Malay

Burger Malaysia

by Sjaiful A. on Fri, September 14, 2012

In celebration of Malaysia Day, we at FC pay homage by making this patriotically-named savoury snack. Made up of spicy sambal sandwiched between two fried doughnut-like buns, it’s perfect for afternoon tea.

Mini Sambal Burgers!

Serves 8 people

These savoury snacks are great for picnics. Make the sambal and buns in advance and assemble when you're ready to eat.

The dough in this recipe needs 2 hours for proofing and resting.

Foodster's Verdict

Burger Malaysia

Difficulty

  • Preparation
    15minutes
  • Total
    35minutes
INGREDIENTS
    'Burger' Buns

    200 g All Purpose Flour
    3 Tbs Butter
    2 ½ Tbs Sugar
    ½ Tsp Salt
    2 Tsp Instant Yeast, mixed in 40 ml water
    100 ml Milk
    Enough oil for deep-frying

    Sambal Ikan Bilis

    3 Cloves Garlic
    6 Shallots
    25 Dried Chilies, soaked in water
    4 Tbs Oil
    1 Lemongrass
    1/2 Tbs Shrimp Paste ( Belacan )
    2 Cups Tamarind Juice
    120g Dried Anchovies ( Ikan Bilis )
    1 Small Yellow Onion, thinly sliced
    2 Tbs Brown Sugar ( Gula Merah )
    A Pinch of Salt

    To assemble, you need the following:

    8 Deep-fried Burger Buns
    24 Slices Cucumber
    Sambal Ikan Bilis
METHOD

Burger Bun

1. Rub butter, flour, sugar and salt together.
2. Mix yeast and milk together. Combine with butter mixture and knead until you get a smooth dough. Cover with wet kitchen towel and let it proof for an hour.
3. After an hour, punch the dough to release air, divide and shape into 8 mini balls. Rest fot another hour under a wet kitchen towel again.
4. Press the mini bun with a fork to release some air.
5. Heat oil in wok to 170C-180C. Deep-fry until golden brown.

Sambal Ikan Bilis

1. Blend garlic, shallots and dried chillies into a paste.
2. Heat oil in wok, and fry lemongrass till fragrant.
3. Next, add blended ingredients and cook until oil forms small bubbles.
4. As soon as this happens, crumble the shrimp paste into smaller pieces and put them straight into the wok.
5. Pour in 1 ½ Cups of tamarind juice. Simmer for a few minutes. Adjust the sourness by adding the remaining juice.
6. Add in anchovies cook till they soften. Adjust the consistency by adding water.
7. Lastly, stir in the sliced onion and let it cook for a further 2 minutes.
8. Season well.

To Assemble

1. Cut the burger buns in half.
2. Line 3 slices of cucumber on one half of the bun.
3. Scoop a spoonful of sambal ikan bilis on top of the cucumber slices.
4. Sandwich the two halves together.

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