September 14, 2007

Sambal Ikan Bilis

I've been receiving numerous requests from friends, readers and fellow Malaysian students for the sambal recipe I use on my 'nasi-lemak's.I've made this sambal at least a hundred times; never stopping to grab my camera to take shots of the process. I finally did this morning. Yay! recipe for everyone~ :P
The girls really like this recipe I use...I do however change it around sometimes to make things interesting. The tomatoes can be fresh or canned; I prefer canned...the chillies can be ground into a paste or sliced into thin strips, the palm sugar can be omitted...*shrug* I'd suggest to let the chef within decide *wink*This particular recipe I've typed up today is one my fail-proof versions. It is fairly hot and spicy. So if you like your sambal mild; tone it down by reducing/omitting the ground chili powder.

Serves 5-6 as an accompaniment to steamy hot jasmine/coconut rice.

4 large red chillies
1 inch cube fresh ginger
250 gms dried anchovies (I like using the headless medium sized variety) - wash and soak for 30 minutes in warm water
2 tbsp palm sugar - gula melaka (use brown sugar as a substitute)
3 large onios sliced into thin rings
3 cloves
1 cinnamon stick
2 tsp tumeric powder
2 tbsp's chili powder
1 can crushed tomatoes
1/2 cup peanut oil

Blend chillies and ginger with 2 tbsps of water till it forms a thick paste. Heat oil in a deep wok. Add in ground paste, cinnamon, cloves, tumeric and onions. Stir fry on meidum heat till onions are wilted and spices are fragrant. Drain anchovies and add to the wok. Increase stove heat and cook for 1-2 minutes. Pour in tomatoes and add palm sugar. Add chilli powder to taste. Cook on low heat till mixture thickens (10-15 minutes), keep tasting it as you go along....increase the amount of chili powder if you like it fiery hot! The chili powder gives the sambal a seductive tinge of redness too~

My recipe may not sound like how our grandma's used to make...but its simplicity of steps and ingredients definitely gets it to the table quicker with less hassle.

Sambal "Ikan Bilis"(anchovies) go well with these ingredients and condiments;
  • cold sliced cucumbers
  • hard boiled eggs
  • jasmine rice
  • coconut rice
  • lettuce leaves
  • crunchy peanuts
  • white bread (a personal habit ;) hehe)


Anonymous said...

hi, where do I get the fried "cup" thingys that you put your nasi lemak in? It's very creative!!

Anonymous said...

hello!!!i´m from Spain, i can´t believe the kind of things that you do, it´s amazing. You´re an incredible cooker. CONGRTULATIONS!!!i´m going to take some recipes although i don´t think i´m able to make some. THANKS!!!

Anonymous said...

nasi lemak sambal makes me churn... still looks amazing though ;)

Anonymous said...

try replace the gula melaka with some honey. trust me, it works ;-)

Anonymous said...

hi.. the mini nasi lemak of yours are very cute.. you are an 'awesome chef'. Keep up the good work!

SIG said...

Wow, thanks for posting the sambal recipe. I never knew how to make it. Hope to try it soon.

Ti said...

Do you have recipe for Assam Fish?

Su-Yin -Décorateur said...

anonymous: they are wonton wrappers! baked :)

lourdes: I hope you do try them :) most of them are very simple.

kian: well some of us cant stnad the smell of anchovies..i love it!

yatt: thats a great idea! i'll difinitely give it a try soon!

anonymous: thank you :)

singairishgirl: I hope it works for you! :)

ti: Hmm...never tried making it on my eating assam fish though :P

Ady said...

Su, you're an inspiration! I stumbled upon your blog and have gotten great pleasure in reading about the food you cook. Can I ask about the wonton wrapper cups? Do you have to grease the muffin trays before you put the wrappers in? Do you have to brush the first layer with egg before putting in the second layer? And how long do you have to bake them for in what temperature oven?? Thanks so much! I'm itching to try this sambal recipe!!

Su-Yin -Décorateur said...

ady: hi there. thanks. I sprayed it with some canola oil; ;laid in the wrapper; baked at 170degree ":) that was it. Just till it browns; should take less than 15 minutes

Ady said...

Just tried this recipe - didn't have the ikan bilis (apparently they're tough to import into the UK at the moment) so I made it with small peeled prawns and for a touch of ikan bilis flavour, crumbled a quarter of an ikan bilis stock cube into the tomatoes when they were simmering. It's super yummy!! I can't wait for my mum to send me some ikan bilis from KL now! Thanks Su! You're a star!!

Anonymous said...

Hello Su,

May I link your blog? To a blog that I am currently writing in?

I really like some of your recipes and would be in London sometime in Feb for business.

Perhaps we can meet up?



Anonymous said...

Is that The Darkness of the Brotherhood! OMG. Yes you are most welcome to come over to London and look me up...Yes pleeeeeeeze

Glenda (Surrey)

Su-Yin -Décorateur said...

HI darkness; of course; it'll be an honour to be part of your blog roll. I didn't think I would be in London anytime soon though :P

Glenda: hi there; you can take care of Darkness instead :D:P

Anonymous said...

I cannot believe it, its true. Darkness luvs to cook. I cannot believe it!