cili boh
onion
garlic
candlenut
blachan (shrimp paste)
tamarind juice
sugar
gula perang
ikan bilis
salt
oil
Directions
- fry ikan bilis in some oil and put aside
- blend onion, garlic, candlenut and shrimp paste
- fry blended ingredients in a large wok till fragrant
- add in cili boh and tamarind juice in low flame till fully cooked
- add more water if too thick
- add sugar and salt to taste
- add ikan bilis...cook a bit more and done!
Foodnote
Nice to eat with bread or prata or just plain rice... anything! For just sambal tumis just don't add ikan bilis hehe. Adjust consistency accordingly... I just prefer mine not watery.
Actually I need to stock up my cili boh so I decided to make my sambal 3-ways. I first make my cili boh. Once cooled I pack half in small containers. The other half I added all ingredients except for ikan bilis. I packed half and the other leftovers I added anchovies. Tadaaa.... enough stock to last me for 2-3 months? Maybe less since I can eat sambal almost daily!
Actually I need to stock up my cili boh so I decided to make my sambal 3-ways. I first make my cili boh. Once cooled I pack half in small containers. The other half I added all ingredients except for ikan bilis. I packed half and the other leftovers I added anchovies. Tadaaa.... enough stock to last me for 2-3 months? Maybe less since I can eat sambal almost daily!
No comments:
Post a Comment