malaysian anchovies sambal recipe (sambal ikan bilis)

ANCHOVIES SAMBAL 

INGREDIENTS 

6-8 shallots
15-20 dried chillies
2-3 tbsp oil
1 big onion, sliced thinly
200g peeled ikan bilis, soak in water and drain
1 tbsp tamarind, soaked in 1/2 cup water to extract the juice
salt and sugar, to taste 

METHOD

1. Blend the shallots and dried chillies finely.

2. Heat up the oil, and fry the blended ingredients over low heat, stirring from time to time until fragrant and the oil floats to the top.

3. Add the sliced onion, and fry for about three minutes.

4. Add the ikan bilis and increase the heat to medium.

5. Fry for another three minutes to mix the ikan bilis and sambal.

6. Add tamarind juice, and bring to a simmer. Then, lower the heat and cook till the oil floats to the top.

7. Cook it to the consistency you like – if you want a dry sambal, cook it longer.

8. Season. Add salt sparingly as the ikan bilis is salty. If you like your sambal sweet, use more sugar.