Nasi Ulam) sambal is up and about again in this precious space of mine. Sambal? What else do you want me to say or I myself should possibly say (Sambal Goreng Teri, Malaysian Sambal Sandwich, Sambal Udang Kering & Sambal Udang Petai)? Of course, I can go on and on, and blow all the trumpets towards our sambal, especially the various types I have already shared with all you foodies (Sambal Sotong & Sambal Ikan) and much has also already been spoken about Belimbing, or Belimbing buluh in my precious recipe (Malaysian Fish Head Curry). Thus, lets just keep it simple for the intro and keep it boldly spicy for this Sambal Belimbing Ikan Bilis (Sambal Tumis Ikan Bilis). The base, in other words, the sambal base is pretty much the same as in for other sambal as well, but belimbing definitely is the sensation for its sourness and tad bit of sweetness in Sambal Belimbing Ikan Bilis. In fact, Belimbing Buluh is another of our Malaysian powerhouse fruit.
For the sambal/chilli paste
4 to 5 fresh red chillies
1/4 piece roasted belacan/shrimp paste
** blend/process to a rough paste
1 cup ikan bilis/anchovies - soaked in water for 20 mins and drain off water.
10 to 15 belimbing
Lime juice - only if needed
Palm sugar - a small piece (powdered/crushed)
Oil for frying
Salt to taste
Heat oil and fry ikan bilis till crispy.
Remove and keep aside.
Leave about 3 tbsp of oil in the same pan.
Fry chilli paste till aromatic and oil splits.
Add belimbing and cook to a texture you prefer.
Add sugar, lime juice, salt and fried ikan bilis.
Stir a couple of times and remove from heat.