Sambal Ikan Billis and Peanuts

Sambal Ikan Billis.jpg                                                               Sambal Ikan Billis
Sambal Ikan Billis 3                                       1. Stir fry the paste till oil separates
Sambal Ikan Billis 2                                       2. Add seasoning, tamarind water, water and onion.
saute till onions become limp.
Sambal Ikan Billis 1                                        3. Add crispy Ikan Billis and toss briefly to well
incorporated

Sambal Peanuts and Ikan Billis.jpg

Ingredients
1 big onion – sliced
80 g split ikan billis – washed and fried till crispy, drained and set aside
150 g peanuts – fry with a bit of oil till crispy and set aside
50 ml water
Oil (used the oil for frying the ikan billis)

Seasoning
Salt to taste (ikan billis is salty, be careful )
100 sugar
1 tbsp tamarind paste (add with 2 tbsp water)
1 stalk lemon grass – bruised

Sambal Paste ingredients (Blended together)
30 g dried chilli – soaked in hot water till soft, remove seed
50 g garlics
1 big onion
150 g shallots (red/purple)
15 g belacan ( about 1 inch – toasted)
1 tbsp oil
50 ml water

Method
1) Heat oil in a wok and saute the blended ingredients and bruised lemongrass till aromatic  and oil separates (the paste turns darker).
2) Season with salt, sugar, tamarind water. Stir fry over low heat for 3-4 minutes. The colour of the sambal should turn a shade darker when seasoning is well incorporated. Add 3 tbsp water tp the sambal to thin up the paste, if it is too thick add more water. Stir to mix evenly.
3) Add sliced onions and cook until the onion limps. Lastly add the crispy ikan billis (I like the ikan billis crunchy) and peanuts, toss briefly to well coated for 1 minute. Remove from heat and serve with nasi lemak, rice etc.

***Please note that the Sambal Paste can be used to cook other dishes ie. prawns, chicken, sotong and petai. When the paste has cool completely,store in an air-tight container and keep frozen until needed.

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