An old stalwart of many Malay kitchens, sambal ikan bilis with potatoes is understandably popular: easy to make with relatively cheap ingredients, and it hits the all important hot-sweet-tart flavour combination loved by so many Malaysians. Here’s how to make it.
” A simple and easy sahur dish! ”
- 1 Cup Ikan Bilis
- 1 Potato, cut into small but thick slices
- 3 Red Chillies
- 6 Cili Padi
- 1 Large Shallot, chopped
- 2 Cloves Garlic
- 1/2 Cup Water
- Lime Juice to taste
- Sugar to taste
1. Heat about 1/2 cup of oil.
2. Fry the potatoes on medium heat until browned and fully cooked. Set aside.
3. Fry the ikan bilis until crispy on low heat. Set aside.
4. Blitz the red chillies, cili padi, shallot and garlic to a rough paste.
5. In a wok, cook the paste with water for about 15 minutes.
6. Season to taste with sugar and lime juice and cook another 5 minutes.
7. Add the potatoes and ikan bilis back to the sambal. Mix well.
A simple side dish that pairs well with plain rice. Add in the ikan bilis when the sambal mixture is slightly cool. This will help to keep the ikan bilis crispy.