This is one of the many varieties of sambal tumis Malaysians make at home. In this recipe, some cili padi is added in for an extra kick! The ikan bilis is also deep fried separately to keep a relatively crunchy texture. This is so addictive we are still eating it at the office.
” Hot to the roots of your hair! ”
- 200g ikan bilis (split and cleaned), washed under running water for 2 mins
- 3 shallots
- 5 cloves garlic
- 6 – 8 bird’s eye chillies
- 400g chili paste (cili boh)
- 2 pieces asam keping
- 1 inch cube belachan
- Salt and sugar to taste
- 1 cup oil
1. Blend the shallots, garlic and bird’s eye chillies into a paste. Set aside.
2. Dry roast the belachan in a pan, and take out when it becomes fragrant.
3. Next, heat 1 cup oil in a pot/wok. Fry the ikan bilis until golden brown and crisp, take out and set aside.
4. Pour out half the hot oil and add in the blended shallots and garlic. Fry for 2 minutes on high heat, then add in the chili paste. Cook for 6 – 8 minutes, then add in the belachan and asam keping.
5. Cook for another 7-8 minutes, or until ‘pecah minyak’ (oil bubbles up through the sauce).
6. Season the sambal to taste with salt and sugar, and take it off the fire.
6. Lastly, stir in the fried ikan bilis until evenly coated.
This sambal goes great with a variety of dishes: nasi lemak, nasi putih, noodles and even coconut lempeng or pancakes. It even makes a good, spicy sandwich. You can serve this piping hot or at room temperature. For added variety, add in petai, terung pipit or even green peas.