What's your favourite condiment to eat with rice, or even noodles? In Malaysia, the answer will undoubtedly be something along the lines of a sambal: sambal belachan, sambal kicap, sambal goreng. Budu and cincalok will make a cameo appearance here and there, but more often than not it is sambal that is a must have condiment when makan nasi.
Now let's add another sambal to this delicious repertoire with this Sambal Ketuk. It is probably one of the simplest sambals but boy does it pack a wallop of flavour and spice.
Green, mean and very tasty
Take about a handful of ikan bilis and wash them. Fry the ikan bilis until golden brown and crispy and chuck them into a mortar (lesung). Next, roughly cut about 15 - 20 cili padi and fry that for 5 minutes in the same oil you used for the ikan bilis. Drain off the excess oil and put the chillies together in the mortar. Now pound the ikan bilis and chillies to a rough powder. Season with salt and sugar to taste.
Mix this into your rice, congee and noodles, or however way you see fit. It'll probably taste great however way you use it. Except dessert. Maybe.