Spicy Crunchy Anchovies Chili also known as “Sambal garing ikan bilis”. Spicy Crunchy Anchovies Chili is a Malaysian dish that features crispy anchovies (ikan bilis) coated in a spicy sambal sauce. Let’s break down the components:
- Anchovies: These are small, dried fish commonly used in Southeast Asian cuisine. In this dish, the ikan bilis are usually deep-fried until they become crispy.
- Sambal: Sambal is a spicy chili paste or sauce that is a staple in Malaysian and Indonesian cuisine. It typically consists of chili peppers, garlic, shallots, tamarind paste, and other ingredients. The sambal in this dish is used to coat the crispy anchovies, providing a spicy and flavorful kick.
- Crispy: In this context, it refers to the texture of the anchovies after they have been deep-fried. The crispy ikan bilis are then mixed with the spicy sambal, creating a delightful combination of crunchy and spicy flavors.
To prepare sambal garing ikan bilis, the anchovies are first cleaned and dried. They are then deep-fried until they achieve a crispy texture. Separately, the sambal sauce is prepared by blending or pounding together various ingredients. Finally, the crispy anchovies are coated in the sambal sauce, ensuring that each bite is a flavorful and textural delight.
This dish is often served as a condiment or side dish, adding a spicy and crunchy element to rice or other main dishes. It’s a popular snack in Malaysia and other parts of Southeast Asia, appreciated for its bold and vibrant flavors.
Ingredients:
– Onion
– Chili
– Anchovies
– Spices
– Palm oil
– Salt
– MSG
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