Malay

Sambal Ikan Bilis Bertempe

by Aida Azizuddin on Thu, February 28, 2013

With yummy crunchy bits of ikan bilis, tempe slices and crisp potatoes, this tasty sambal works well with rice or even as snacks when you get the attack of the munchies.

Crispy, spicy and so addictive!

Serves 4 people

Full of crunch with a spicy kick, you can even enjoy this dish as a snack during marathon movie nights.

Foodster's Verdict

Sambal Ikan Bilis Bertempe

Difficulty

  • Preparation
    10minutes
  • Total
    30minutes
INGREDIENTS
    100g Red Chillies
    40g Bird’s Eye Chillies
    3 Asam Keping
    100g Red Onions, sliced
    3 Cloves Garlic, minced
    100g Tempe, sliced thinly
    100g Potatoes, sliced thinly
    150g Ikan Bilis
    2 Cups Cooking Oil
    1 Tbs Sugar
METHOD

1. Blend chillies, bird’s eye chillies and garlic.
2. Fry ikan bilis, potatoes and tempe until golden and crisp. Do the ikan bilis last because it would take the longest to fry and you want it to stay crispy for the sambal.
3. Drain ikan bilis but leave about 5 Tbs oil in the wok.
4. Saute blended ingredients and onions until fragrant. Add in asam keping and sugar.
5. When it starts to smell good, add in fried ingredients and mix well.Cook for a further 5 minutes.

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