Friday, 11 November 2011

Sambal Ikan Bilis (Y3K Recipes issue no.63)

Ingredient A:
75g ikan bilis (clean off entrails, rinse, toast dry in an oiless wok)
2 small local limes (express out juice)

Ingredient B:(blended)
100g shallots, 30g garlic
2 fresh red chillies (cut into rings)
1 stalk lemongrass or serai (cut into rings)
12 dried chillies (soaked, drained)
10g yellow turmeric or kunyit basah (sliced)
Some water

2/3 tbsp white sugar
1/4 tsp salt

1. Heat wok with 100ml oil. Turn to medium heat, deep-fry ikan bilis till crispy, remove and drain well. Retain wok for use.
2. In the same wok, add in seasoning. Turn off heat, add in lime juice, mix well. Add in no. (1), toss well before dishing up.

Tips: You can clean ikan bilis in a large quantity, rinse, sun-dry. Cool and store in containers. This way you can deep-fry ikan bilis anytime when needed for topping on fried rice or as snack crunchies.


Anonymous said...

Do we need to blend the dried chili?


Y3K food & travel said...

Hi LH,

Ingredient B:(blended)

Blend all together.

Anonymous said...

The recipe is missing something. I think we got to fry the blended ingredients after frying the ikan bilis. is it this way

Y3K food & travel said...

Step no.2: In the same wok, fry ingredient (B) over low heat till oil seeps out, add in seasoning. Turn off heat, add in lime juice, mix well. Add in no.(1), toss well before dishing up.