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Sambal Ikan Bilis (Courtesy of Mary Moh)

Ingredients A
200g ikan bilis (soaked 15 minutes, washed and drained)

2 red onions (peeled and diced)

Ingredients B
1 whole garlic (peeled and finely chopped)
1 red onion (finely chopped)
1T belacan (shrimp paste)
3/4C oil

Ingredients C
60g Korean chilli powder
3T hot chilli sauce
1T salt
5T sugar
1C tamarind juice (50g tamarind paste +1C water, mix well and sieve)

  1. Do not cut the red onions too thin or too small. You want the bite when cooked. You can use the yellow big onions too if you prefer.
  2. These dried ikan bilis are already cleaned up and split into halves. It makes cooking much easier.
  3. Fry until fragrant. Keep stirring to make sure it doesn’t get burnt. You can use a processor to mice it. The best is actually to grind it which will give it a better flavor. But I was lazy and want it quick. Still good though
  4. Add the chopped onions and ikan bilis of Ingredients A. Keep stirring for sometime, maybe at least 5 minutes.
  5. Add Ingredients C to the ikan bilis mixture above. Keep stirring to mix well and heat through. Add more water if it’s too dry.

Recipe Coutesy of Mary Moh & Keep Learning Keep Smiling


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