POTATO & ANCHOVIES SAMBAL - SAMBAL KENTANG & IKAN BILIS

      This Potato & Anchovies(Ikan Bilis) Sambal recipe is an unfaltering Malay dish popular and prevalent throughout the region. A simple recipe with simpler ingredients which gives a total justification for a wholesome taste sense. Undoubtedly it hits the mark of the taste buds with a whole lot of sweet, sour & spicy combination which is loved by the locals.
      What makes this recipe tasty is the Sambal. Every household would have some tricks down their sleeves in making a perfect Sambal. When you have a perfect Sambal then these deep fried Potato Slices and Dried Anchovies instantly converts the taste and flavour of the dish to another level. Crunchy bits of Anchovies in midst of Potatoes along with Sambal gives a spicy kick, fiery taste and you totally succumb to the dish even at the first bite. If you are a lover of spicy dishes, then this Potato & Ikan Bilis Sambal is sure to sweep you off your feet. Serve it along with steamed Rice, Ketupat or Lemang.
      Get your Sambal Tumis ready, cut the Potatoes into the desired shape and deep fry them. Cook deep fried Potatoes in Sambal Tumis on a very low flame until each slice is well coated with the Sambal. Finally, add deep fried the Dried Anchovies and give a final stir. Deep Fried Anchovies totally elevates the taste of the dish by giving an awesome texture and flavour. It adds crunchiness to Potatoes & Anchovies Sambal.
 
For a detailed Recipe on, How to Cook SAMBAL TUMIS, Click here...


Cuisine - South-East Asian
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 4
Author - SM


Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes

 

HOW TO COOK POTATO & ANCHOVIES SAMBAL - SAMBAL KENTANG & IKAN BILIS

POTATO & ANCHOVIES SAMBAL - SAMBAL KENTANG & IKAN BILIS

INGREDIENTS:

For Sambal Tumis :

Dry Red Chillies - 10-12 Pieces.
Birds-eye Chillies - 5-7 Pieces
Shallots - 10 Nos.
Garlic - 3 Cloves.
Ginger 1" Piece - 1 No.
Galangal 1" Piece - 2 Nos.
Dry Shrimp Paste(Belacan) - 2 Tspns
Tamarind - 2 Tspn
Palm Sugar (Gula Melaka) - 3 Tspns
Salt - To Taste

 

For Potatoes & Anchovies Sambal :

Onions - 1 No.
Potatoes - 4-6 Nos.
Anchovies - 1/2 Cup
Oil - 1/2 Cup

METHOD :

For Deep fried Potatoes and Anchovies :

• Peel, Clean and Cut Potatoes into the desired shape. 
• Clean and soak Dried Anchovies in Water for about 10-15 Minutes.
• Drain the soaked Anchovies.  Dry it up on a paper towel briefly.
• Heat Oil in a wok and deep fry the Potato slices until browned and fully cooked.
• Remove it from Oil and line it up on a Paper Towel.
• In the remaining Oil, Deep fry the dried Anchovies.
• Fry until they turn crispy.
• Remove the fried Anchovies from the Oil and keep it aside.

For Sambal Tumis :

• Grind soaked Dry Chillies, Roasted Shrimp Paste, Birds Eye Chillies, Garlic Shallots, Ginger & Galangal into a smooth paste.
• Heat the remaining Oil(Used for deep frying Potatoes and Anchovies) in a wok, pour the Sambal paste into it.
  Saute the ground paste on a high flame for about 10 minutes or until all moisture evaporates.
• If the mix is a bit dry, add some more oil and saute them on a low flame for another 5-10 minutes or until oil separate from the mix.
• Add tamarind extract and boil it for another 5 minutes on a low flame.
• Add salt and palm sugar and mix well.
• At this stage, the sambal should be fragrant, if not saute it for some more time.
• Cook this on a low flame for about 12-15 Minutes.

For Potato & Anchovies Sambal :

 

• Add Deep fried Potatoes into the Sambal Tumis and cook on a low flame until each piece is well coated with the Sambal.
• Add finely chopped Onions rings to the above and give a quick stir.
• Finally, stir in the deep fried dried Anchovies and cook briefly.
• Immediately switch off the flame.
• Serve Potato & Anchovies Sambal hot with steamed Rice or any other dish of your choice.

NOTES :

• I have used the long- wrinkled variety of Dry Red Chilli, which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them.
• Blend the shallots coarsely.
• Grind the sambal paste with less water to avoid splattering while sauteing the Sambal in high flame.
• Adding the onions cut into rings gives a good texture to the sambal.
• Deep fry the Anchovies/Ikan Bilis first and set them aside.
• And finally, toss them into the Sambal to get the much-needed crispiness.
• Can use the same oil to saute the sambal.
• Anchovies and dry shrimp paste will add saltiness to the sambal, so add salt at the final stage if necessary.
• Can add Sugar instead of Palm Sugar.
• Serve Potatoes & Anchovies(Ikan Bilis) Sambal hot or at room temperature.