Cookbook | Ingredients | Recipes

| Cuisine of Indonesia

Ingredients

• 100g ikan bilis (dried anchovies)
• 3 tablespoon tempoyak
• 2 tablespoon oil
• A pinch of salt
• 10 bird's eye chillis (chilli padi)
• 2 tablespoon chilli paste
• 2cm piece fresh turmeric root
• 2 stalks lemon grass, smashed
• 2 tablespoon coconut milk
• 10 pieces petai (Parkia speciosa) seeds, skin removed

Procedure

1. Remove heads and entrails from ikan bilis. Wash and soak for 10 minutes. Deep-fry until it becomes crisp.
2. Blend 2 tablespoon of tempoyak and coconut milk together with the sambal ingredients.
3. Heat oil in a pan and stir-fry the sambal ingredients and lemon grass until it becomes fragrant. Add the rest of tempoyak and boil gently over low heat until gravy is thickened.
4. Add salt to taste. Serve with crisp ikan bilis, petai and rice.