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Saturday, January 14, 2012

Sambal Ikan Bilis for Nasi Lemak

                  I love eating this sambal with Nasi Lemak on a cold, rainy day.  Made this for dinner last nite & specially kept some extra so that I dont have to worry about lunch the next day!!! 

                  For all the recipes in my blog use cake measuring spoons & cups unless otherwise specified.  Please note that I am not a Chef or Baker by profession; only a passionate home maker.

            Ingredients for Sambal Ikan Bilis

           200 gm                Shallots/small onions
                1                     whole, small, pod of Garlic
              25 gm                Belacan, untoasted
              50 gm                Dried Prawns
            500 gm                Chilli Boh

                80 gm              Assam Jawa, washed & mix with 1 cup water
                   2 Tabsp        Brown Sugar

                 4 big                Onions, wedged
             250 gm                 Ikan Bilis


         Seasoning -  1 teasp Salt; 2 Tabsp Castor Sugar

           *Sufficient oil for frying



  1. Fry the Ikan Bilis till golden brown & crispy & dish out & divide into 2 portions; one to add in the sambal & the other to serve with the Nasi Lemak. 
  2. Blend the Shallots, Garlic, Belacan & Dried Prawns ["blended ingredients"].
  3. Heat sufficient oil & fry the blended ingredients till aromatic.
  4. Add in the Chilli Boh & continue to fry till aromatic.  Add more oil if needed.
  5. Add in the big onion wedges & fry for a short while in order to sweat the big onion. 
  6. Add in the Assam Jawa mixture, the 2 Tablesp Brown sugar, the seasoning & the pre fried Ikan Bilis.  Check for taste & adjust accordingly.


                        a)  To fry Ikan Bilis - sorry at the risk of not sounding condescending; we were informed by the Chef at our cooking class that when we want to deep fry anything; we should heat the oil hot; add in whatever it is we want to fry, immediately turn down the heat to medium low & fry till almost done then before we dish out, we should turn up the heat again & dish out otherwise a lot more oil would be retained in the dish;

                        b)  To a nyonya like my esteemed Mother-in-law, when you want to fry/tumis rempah/blended ingredients, you need to have a lot of oil for the rempah to be properly fried & after making the sambal; if there is a lot of oil; just scoop it out otherwise your sambal dont have the ooph factor; my esteem husband also endorse this fact as he is a good cook too :)

                        Till my next post, xoxo, Ophelia


ilene ong said...

Nita, thank so very much for this lovely recipe. Tried it and attest that this IS THE BEST sambal ikan bilis I've ever had! muuuuacks .....

But instead of blending, I pounded the onion, garlic and dried prawns. Anything pounded DEFINITELY taste so much better! ;)

Once again, thank you dear!

Ophelia said...

It is my pleasure to share with anyone out in blogsphere & IT gives me greater pleasure when those, like you, my good friend, who have tried, come back to my blog & post. God bless.