![]() |
||
Sambal Ikan BilisSambal ikan Bilis or ikan bilis sambal (dried anchovies cooked in spicy paste) is synonymous with nasi lemak in Malaysia. This is a must have side dish for nasi lemak (steamed rice with coconut milk). If, you are inclined, you may grind the ikan bilis finely before making the sambal and voila! You get anchovies pate.
There are several versions of the sambal: some omit the coconut milk, some do not use cashew nuts, instead, candle nuts are used. Also, a variation of this dish, sambal hei bee (with dried prawns) use lemongrass. The quality of the raw ingredients play a major part in this dish. Ikan bilis (dried anchovies) come is many sizes and grades. Needless to say, the better quality will make much better sambal. In order to choose ikan bilis, you need to know several things:
Sometimes, thinly sliced potatoes and petai are also added. However, the use of belacan is compulsory as well as the fiery dried chilli paste and tamarind. Either way, this spicy dish is very versatile, found as filling in pastries, sandwiches, buns and even on top of curry mee and also lontong. So, below is your sambal ikan bilis (spicy anchovies recipe), Malaysian style. Spice paste (pounded or blended):
Other ingredients:
Method:
Back to the top of Sambal Ikan Bilis Back to the page of Salted Fish Back to the homepage of Pickles and Spices
Custom Search
|
Custom Search
Nazlina's Cooking Class in Penang MalaysiaAttend my cooking class in Penang to learn making traditional food. |
|
|
||
|
|
||





