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Nasi lemak Sambal

3 from 2 votes
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Ingredients
  

Paste Ingredients (to grind) & fry with the oil you used to fry ikan bilis

  • Oil (from frying the ikan bilis)
  • 3 bowls Minced onions (shallot or red onions)
  • Half bowl Garlic and ginger paste
  • 1 bowl Dried chilli paste
  • 1 bowl Fresh chilli paste
  • 2 tbsp Chilli Powder
  • 2 tbsp Belacan
  • 100 g Minced Ikan bilis (anchovies)
  • 100 g Minced Udang kering (dried shrimps)
  • 2/3 large Red onions sliced (I add more cause I love onions)

Ingredients to add to your Paste

  • 3 tbsp Gula Malacca (to taste)
  • 2 cup Tamarind juice
  • 1 tbsp Salt (to taste)
  • 2/3 Fresh red chillies sliced thinly

Instructions
 

Firstly

  • Fry your ikan bilis (anchovies) in hot oil till crispy. Do not move away or they will burn. I fried 200g ikan bilis but this is entirely up to you. Save the oil for the next part. Divide your ikan bilis into 2 portions. One to add in when you finished cooking and one save to garnish your nasi lemak when plating.

Secondly

  • With the oil from the fried ikan bilis, add in your mince onions, ginger and garlic. Fry till fragrance of the ingredients can be smelt and add in the minced chillies. I used my Magimix and grind my ingredient then pour into my hot oil in stages.
  • Add in the chilli powder and belacan (toasted is best)
  • Next I grind and added in the ikan bilis (this is NOT the friend ones) followed by the udang kering and continue to fry till the unmistakable aroma of spiciness and the 'minyak pecah' red oil can be seen on top and add in the sliced onions to simmer a bit before the last bit.
  • Lastly add in the gula Malacca & tamarind juice. TASTE Season with salt. Adjust seasoning to your liking and sprinkled some freshly sliced red chillies before heat off.
  • The last thing you do is add in a portion of your fried ikan bils and give everything a quick stir. Done.
  • NOTE - remember to TASTE it cold as food taste during hot and cold taste different and nasi lemak kuah (sauce) is often served lukewarm or even cold.
  • NOTE - remember to adjust taste AFTER you added in your fried ikan bilis as they are salty!
  • NOTE - Yes I used extras minced anchovies and udang kering in my nasi lemak kuah when cooking. Then I add in more, the fried ikan billis.