SAMBAL IKAN BILIS

 

If one scoop is not enough,then 2 scoop or more.You gonna love it.

I cooked a mild ikan bilis sambal today as a side dish.This sambal is not too hot and spicy as I've taken out the chilly seeds.If you like hot spicy sambal,don't deseed.Sambal is a spicy chilly
sauce that can be found in Malaysia,Singapore and Indonesia.Other than that,I'm not sure where
else can be found.
When I think of sambal,my mind flash back to the school when my teacher ask us students to
cook sambal to make sambal sandwiches for a sport event..At that time,we didn't even get to eat
the sambal sandwiches.Lucky for me as I was not into spicy food that I didn't even drool about
it.The first time I cooked sambal was when I made Nasi lemak a few years back.

This time is Sambal Ikan Bilis or Sambal Anchovies.


My recipe is just roughly an estimation.I made according to my taste,but my hubby said it is nice.


INGREDIENTS;


1 Small bowl(3/4 cup) Ikan Bilis/Anchovies,Wash and Pat Dry

INGREDIENTS TO BE BLENDED;

5 Red Onions

4 Pips Garlics

12 Red Dry Chillies,deseed some seeds out if don't like spicy

1 Small Pc Belacan/Shrimp paste

About 8-10 Tbsps Of Water

FOR COOKING;

1 Tbp White Sugar

1 Tbsp Brown Sugar(Gula Melaka Replacement)

150 ML Water

About 40-50 G Assam Jawa/Tamarind

1 Big Onion,Slice Thinly

Cooking Oil

1.  Pour enough cooking oil into a saucepan or wok.When the oil is hot,deep-fry the anchovies until
     brown and crisp.Dish it up onto a plate and put aside for later use.Leave the oil for cooking the
     paste.

2.  In a blender,blend all the ingredients that need to be blended.

3.  In any bowl,add the water to the tamarind and squeeze the tamarind with your hands until you get
     tamarind or assam jawa juice.Strain through a sieve to get rid of the seed.

4.  Prepare a saucepan for cooking.

5.  Using the same anchovies oil,take some of the oil out to cook the spicy paste.When smoke comes
     out, put in the big onions and fry till fragrant.

6.  Add in the spicy paste.Add in the white and brown sugar or gula melaka if you using that.Stir and
     keep on stirring all the time.

7.  Lastly,add in the tamarind water,follow by the anchovies.Continue cooking until the sauce start to       thicken and oil has comes out.Off the fire and dish it out.

After kept in the fridge,the oil harden.All I have to do is before eat,leave it on the table and the oil will come back.