Hey there, my dear friends! Aisyah here, your wellness enthusiast and friendly guide on all things health and happiness. Today, I’ve got something extra special to share with you – a recipe that’s not just a dish, but a cherished legacy passed down through generations.
Picture this…
The tantalizing aroma of spicy sambal, the irresistible crunch of ikan bilis, and the warm memories that fill the kitchen as my mom worked her culinary magic. This isn’t just any recipe; it’s a piece of my heart, a connection to my roots, and a flavor-packed journey back in time.
Embracing Tradition: A Family Culinary Treasure
You know, some recipes aren’t just about the ingredients; they’re about the stories they hold. Growing up in the vibrant tapestry of Malaysian culture, I was lucky enough to witness the art of cooking unfold before my eyes. And at the heart of it all was my mom – a culinary maestro who could whip up a symphony of flavors with a flick of her wrist. One recipe that truly stands out is her legendary Sambal Ikan Bilis.
Resipi yang mudah dan lazat! (Delicious and easy recipe!) That’s how my mom described it every time she would generously share her kitchen secrets with me. Oh, the moments of watching her deftly sauté those tiny anchovies in a sizzling dance with aromatic spices – it was like witnessing a masterpiece in the making. The spicy kick of the sambal, perfectly balanced with the salty crunch of ikan bilis – it was sheer bliss with every mouthful.
The Journey of Flavors: From Terlajak Kering to Perfectly Sambal-ed
Now, let’s dive into the heart of this culinary adventure – the Sambal Ikan Bilis itself. Imagine a vibrant medley of flavors, each ingredient playing its part to create a symphony of taste that’s nothing short of extraordinary. The sambal, a quintessential element of Malaysian cuisine, adds a fiery touch that ignites your taste buds in the most delightful way.
Nasi Lemak, the beloved national dish, serves as the perfect canvas for this flavor-packed creation. Fragrant coconut rice, a staple in our households, pairs harmoniously with the sambal ikan bilis. It’s a match made in culinary heaven, a duo that showcases the essence of Malaysian gastronomy.
Crafting Your Culinary Legacy: Step-by-Step Magic
Are you ready to embark on a culinary journey that’s both nostalgic and utterly delicious? Here’s how you can recreate this treasured Sambal Ikan Bilis recipe that’s been a part of my family for generations. Get ready to infuse your kitchen with the aroma of tradition and the taste of love.
Now…let’s get on to the recipe shall we? 😃
Sambal Ikan Bilis Emak
Ingredients
Main Ingredients
- 2 handfuls ikan bilis (anchovies)
- 1 bulb large white onion sliced (bawang Holland)
- 15 stalks dried large pepper (cili kering)
- 1½ tbsp sugar
- salt to taste
- 1 tbsp Adabi Asam Jawa Xtra
- 2 cups water
Flavouring Secrets
- 3 bulbs small red onion (bawang merah)
- 3 cloves garlic (bawang putih)
- 2 inches ginger (halia)
- 1 palm ikan bilis (anchovies)
- 1 cup vegetable oil
Instructions
Chilli Preparations
- With scissors, cut the chilies diagonally to get the hard seeds out15 stalks dried large pepper (cili kering)
- With your hands, lift out the cut chilies into another bowl and watch the seeds magically separate out from the chilies. Throw out the seeds.
- Fill the bowl with cut chilies with tap water and swish around for a good wash,
- With your hands, lift out the washed chilies to another bowl. The remainder of the chili seeds will separate.
- Fill a pan with water and the washed chilies in, bring to boil. Let boil for 3 minutes.
- Blend the chilies with enough water to just cover the chilis in the blender jug. Blend until smooth.
Flavouring Secrets Preparations
- Wash the small red onions, garlic, ginger and the 1 palm of anchovies.3 bulbs small red onion (bawang merah), 3 cloves garlic (bawang putih), 2 inches ginger (halia), 1 palm ikan bilis (anchovies)
- Cut the small red onions, garlic and ginger into smaller chunks for an easier time with the food blender later.
- Put the red onions, garlic, ginger and 1 palm of anchovies in a food blender and pour water in until just the ingredients are just covered. Blend until smooth.
Cooking Instructions
- In a large wok, cook the blended ingredients to reduce the water. This takes 4-5 minutes. Then scoop out onto a glass bowl (or plate in my mum's case, was so conveniently near her lol!)
- Wash out the 2 handfuls of anchovies and drain.2 handfuls ikan bilis (anchovies)
- Using the same wok (no need to wash), heat up the vegetable oil and fry the washed anchovies until half cooked. Keep the heat going.1 cup vegetable oil
- Using the same oil to fry the anchovies, pour in the blended chilies and add sugar to reduce the heat of the chilies. Cook until "pecah minyak" (pecah minyak literally means "breaking oil apart". You'll see that the oil will separate from the chilies).1½ tbsp sugar
- Add in the blended "Flavouring Secrets" ingredients and cook for 2-3 minutes.
- Add in the half cooked anchovies to complete the cooking process of these small fishes.
- Add in the Adabi Asam Jawa Xtra, water and continue cooking for 1-2 minutes.1 tbsp Adabi Asam Jawa Xtra, 2 cups water
- Add in the sliced white onion. Cook until the onion is soft but still have a slight crunch. Add salt to taste.salt to taste, 1 bulb large white onion sliced (bawang Holland)
This Sambal Ikan Bilis is a perfect companion to go with your Nasi Lemak (Fatty Rice) or Pulut (Glutenous Rice). And for sure, it goes really well with bread too!
If you’re feeling adventurous and want to watch more of our culinary magic unfold, you can also check out more of our video tutorials here!
So there you have it, pals – the beginning of our flavorful journey into the world of Sambal Ikan Bilis, a recipe that’s been lovingly handed down by my mom. Stay tuned for more tales from the kitchen and the heart, as we continue to explore the wonders of wellness and the joy of cooking together.
With love and a sprinkling of nostalgia,
Aisyah
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