Sambal Tempoyak (Anchovies with Fermented Durian Chili Paste)
Source and licence
"Sambal Tempoyak (Anchovies with Fermented Durian Chili Paste)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Sambal_Tempoyak_(Anchovies_with_Fermented_Durian_Chili_Paste), revision 4510823), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Sambal_Tempoyak_(Anchovies_with_Fermented_Durian_Chili_Paste)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4510823
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 100 g ikan bilis (dried anchovies)
- 3 tbsp tempoyak
- 2 tbsp coconut milk
- 1 pinch of salt
- 10 bird's eye chillis (chilli padi)
- 2 tbsp chili paste
- 2 cm piece fresh turmeric root
- 10 petai seeds, skin removed
- 2 tbsp oil
- 2 stalks lemon grass, smashed
Method
- Remove heads and entrails from ikan bilis. Wash and soak for 10 minutes. Deep-fry until crisp.
- Combine 2 tbsp of tempoyak, coconut milk, salt, chilis, chili paste, turmeric root, and petai seeds. Grind to make a paste.
- Heat oil in a pan and stir-fry the sambal paste with lemon grass until it becomes fragrant.
- Add the rest of tempoyak and boil gently over low heat until gravy is thickened.
- Add salt to taste. Serve with crisp ikan bilis, petai and rice.