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Sambal Tempoyak

Ingredients

100g ikan bilis
3 tbsp fermented durian (tempoyak)
2 tbsp oil

Ground ingredients:

10 cilipadi
2 tbsp chilli paste
2cm piece fresh turmeric root
2 stalks lemon grass, smashed
2 tbsp pati santan
10 pieces petai seeds, peel off hard skin

Seasoning:

half tsp salt or to taste

Method

Remove heads and entrails from ikan bilis. Wash and soak for 10 minutes. Deep-fry until crisp. Drain and set aside.

Blend 2 tbsp fermented durian and pati santan together with the ground ingredients in a liquidiser.

Heat oil in a wok and stir-fry ground ingredients and lemon grass until fragrant. Add the rest of the fermented durian and bring to a gentle boil over low heat until gravy is thick.

Add salt to taste. Dish out and serve with crisp ikan bilis, petai and rice.


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