This Nyonya style anchovy sambal is quite similar to the one serve with Nasi Lemak [Coconut Mlik Rice]. The anchovies are fried until crispy, then mix with the fragrant, cooled sambal paste which has been fried until oil separates.
Here, I oven baked the anchovies until crispy instead of deep frying. I believe this is a healthy way of preparing crispy anchovies and with this method, no oil is needed to make them crispy. Click here on Oven Baked Crispy Anchovies
The sambal is quite spicy cos’ I had used the spicy type of dried chillies for the paste. Overall, it is a good recipe if you love this kind of dish.
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
- 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.
I'm submitting this post to Cookbook Countdown 2 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray