- Sambal Paste [Ground Ingredients]
- 20 gm [about 15] dried chillies – soaked
- 50 gm [about 10] shallots – peeled
- 10 gm [about 2] garlic – peeled
- 30 gm [1 stalk] lemongrass – thinly sliced
- 1 cm piece fresh turmeric [I used ½ tsp turmeric powder]
- 10 gm belacan [I used 1 tsp]
- 2 tbsp lime juice
- 2 tsp sugar to taste
- some salt if anchovies are not salty
- 1 kaffir lime leave [I omit]
- 100 gm dried anchovies [ikan bilis] – washed several times under running water and drained
- 3-4 tbsp cooking oil
- 1 onion – peeled and sliced [optional]
- How To Oven Baked Anchovies – spread anchovies on a baking tray. Baked in preheated oven [middle rack] at 180 degrees C for 10-15 minutes.
- Increase temperature to 200 degrees C and continue to bake for 5-10 minutes or until crispy and slightly browned [toss and turn the anchovies several times for even roasting]. Remove and set aside to cool.
- Heat oil in a non-stick pan, sauté ground ingredients until aromatic and oil separates.
- Add in sliced onions [if using] and sugar to taste. Continue to cook until onions are cooked. Off heat and stir in lime juice. Taste to adjust seasoning.
- Leave to cool before stirring in the crispy anchovies.
- Serve with plain rice or Nasi Lemak.
Source: Cooking Pleasure
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