Wednesday, August 17, 2011

Sambal Ikan Bilis

1/2 cup Ikan Bilis (Small dry fish)
1 Potato (cut into small bit size pieces)
2 onions (Finely Chopped)
3 inch long Lemongrass (Crushed)
2 strands of curry leaves
1/2 tsp Belachan stock
1/4 tsp Sugar
2 tbsp oil
Salt to taste

To grind:
10 Dry red chillies (Deseeded)
3 cloves of Garlic (peeled)
5 Shallots

  • Bring enough oil in wok to high heat and fry the potatoes till soft and golden brown. Drain and keep aside. Now to the same oil, add the ikan bilis and fry till it is golden brown and crispy. Drain and keep aside. Discard the used oil.
  • Soak the deseeded dry chillies in a cup of hot water for about 10-15 mins. Drain, cool it and grind it into a fine paste with few splashes of water, garlic and shallots. Keep aside.
  • Heat the 2 tbsp oil in a wok and add the grinded chilli paste and fry till the raw chilli smell leaves. Then add the onion, curry leaves and lemongrass. Stir fry for few mins.
  • Now add the belachan stock, fried ikan bilis, potatoes and sugar. Stir well to combine everything together.
  • Taste and season with more salt if needed. Make sure you add very little salt at the beginning because ikan bilis can be salty at times.
  • Serve it immediately with steaming hot rice.

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