• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 50g dried anchovies, lightly rinsed and well drained
  • 2 tbsp tamarind pulp
  • 6 tbsp water
  • 4 tbsp castor sugar
  • 3/4 tsp salt or to taste
  • 2 onions, halved and sliced thinly
  • 5 tbsp oil
  • Sambal ingredients:
  • 50g dried chillies, soaked to soften
  • 7 cloves garlic
  • 7 shallots
  • 3 candlenuts
  • 1 stalk lemon grass
  • 1/2 tsp belacan stock granules


  1. Blend sambal ingredients and tamarind juice in a food processor. Remove and put aside.
  2. Heat oil in a wok and fry anchovies until crispy and golden. Dish out and drain.
  3. Heat oil in a saucepan and add in ground sambal ingredients. Fry over low heat until oil separates. Add in sugar and salt. Continue to sauté for about 10 minutes until fragrant.
  4. Add in prefried anchovies and onions, then toss and fry for a minute before dishing out.

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