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  • Sambal Tempeh Ikan Bilis Masin (Fermented Soybean And Salted Anchovies In Chili Gravy)

    1 vote
    Sambal Tempeh Ikan Bilis Masin (Fermented Soybean And Salted Anchovies In Chili Gravy)
    Prep: 30 min Cook: 30 min Servings: 4
    by Navaneetham Krishnan
    370 recipes
    >
    This spicy, salty and tangy dish is a true essence of a typical Malaysian dish.

    Ingredients

    • 1 packet tempeh - cut into long pieces
    • 1/2 cup ikan bilis masin/salted anchovies - soaked and drain out excess water
    • 1 large onion - sliced
    • 1/2 tbsp lime juice
    • 3 sprigs basil leaves (can replace with coriander leaves or leave it out)
    • Oil as needed
    • Salt for taste (only if needed)
    • For the sambal/chili gravy
    • 7 dried red chilies
    • 4 garlic
    • 1/2 inch belacan/shrimp paste (optional)
    • 1 tomato
    • blend/ground

    Directions

    1. Fry tempeh till crispy and brown in color.
    2. Remove and keep aside.
    3. Do the same to bilis/anchovies.
    4. Remove excess oil and leave about 3 tbsp.
    5. Sauté onion and add chili paste.
    6. Fry till aromatic and oil splits.
    7. Add all the rest of the ingredients.
    8. Stir into the chili gravy and remove.

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