Maya Sari
Fried Peanut with Spices
On Sundays, you’ll definitely see me in my kitchen, and when the very first rays of morning sunlight start filtering through my window, then I know I am ready to whip something special.
Ah, the smell of garlic, shallots, and chilies right there bringing me back to that very first visit ever I made to Malaysia.
I had really great Sambal Ikan Bilis during a culinary tour in Kuala Lumpur.
It was spicy, salty, and sweet—just right. Since then, to acquire this perfectly has been on my appetizer list.
Now, it forms part of the staple at home and something to reminisce travel experiences whenever friends or family get together.
Sambal Ikan Bilis: A Symphony of Flavors
This Sambal Ikan Bilis puts together the ingredients almost to let the flavors mix like a symphony.
Dried and fresh red chilies will bring on the heat while the depth is provided by garlic and shallot.
The umami is uniquely by shrimp paste while one gets the balance of crunch from Ikan Bilis (dried anchovies’ fish) and peanuts against that of tamarind paste, palm sugar, and salt.
Ingredients
- 15 g dried red chilis
- 5 fresh red chilies
- 150 g peanuts
- 10 cloves garlic, minced
- 150 g shallot, minced
- 1 tsp shrimp paste
- 50 g Ikan Bilis; washed and dried
- 2 tsp Tamarind paste concentrate
- Palm sugar, to taste
- Vegetable oil for deep frying
- Salt, to taste
Preparation and Cooking
- Blend the chilies, shallot, garlic and shrimp paste together in blender and set aside.
2. Wok or deep-frying pan, add in some vegetable oil over medium heat. Add in the Ikan Bilis and fry till it is golden in color and crispy. Remove and set aside on paper towels to drain off excess oil.
3. In the same oil, deep fry peanuts until golden brown. Drain and set aside when done.
4. In another pan, heat some vegetable oil over medium heat. Add the blended spices to the mixture and stir well.
5. Cook until about 10 minutes, at which point it began to render the oil out of the paste. Deep red color. Add in tamarind paste, palm sugar, and salt. Taste and adjust for seasoning. Mix well anchovy crisps and toasted peanuts using the sambal mix.
6. Serve Sambal Ikan Bilis Hot with Steaming Rice or as an accompaniment.
Customize Your Sambal Ikan Bilis
Less spicy sambal can be achieved by discarding the seeds or using lesser fresh red chilies. Slice over some onions or squeeze a bit of lime juice for added flavor.
Of course, when no tamarind paste is available, then a squeeze of lemon juice will do. Obviously, it goes very well with nasi lemak or steamed vegetables or as a spicy topping on your favorite noodle dish.
Bring Malaysian Flavors into Your Home
I hope you will enjoy this Sambal Ikan Bilis as much as I do.
It is one of those dishes that simply spells Malaysian flavors all over, a total brightening of any meal.
Go wild with these lively flavors and let them whisk you right into the streets of Kuala Lumpur. Have fun cooking!
Sambal Ikan Bilis
Ingredients
- 15 g dried red chilis
- 5 fresh red chilies
- 150 g peanuts
- 10 cloves garlic
- 100 g shallot
- 1 tsp shrimp paste
- 50 g Ikan Bilis; washed and dried
- 2 tsp Tamarind paste concentrate
- Palm sugar, to taste
- Vegetable oil for deep frying
- Salt, to taste
Instructions
- Blend the chilies, shallot, garlic and shrimp paste together in blender and set aside.
- Wok or deep-frying pan, add in some vegetable oil over medium heat. Add in the Ikan Bilis and fry till it is golden in color and crispy. Remove and set aside on paper towels to drain off excess oil.
- In the same oil, deep fry peanuts until golden brown. Drain and set aside when done.
- In another pan, heat some vegetable oil over medium heat. Add the blended spices to the mixture and stir well.
- Cook until about 10 minutes, at which point it began to render the oil out of the paste. Deep red color. Add in tamarind paste, palm sugar, and salt. Taste and adjust for seasoning. Mix well anchovy crisps and toasted peanuts using the sambal mix.
- Serve Sambal Ikan Bilis Hot with Steaming Rice or as an accompaniment.
