• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Description

Recipe Ingredient

  • 200 g anchovies (ikan bilis) cleaned, washed and drained
  • 1 tomato cut into wedges
  • 1 red chilli seeded and cut into wedges
  • 3 tbsp oil
  • Ground (combined):
  • 2-2½tbsp ground chilli paste (chilli boh)
  • 2 shallots
  • 2 cloves garlic
  • 1 stalk lemon grass
  • 1 ginger flower (bunga kantan)
  • 3 stalks polygonum leaves (daun kesom) use the leaves only
  • 1 cm piece galangal chopped coarsely
  • Seasoning:
  • 1½tbsp tamarind paste or asam jawa mixed with 4 tbsp water
  • 1 tbsp sugar or to taste
  • 1 tbsp ikan bilis stock granules
  • 1/2 tbsp fish sauce

Instructions

  1. Deep-fry anchovies until crispy. Drain and set aside in a serving plate.
  2. Heat oil in a wok and sauté ground ingredients until fragrant, then simmer for three to four minutes.
  3. Add seasoning, tomato and red chilli to mix. Pour sauce over fried anchovies and serve this tasty dish with plain white rice or nasi lemak.

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