Ikan Bilis Sambal Belimbing
A spicy and tangy condiments - great accompaniment to rice.
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- 25 dried chilies, soaked in hot water for 30 minutes
- 6 fresh red chillies
- 200 g shallots
- 2 cloves garlic
- 1 tablespoon shrimp paste
- 80 g tamarind mixed with 250 ml water and strained
- 5 tablespoons cooking oil
- 1 large onion, sliced
- 70 g dried anchovies or small white baits, washed
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons sugar
- 80 ml water
- 160 g belimbing, quartered
- 1.Blend chillies, shallots, garlic and shrimp paste and with the tamarind water until smooth.
- 2.Heat oil and fry the onion until light brown.
- 3.Add in the blended ingredients and saute over low heat until oil separates.
- 4.Add in the anchovies, salt, sugar, water and belimbing and cook over medium heat for 5 minutes.
- 5.Serve as an accompaniment to rice and other dishes.
- Instead of anchovies, you can add about 300 g medium-sized peeled prawns. Once the belimbing is cooked, it will release the sour flavor into the dish and so if you do not like the sambal too sour, cut down the amount of tamarind used. If you intend to keep the sambal for more than 5 hours, do not add the belimbing until when ready to serve
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