Peanuts & Ikan Bilis Sambal (Again)

Three packs of Peanuts & Ikan Bilis Sambal on the way to Netherlands for my dear friends, Ja, Sheh Hwa & Jeff. Thank-you Jeff who helped me to deliver to the two girls.

Recipe was posted earlier on here but reposted herewith again with BM translation.

By: Roz@HomeKreation
INGREDIENTS:
250g Ikan Bilis (local anchovies)
250g Peanuts
1/2 cup Oil
1 cup Chilli Paste
10 Shallots*
1 cm Belachan* (* blend)
1 tsp Tamarind - add water to squeeze juice
2 tsp Sugar
Salt

METHOD:
1. Heat up oil & deep fry Peanuts until crispy. Put aside.
Deep fry Ikan Bilis until crispy. Put aside.

2. Stir fry chilli paste & pounded ingredients until fragrant.
Add in tamarind juice, salt & sugar.
Cook until sambal is dry.
Add in fried Ikan Bilis & peanut & mix well.

3. Cool and store in an air-tight container to ensure peanut & Ikan Bilis remain crispy.
Can be served with white rice or bread.
This can last for a month in room temperature.
********************************************

BAHASA MALAYSIA VERSION

Along dah banyak kali tunjuk Sambal Kacang & Ikan Bilis ni. Along buat ni setiap tahun untuk bersahur di bulan Ramadhan dan juga untuk hadiah kat kawan2 yang jauh. Kali ni buat untuk hantar ke Holand. Resepi dah ada sebelum ni kat sini tapi kali ni, Along buat terjemahan BM pula.

Sambal Kacang & Ikan Bilis

By: AlongRoz@HomeKreation

BAHAN2:
250g Ikan Bilis (local anchovies)
250g Kacang Tanah
1/2 cwn Minyak
1 cwn Cili Mesin
10 ulas Bwg Merah*
1 cm Belacan* (* blend)
1 st Asam Jawa - campur sedikit air
2 st Gula
Garam

CARA2:
1. Panaskan minyak & goreng kacang sehingga rangup. Angkat & ketepikan.
Goreng Ikan Bilis ehingga rangup. Angkat & ketepikan.

2. Tumis cili mesin & bahan kisar sehingga wangi.

Masukkan air asam jawa, garam & gula.
Masak sehingga sambal kering &masukkan kacang & ikan bilis tadi.

Gau sehingga rata.

3. Setelah sejuk, simpan dalam bekas kedap udara.

Hidangkan dgn nasi atau roti.

Sambal ni tahan sehingga sebulan pada suhu bilik.