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Spicy Anchovies - Sambal Goreng Ikan Bilis (Malaysia)

Spicy Anchovies - Sambal Goreng Ikan Bilis (Malaysia) comes together with Dried Anchovies, Unsalted Peanuts, Basic Chili Paste, Lemon Grass Crushed, and Salt. Serves 2. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 1 cup
• 3 tbsp
• 1
• 1/8 tsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Briefly rinse anchovies to remove excess salt; drain.

2. 2

   Heat 2 cups oil.

3. 3

   Separately, deep-fry anchovies and then peanuts for about 4 minutes each, until golden brown.

4. 4

   Remove and drain; place on a plate and let cool.

5. 5

   Heat 3 Tbsp oil; stir fry the basic chili paste and lemon grass over low heat until fragrant; add the salt, sugar, and tamarind juice and briefly stir.

6. 6

   Turn off heat, add anchovies and peanuts.

7. 7

   Mix well, serve when cool.

8. 8

   If the texture of the fish (which are tiny, but whole fish with bones, etc.) bothers you, place entire mixture in the food processor or a mortar and pestle, and barely process.