Sambal Ikan Bilis with Tang Hoon

Sambal Ikan Bilis is commonly found in many hawkers in Malaysia and Singapore, especially Nasi Lemak vendors. It is the main condiment to Nasi Lemak and can actually make or break the popularity of Nasi Lemak vendors. What is less common would be Sambal Ikan Bilis with Tang Hoon (glass vermicelli) as seen above. This dish is more often cooked at home rather than being sold outside.

At home, we usually prepare the sambal (chilli paste) beforehand and keep them in the refridgerator for use as and when needed. Recipes differ from one cook to another and mine is actually a very simple no-frills version.

This is my recipe for Sambal Ikan Bilis with Tang Hoon

Ingredients

• 3/4 bowls of ikan bilis (rinsed)
• 20 grammes / 1 small bundle of Tang Hoon (it is in dried form and it should be soaked to soften it beforehand)
• 1 large onion (cut into rings)
• Cooking oil (palm oil)
• 40 ml hot water

Sambal ingredients (pound together)

• 4 to 8 red chillis (ensure seeds are completely crushed during pounding)
• 6 cloves garlic
• 4 cloves shallots

Seasoning

• Salt and sugar to taste

Method

Heat 2 tablespoons of cooking oil and fry ikan bilis till crisp. Remove ikan bilis and discard oil.

Heat oil 2 tablespoons of cooking oil and saute sambal ingredients on medium heat till aromatic and semi-brown. Set aside.

Next, heat up 2 teaspoons of cooking oil in wok and saute onions till beginning to limp. Add sambal and continue to stir briskly for 15 to 30 seconds. Add tang hoon and water and bring water to boil. Let the tang hoon cook for not more than 1 minute whilst you add seasoning. The water should be reduced by now.

Return fried ikan bilis into the wok and mix well with the ingredients prior to serving. The fried ikan bilis is only added in prior to serving to preserve its crunchiness as against the softness of the tang hoon.

Serve with white rice.

Technorati Tags: Recipe, Sambal, Ikan Bilis, Malaysia