recipes with chicken rendang (Malaysian/Indonesian – spicy fragrant dish).

Serves 4 – 6

Ingredients:

Coconut Rice 

• 2 cups of rice ( Chinese fragrant Jasmine rice / Basmati rice)
• 3 pandan or screwpine leaves (tie them into a knots)
• Salt to taste
• 1/2 cup  thick coconut milk (santan milk) and water – enough to reach level 2 in the rice cooker
• 3 thin slices of root ginger
• A few fenugreek seeds (optional)

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, drain and make a thick chilli paste)
• 1/4 teaspoon of salt ( according to taste)
• Pinch of sugar
• Approx. 1/2 tablespoon vinegar( Apple cider vinegar preferably)
• 1/2 cup of roasted or fried peanuts (with or without skins)

Garlic and spice paste 

• ½ pod of garlic
• 1 teaspoon of  prawn paste (belacan)
• 3  galangal or candlenuts
• 2 stalks serai – lemon grass

Method:

1.  Combine all ingredients for the coconut rice into a rice cooker. Let it cook.
2.  Fry the ikan bills (anchovies) crispy. Keep it aside.
3.  To make the sambal ikan bills, fry the onions in  a deep pan with some oil until it is slightly golden in colour.
4.   Add the garlic and spice paste as well as the chilli paste over medium heat and cook until oil splits at the side.
5.  Sprinkle a pinch of salt.
6.  Allow the gravy to be really dry, then add in the thick onion rings, a few drops of vinegar r(as required) and a pinch of sugar.
7.  When the oil splits at the side of the pan, add in the fried ikan bilis and roasted peanuts.
8.  Switch off the flame immediately.