Sambal Tumis Ikan Bilis with Petai
80% asli · Malaysian
A flavorful variation of Sambal Tumis Ikan Bilis that incorporates petai (stink beans), adding a unique, slightly bitter, and pungent flavor profile that complements the spicy anchovy sambal.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- dried anchovies (ikan bilis)80g
- dried chilies40g
- shallots120g
- garlic3 cloves
- belacan (shrimp paste)1 tsp
- tamarind paste1.5 tbsp
- sugar1.5 tbsp
- salt0.75 tsp
- petai (stink beans), shelled100g
- cooking oil90ml
Langkah
- 1
Soak dried chilies in hot water for 15 minutes, then drain and blend into a paste with shallots, garlic, and belacan.
- 2
Heat cooking oil in a wok or pan over medium heat. Add the chili paste and cook, stirring frequently, until the oil separates and the paste darkens, about 15-20 minutes.
- 3
Add the dried anchovies (ikan bilis) and cook for another 5 minutes, stirring to coat.
- 4
Add the shelled petai and cook for 3-5 minutes until slightly tender but still crisp.
- 5
Stir in tamarind paste, sugar, and salt. Cook for another 5 minutes until the sambal thickens and becomes glossy.
- 6
Serve hot.
