Sambal Tumis Ikan Bilis Petai/Stinkbeans Anchovy Sambal

Sambal Tumis Ikan Bilis Petai.png

Sambal Tumis Ikan Bilis Petai/Stinkbeans Anchovy Sambal is an appetizing dish to eat with rice or nasi lemak. Here is how we cook it.

Recipe by Mama Ding

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Total Time | 45 mins

Prep Time | 20 mins

Cook Time | 25 mins

Servings : 4 - 6

Ingredients

  • 400 g petai/stinkbeans, peeled

  • 150 g ikan bilis/anchovies; washed, drained and fried till crispy

  • 2 big red onions; peeled, halved then sliced thinly

  • 2 stalks lemongrass, smashed ~ for saute

  • 1 cup tamarind juice [2 tbsp tamarind paste in 1 cup water]

  • 1 tsp salt or to taste

  • 1 tbsp sugar or to taste

    Blended/pounded ingredients~

  • 20 dried chillies; boiled in hot water, drained and cut into pieces

  • 8 fresh red chillies, chopped

  • 8 nos shallots, peeled

  • 2 cloves garlic, peeled

  • 2 buah keras/candlenuts

  • 2 cm piece of toasted belacan/prawn paste (optional)

  • 1 stalk lemongrass, sliced (white part only)


Method

01 Heat 3 tbsps cooking oil in a wok/pan. Saute the blended/pounded ingredients with the smashed lemongrass until fragrant and the oil separates, about 15 mins.

02 Add in the sliced big onions and cook until onions soften. Keep stirring to prevent burning. Add petai/stinkbeans and stir well.

Fry for about 2 mins then add tamarind juice. Bring to the boil and simmer for 5 mins.

03 Add the fried ikan bilis/anchovies. Season with salt and sugar. Stir well then taste. Adjust seasoning to personal preference.

04 Cook for 2 mins then dish up to serve. If you prefer a thicker sambal, simmer until preferred consistency.

Notes

You can substitute the anchovies with prawns/squids/clams(kerang). Add more dried chillies if you prefer a more spicy dish.

Main Dish, SambalMama DingComment