BAKING SODA TO CLEAN SILVER https://blog.dnevnik.hr/baking-soda-to-clean-silver

This dish reminded me of another sambal ikan bilis that has sliced onions, fried potatoes and roasted peanuts in it. Another yummy variation~ Jenny

Sambal Ikan Bilis

Ingredients:
1 medium onion
200g dried anchovies
6 cloves garlic
1? tbsp tamarind paste – dissolve with some water and extract juice
5 shallots
15 dried chillies – cut into short lengths, soak in hot water for 5 minutes and deseed
1? tsp prawn paste
salt and sugar to taste

Method:
1. Fry the ikan bilis until crisp and put aside.
2. Grind the prawn paste together with onion, shallots, garlic and dried chillies.
3. Heat 4 tbsps oil in a pan and fry the ground ingredients until fragrant.
4. Add tamarind juice, salt, sugar
5. Cook, stirring occasionally until the ground ingredients thickens.
6. Add in the ikan bilis and mix well.
7. Serve with plain rice or nasi lemak etc.

Recipe 2
Nasi Lemak Chilli:
It is a simple sambal tumis (fried sambal) that can be adapted to suit different palates.

Method:
- Knead 1? Tbs assam (tamarind) pulp with 200ml water until the pulp dissolves. Strain and set it aside.
- Soak 20 dried chillies in water for 30 minutes, then drain and grind them with 14 shallots, 2 large fresh red chillies, 3 cloves of garlic and 1 level Tbs of belacan into a fine paste.
- Heat 200ml of oil in a wok over medium heat until very hot. Add the paste and stir it vigorously into the hot oil.
- Reduce the heat slightly and slowly fry the paste until it darkens to a deep red-brown, thickens to a jammy consistency, and the oil separates out. This should take around 10to 12 minutes.
- Stir in 3 Tbs sugar, 1 tsp salt and the assam liquid, which will thin the paste. Fry for two to three more minutes, until it's glossy again.
- Adjust the seasoning to your liking. Let it cool, then store it in a clean, airtight container in the fridge.

Tips:
- Slowly does it, don’t rush when frying the chilli paste or it will be undercooked.
- You can vary its flavour in many ways
- Use different kinds of belacan, or palm sugar instead of white sugar.
- For more intensity, add a stalk of lemongrass or a tablespoon of dried shrimp.

My version:
Recipe:
Sambal Ikan Bilis

Ingredients:
1 medium onion
200g dried anchovies [If silver fish is used, 150 g would be enough.]
6 cloves garlic
1? tbsp tamarind paste – dissolve with some water and extract juice
5 shallots
15 dried chillies – cut into short lengths, soak in hot water for 5 minutes and deseed
1? tsp prawn paste / roasted blachan
salt and sugar to taste

Method:
1. Fry the ikan bilis until crisp and put aside.
2. Grind the prawn paste together with onion, shallots, garlic and dried chillies.
3. Heat 4 tbsps oil in a pan and fry the ground ingredients until fragrant.
4. Add tamarind juice, salt, sugar
5. Cook, stirring occasionally until the ground ingredients thickens.
6. Add in the ikan bilis and mix well.
7. Serve with plain rice or nasi lemak etc.

Recipe 2
Nasi Lemak Chilli:
It is a simple sambal tumis (fried sambal) that can be adapted to suit different palates.

Method:
- Knead 1? Tbs assam (tamarind) pulp with 200ml water until the pulp dissolves. Strain and set it aside.
- Soak 20 dried chillies in water for 30 minutes, then drain and grind them with 14 shallots, 2 large fresh red chillies, 3 cloves of garlic and 1 level Tbs of belacan into a fine paste.
- Heat 200ml of oil in a wok over medium heat until very hot. Add the paste and stir it vigorously into the hot oil.
- Reduce the heat slightly and slowly fry the paste until it darkens to a deep red-brown, thickens to a jammy consistency, and the oil separates out. This should take around 10 to 12 minutes.
- Stir in 3 Tbs sugar, 1 tsp salt and the assam liquid, which will thin the paste. Fry for two to three more minutes, until it's glossy again.
- Adjust the seasoning to your liking. Let it cool, then store it in a clean, airtight container in the fridge.

Tips:
- Slowly does it, don’t rush when frying the chilli paste or it will be undercooked.
- You can vary its flavour in many ways
- Use different kinds of belacan, or palm sugar instead of white sugar.
- For more intensity, add a stalk of lemongrass or a tablespoon of dried shrimp.

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