Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, nethili sambal (ikan billis / anchovies). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Nethili sambal is a Malaysian Dish. I tasted it in my office canteen and immediately fell in love with the hot and spicy dry fish curry. It is mostly similar to our, nethili thokku or nethili pirattal but it has its unique taste when we add the belecan paste (a paste made with shrimps - got it from shen siong.
Nethili sambal (ikan Billis / anchovies) is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Nethili sambal (ikan Billis / anchovies) is something that I’ve loved my whole life.
To begin with this recipe, we must prepare a few components. You can have nethili sambal (ikan billis / anchovies) using 17 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Nethili sambal (ikan Billis / anchovies):
- Make ready Blend the paste
- Take 3 normal size onions (I love onions by the way)
- Prepare 8 garlic
- Get 4 candle nuts
- Make ready Shrimp paste, 1/3 of ur pinkie
- Take 1 small piece ginger
- Get 20 pieces dried chilli soaked in hot water for 10 mins
- Make ready Making the sambal
- Get 1 packet anchovies (pre-soaked for 10 mins than fry)
- Prepare In the same oil, add :
- Take 1 onion - sliced
- Get 10 curry leaves
- Prepare 1/2 teaspoon mustard seed
- Prepare Add the blended sambal paste
- Get Sugar
- Take Salt
- Get For sugar and salt I do not have a measurement as I added little by little until I got the right taste
The good news is, anchovy stocks have doubled because their predators - the type without legs - have declined sharply in numbers. I don't need much persuasion to eat sambal ikan bilis. Salty little fishies and deep-fried peanuts make a perfect. Sambal Ikan Bilis is a fiery spicy sauce that is as a side dish for various Asian foods, popular in many countries including Indonesia, Malaysia and Sri Lanka.
Instructions to make Nethili sambal (ikan Billis / anchovies):
- Presoak chilli & anchovies 10 mins in advance.
- Fry the anchovies
- Blend the paste
- Use the same oil as the fried anchovies, add the mustard seeds, curry leaves and onion.
- Once the onion looks white/translucent, add the blended paste and fry the sambal paste.
- Add salt & sugar little by little as it takes awhile to fry.
- Once the sambal looks dry, add the fried anchovies.
- Let it cook until it dries up and it’s ready.
- Will add pictures on the next round :)
There a literally hundreds of different variations of this sauce, ranging from mild, to very hot. The chilli, Ikan Bilis (dried anchovies), belacan. Sambal ikan Bilis or ikan bilis sambal (dried anchovies cooked in spicy paste) is synonymous with nasi lemak in Malaysia. Ikan bilis (dried anchovies) come is many sizes and grades. Needless to say, the better quality will make much better sambal.
So that’s going to wrap it up for this special food nethili sambal (ikan billis / anchovies) recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
