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Grandpa and Grandma's Nasi Lemak Recipe Part 3 - Sambal Ikan Bilis

This spicy, flavourful and savoury sambal goes perfectly with the rich coconut rice.
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Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Course Side Dish
Cuisine Malaysian

Ingredients
  

  • 1 cup appx. 300gm dried anchovies, soaked, washed and drained
  • 1 medium size red onion diced
  • 1 tbsp tamarind pulp mix tamarind pulp with 1/2 cup of water, squeeze out the juice from the pulp and discard the seeds. Strain and set aside the liquid.
  • 1 cup chili paste*
  • 1 tsp belacan fermented shrimp paste
  • 1 tbsp brown sugar
  • 1/2 tsp salt or to taste

*If you can't find chili paste at the grocery store or market, try making your own by grinding the following ingredients into a fine paste using a mortar and pestle or a food processor:

    For the chili spice paste:

    • 5 fresh red chilies deseeded
    • 2 bird's eye chili deseeded (optional)
    • 3 cloves garlic
    • 3 shallots
    • 1 stalk of lemongrass white part only
    • 2 candlenuts

    Instructions
     

    • Heat 3 tbsp of cooking oil in a wok. Fry the anchovies until crisp and golden brown. Scoop out the anchovies and drain on paper towel, then set aside.
    • Heat wok with the remaining oil, and add chili paste and belacan. Fry the mixture on low-medium fire until fragrant, about half a minute.
    • Mix in tamarind juice, onions, salt, and sugar. Fry on medium heat for an additional 3-5 minutes until well mixed.
    • Finally, add back the fried anchovies and give it a good stir. Dish out and serve.

    Notes

    You can serve the ikan bilis (fried anchovies) and the sambal gravy together or separately. I like serving them in both styles, especially for Nasi Lemak
    Keyword anchovies, chili
    Tried this recipe?Let us know how it was!