Petitchef

Nasi lemak with dried anchovies sambal (sambal ikan bilis)

Main Dish
4 servings
25 min
20 min
Very Easy

Ingredients

Number of serving: 4
400 g Long Grain Rice

3 Pandan/Screwpine Leaves, washed and knotted

1 Shallots, peeled and thickly sliced

1 tsp Sea Salt

400 ml Coconut Milk

200 ml Water

50 g Deep Fried Anchovies

1 Large Red Onion

60 to 70 g Light Brown Sugar

15 g Tamarind Paste mixed with 1 Cup of Water

1 ½ tsp Sea Salt

½ Cup Cooking Oil

100 g Shallots, peeled and coarsely chopped

1 Big Yellow Onion, chopped

40 g Dried Red Chilies

1 tsp Roasted Shrimp Paste

Preparation

  • Place all the ingredients in a rice cooker and cook according to the manufacturer instructions.
  • When the rice is cook, fluff up the rice with a fork and keep the rice warm in the rice cooker.
  • Blend the spice paste and cook on a moderate heat with the oil. Stir frequently until fragrant and the oil has separated from the sambal.
  • Add the red onion and give a quick stir. Then mix in the tamarind juice, sugar and cook the sambal mixture for about 20 to 25 minutes.
  • Mix in the fried anchovies and cook for another 15 minutes. Season with additional sugar or salt if necessary.

Photos

Nasi Lemak With Dried Anchovies Sambal (Sambal Ikan Bilis), photo 1
Nasi Lemak With Dried Anchovies Sambal (Sambal Ikan Bilis), photo 2
Nasi Lemak With Dried Anchovies Sambal (Sambal Ikan Bilis), photo 3

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