Name: Dried Sambal Ikan Bilis with Tempe and Peanut
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: Malaysian
Ingredients: 250g (1 packet) tempe; 100g raw peanuts; 100g ikan bilis (anchovies); 1 tsp belacan powder (I omitted in my cooking); 5 kaffir lime leave, cut or tear into small pieces.; 4 tbsp vegetable oil; 3 red chillie; 12g dried chillie, soak in hot water for 30 minutes (add more if you prefer more spicy); 100g shallots; 3 cloves garlic; 3 lemongrass, white part only; Salt to taste; 3 tbsp sugar or to taste; 10g tamarind pulp (dilute with 3 tbsp of water)

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We really enjoyed the Sambal Ikan Bilis with Tempe and Peanuts that we had at our friend's home. It was prepared by their Indonesia helper and it was super delicious. I had to try making it ourselves too! Mine tasted good too but it wasn't as tasty as the one we tried at my friend's house. I think it is because I used a lot less oil, sugar and I didn't add any belacan. I guess this would be a slightly healthier version!

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How To Make Dried Sambal Ikan Bilis with Tempe and Peanut

INGREDIENTS:

250g (1 packet) tempe
100g raw peanuts
100g ikan bilis (anchovies)
1 tsp belacan powder (I omitted in my cooking)
5 kaffir lime leave, cut or tear into small pieces.
4 tbsp vegetable oil

Spice Paste:

3 red chillie

12g dried chillie, soak in hot water for 30 minutes (add more if you prefer more spicy)

100g shallots

3 cloves garlic

3 lemongrass, white part only

Seasoning ingredients:
Salt to taste
3 tbsp sugar or to taste
10g tamarind pulp (dilute with 3 tbsp of water)

METHOD:

Cut the tempe to smaller pieces. Coated with some oil and air fry at 170C for 10 to 15 minutes.
Wash and pat dry the peanuts. Coated with little oil and air fry at 180C for 10 to 15 minutes.
Wash and drain the ikan bilis. Coated with very little oil and fry with Air Fryer until crispy and golden brown (160C for 10 to 15 mins). Set aside.
Blend the sambal paste ingredients in a food processor until fine.
Heat up oil in a wok over medium heat. Add the sambal paste and kaffir lime leaves (and belacan powder as well if you use) and sauté until fragrant, oil separated and become darker colour. It took nearly 10 minutes.
Add in the tamarind juice, salt and sugar and cook till sambal thicken. Do not add all tamarind juice at one time. Taste first before adding the second round.
Add in the air fried tempe, peanuts and ikan bilis. Toss and mix well.
Remove from the wok and let it cool down. Transfer to an airtight container. It can last for a week if kept in the fridge.
Squeeze some calamansi lime juice if you want it to be a little more sour.