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)