This is a print preview of "Sambal Tempeh Ikan Bilis Masin (Fermented Soybean And Salted Anchovies In Chili Gravy)" recipe.

Sambal Tempeh Ikan Bilis Masin (Fermented Soybean And Salted Anchovies In Chili Gravy) Recipe
by Navaneetham Krishnan

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

This spicy, salty and tangy dish is a true essence of a typical Malaysian dish.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Malaysia Malaysian
Cook time: Servings: 4 person

Goes Well With: its a side 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.