We had a simple Malaysian cuisine for last Friday nite’s dinner. It was Nasi Lemak served with the simplest condiments of egg, cucumber, peanuts and sambal ikan bilis (anchovy). Nasi Lemak originates from Malaysian and can easily be found in many eateries. There are many different varities to this dish; some have more luxurious condiments, some are more basic (and original?). Never the less, this dish is loved by many.
I had planned to share the recipe to make the “Nasi” (Coconut Rice) which is rice cooked with coconut milk, lemongrass, ginger and some salt. I forgot to measure the amount of rice I used this time, so I guess I’ll share the next time then. However, I do like to share my Sambal Ikan Bilis (Anchovy) that I made to accompany the rice time and again. Hubby and I loved it to bit and it’s easy to make with the right ingredients on hand! I’ve always made it using a cheat method by using Sambal Oelek (that way, I do not have to cut up fresh chilies or reconstitute dried ones), onions, ikan bilis (dried anchovies..YUM!), sugar and seasoning. Here’s the recipe!
SAMBAL IKAN BILIS (ANCHOVY) RECIPE
- 4 Oz Asian Dried Anchovies (Ikan Bilis), Wash & Drain
- 2 Cups Thinly Sliced Onions
- 2 Tbsp Oil
- 1/4 Cup Sambal Oelek
- 5 Tbsp Brown Sugar
- 1 Tbsp Light Soy Sauce
- 1 Tbsp Dark Soy Sauce
- 1/4 Cup Water
Heat oil over medium heat and add anchovies. Fry anchovies until fragrant and slightly brown. Add onions and stir fry till onions are soft. Then add sambal, brown sugar, light & dark soy sauce and water. Let mixture simmer until sauce become slightly thick. Remove and serve with warm rice, fried or hard boiled eggs.