Sambal Ikan Billis
1. Stir fry the paste till oil separates
2. Add seasoning, tamarind water, water and onion.
saute till onions become limp.
3. Add crispy Ikan Billis and toss briefly to well
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)
Salt to taste (ikan billis is salty, be careful )
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
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.