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SAMBAL TOKTOK BILIS By Bumidotcom JB (Pack of 2)


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  1. 20 gm dried anchovies
  2. 1 big onion
  3. 10-15 pieces of green chili
  4. 2 pieces of kasturi lime – take the juice
  5. Salt and sugar for tatse
  6. Oil for the sautéing



  1. Fry the Anchovies till crispy and put aside
  2. Roughly chop the onion and saute it till it wilts .
  3. Then add the anchovies, onions, chili and belacan (Shrimp paste) in the same pan and cook till well blended.
  4. Add Lime Juice, salt and sugar. Do a taste test to see if it suits your palate. Add more if bland.

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Sambal is a form of chili sauce or paste typically eaten in Malaysia. It is made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar and lime juice. The spiciness of the sambal depends on the number of chilis used and the type of chilis.

Sambal can be used as an all-purpose condiment. It may be added to noodle dishes, soups, stews, meat, rice, and even eggs. Sambal can also be used to add heat and flavour to marinades, dips, sauces, and spreads. To make a spicy spread for sandwiches or burgers, mix sambal with ketchup or mayonnaise.

Dried anchovies are used in stir-fries and toasted whole with soy sauce and chili paste to serve as a side dish with rice or as a snack. If we put the sambal and dried anchovies together, we would end up with Sambal Toktok Bilis. This is a popular dish in Malaysia and enjoyed by many sambal lovers. Bumidotcom JB has now packaged this goodness for you to savour and made it available throughout all seasons. Eat it with hot steamed rice or any form of bread and you would realize what you have been missing out a lot.

Pack of 2 – 600g

Each weighs 300g