Recipe of Award-winning Nethili sambal (ikan Billis / anchovies) - Free Download

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We hope you got benefit from reading it, now let's go back to nethili sambal (ikan billis / anchovies) recipe. You can have nethili sambal (ikan billis / anchovies) using 17 ingredients and 9 steps. Here is how you do that.

The ingredients needed to cook Nethili sambal (ikan Billis / anchovies):

1. Provide of Blend the paste.
2. You need 3 of normal size onions (I love onions by the way).
3. You need 8 of garlic.
4. Provide 4 of candle nuts.
5. Take of Shrimp paste, 1/3 of ur pinkie.
6. Use 1 of small piece ginger.
7. Use 20 pieces of dried chilli soaked in hot water for 10 mins.
8. Use of Making the sambal.
9. Provide 1 packet of anchovies (pre-soaked for 10 mins than fry).
10. Prepare of In the same oil, add :.
11. Take 1 of onion - sliced.
12. Use 10 of curry leaves.
13. Prepare 1/2 teaspoon of mustard seed.
14. Take of Add the blended sambal paste.
15. Take of Sugar.
16. You need of Salt.
17. Prepare of For sugar and salt I do not have a measurement as I added little by little until I got the right taste.

Steps to make Nethili sambal (ikan Billis / anchovies):

1. Presoak chilli & anchovies 10 mins in advance..
2. Fry the anchovies.
3. Blend the paste.
4. Use the same oil as the fried anchovies, add the mustard seeds, curry leaves and onion..
5. Once the onion looks white/translucent, add the blended paste and fry the sambal paste..
6. Add salt & sugar little by little as it takes awhile to fry..
7. Once the sambal looks dry, add the fried anchovies..
8. Let it cook until it dries up and it’s ready..
9. Will add pictures on the next round :).

Salty little fishies and deep-fried peanuts make a perfect. Adding sugar together with the chilli paste allows the chilli to mellow down and caramelize with the onions. You can deep fry the anchovies before adding to the sambal for an extra crunch. 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. There a literally hundreds of different variations of this sauce, ranging from mild, to very hot.

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