Anchovis Sambal with Cabbage

lactose free fish

4 spring onions
1 cup anchovis
2 tbs oyster sauce
250 ml veggie stock
4 tbs shredded cabbage
2 tbs garlic chips
2 tbs sambal paste
4 kaffir lime leaves
1 cup tomato sauce
2 tbs red curry paste
2 star anis
1 cinnamon stick
2 cm ginger (minced)
1 tbs peanut oil
1 tbs soy sauce
1 lime
neutral oil
fresh coriander

Anchovis Sambal with Cabbage

If you like a strong fish taste this is the perfect meal for you. We had this kind of sambal in Malaysia on Langkawi in a tiny street food place and now we Show you how to make your own Malayan Sambal.

Crush garlic chips and mix with shredded cabbage, ginger, lime juice, oyster sauce, soy sauce and peanut oil.
Leave in the fridge for 1 hour.
Heat neutral oil in a bowl and fry red curry paste, spring onions and palm sugar for 2 minutes.
Add anchovies mixture and fry for 2 more minutes.
Add tomato paste, sambal paste, cinnamon, star anis and kaffir lime leaves.
Simmer for 10 minutes.
Fry eggs and serve with sambal and fresh coriander leaves.

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