Sambal Ikan Kering Recipe (Dried Fish Sambal)
Sometimes, simplicity is really the best. Whenever I pound sambal belacan, I always make sure to pound more as having a container of sambal belacan on hand is so useful. You can use it to fry rice, noodles and make a myriad of dishes. For today, I made sambal ikan kering (dried fish). These fishes are similar to salted fish but not as salty and is extremely crunchy once fried. Cooking for two can be challenging at times and this is a dish that you can whip up easily and quickly. I just added some hard boiled eggs and sliced cucumber for a refreshing bite.
This recipe is part of my Yuen Chun Recipes.
Ingredients:
Handful of ikan kering (substitute with ikan bilis if you like)
Spice paste:
1 tablespoon belacan, toasted
10 dried chili peppers, soaked till soft
8 shallots
Handful of dried shrimp
1 teaspoon soy sauce (I used Yuen Chun's)
Hard boiled eggs
Cucumber slices
Method:
Heat up your wok until almost smoking. Add about 3 tablespoons of cooking oil. Swirl to coat. Add spice paste and fry until oil separates. Add a little bit more oil if it looks dry. Add in ikan kering and soy sauce. Fry until coated well. Serve with rice and cucumber and eggs.
This recipe is part of my Yuen Chun Recipes.
Ingredients:
Handful of ikan kering (substitute with ikan bilis if you like)
Spice paste:
1 tablespoon belacan, toasted
10 dried chili peppers, soaked till soft
8 shallots
Handful of dried shrimp
1 teaspoon soy sauce (I used Yuen Chun's)
Hard boiled eggs
Cucumber slices
Method:
Heat up your wok until almost smoking. Add about 3 tablespoons of cooking oil. Swirl to coat. Add spice paste and fry until oil separates. Add a little bit more oil if it looks dry. Add in ikan kering and soy sauce. Fry until coated well. Serve with rice and cucumber and eggs.
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