See what Fiona cook today .. Guess guess Sambal ikan billis Ingredients; Into the blender; 150g dried chilies 300g shallots 20g ginger 15g galangal (blue ginger), 50g garlic 50g toasted belacan (shrimp paste) 1/2 cup water During cooking process; 1 cup cooking oil 80g tamarind pulp soaked in 1/2 cup water, break it up with your hands, strain the pulp and seeds 100g sugar or palm sugar (gula Melaka) 1 teaspoon salt 80g ikan billis (dried Anchovies) fried and slightly pound coarsely 150g big onion, chopped roughly Steps; 1. Use a scissor to discard the dried chilli’s stems and cut into 2-3 pieces and boil in hot water for 3 mins until they’re soft. Drain and discard the chilli seeds. if you want less spicy 2. Toast belacan in a dry frying pan, chopping and break it up till powdery and aromatic. 3. Blend dried chillies, fresh chillies, bird’s eye chillies, peeled shallots, garlic, ginger, galangal and toasted belacan with 1/2 cup of water to a smooth paste. Because it is packed full in the blender, you might have to press with it down with a chopstick and stir it around to get everything to blend together. Be careful you don’t blend the chopsticks in! 4. Pour chili paste into a big wok, stir fry for 30 mins over medium low heat until you achieve a slightly dried paste and can see oil appear out from the paste then add in the ikan billis and onion , and cook for another 15 min this is my yummy sambal chillies always the best...lol xoxo
Posted on: Fri, 04 Apr 2014 03:29:27 +0000
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