Malayan Anchovy Sambal (Ikan Bilis Sambal)
15-20 dried chilis
2-3 tbs neutral oil
1 big onion, sliced thinly
200 g peeled ikan bilis, soak in water and drained
2 tbs tamarind paste mixed with 50 ml water
Salt and sugar, to taste
Ikan Bilis Sambal is a spicy Sambal cooked with anchovy. In Malaysia and Singapore this is a must-have side dish for Nasi Lemak. But it is also very tasty in a sandwich or as a side dish to other traditional recipes from Malaysia and Singapore. The anchovy give this sambal a very strong and spicy fish taste. This is our simple recipe for Ikan Bilis Sambal.
In a food processor blend shallots and dried chilies.
Heat oil and fry blended ingredients over low heat, stirring from time to time until fragrant and the oil floats to the top.
Add sliced onion and stir fry for 3 minutes.
Add ikan bilis and stir fry on medium heat for 3 minutes.
Add tamarind paste and water, and bring to a simmer.
Lower heat and cook until oil floats on top.
Simmer mixture until sambal starts to get thick.
Serve as side dish to Nasi Lemak.