Sambal Ikan Bilis (Crispy Anchovies with Chilli)

The good news is, anchovy stocks have doubled because their predators – the type that doesn't have legs – have declined sharply in numbers. This is where we, the two-legged predators, need to step up our efforts. Eat more anchovies, people!

I don't know about you but I don't need much persuasion to eat sambal ikan bilis. The salty little fishies and deep-fried peanuts make a perfect ménage à trois with the sweet and spicy sambal.

Nasi lemak simply woudn't be complete without some sambal ikan bilis. No coconut rice? Never mind, it also goes well with Teochew porridge and steamed rice. Or just eat it on its own, but be warned that once you start nibbling, you won't stop till you eat everything. Which is fine if it's everything on the plate. Just don't go eating every anchovy in the oceans.

Check these out:

Teriyaki Salmon	Teochew Steamed Fish Head	Baked Fish Intestines	Baked Cod

SAMBAL IKAN BILIS (CRISPY ANCHOVIES WITH CHILLI) (Recipe for 6 cups) Sambal (makes 1 cup) 2 stalks lemon grass, medium size, white part only 140 g shallots (15 medium size pieces) 70 g garlic (10 medium size cloves) 20 g ginger (thumb size) 50 g red chillies (3 medium size pieces) 15 g dried chillies (15 pieces) trim stems, cut 2 cm long, soak in warm water till soft, about 30 minutes; squeeze dry and discard water 15 g belachan (fermented prawn paste; 1 tbsp) roast at 150°C or dry-fry over medium-low heat till dry and crumbly vegetable oil for deep-frying 150 g peanuts (1 cup) 250 g ikan bilis (dried anchovies; 2 cups), gutted and split rinse thoroughly, drain and dry with paper towels 20 g tamarind paste (1 tbsp rounded) mash with 2 tbsp hot water, drain and discard seeds and pulp 30 g palm sugar (3 tbsp), roughly chopped 4 tsp sugar Wash, trim, peel and roughly chop shallots, garlic, ginger, lemongrass and red chillies as appropriate. Grind or pound with dried chillies and belachan till smooth. Set aside. Deep-fry peanuts in warm oil over low heat, stirring slowly, till golden brown, about 4 minutes. Remove peanuts to a plate. Increase heat to high. When oil is just smoking, add anchovies and deep-fry, stirring quickly, till golden brown. Remove anchovies. Pour away excess oil, leaving about 80 ml. Reduce heat to medium-low. Add sambal paste and stir-fry till fragrant and colour darkens, about 15 minutes. Add tamarind water, palm sugar and sugar. Stir-fry till sugar melts and water evaporates. Reduce heat to low. Add anchovies and peanuts. Mix till evenly coated. Taste and adjust seasoning if necessary. Turn off heat. Remove to a plate to cool down. Serve with steamed rice, nasi lemak, or Teochew porridge. Also makes a great nibble. Cover and store leftovers in the fridge.

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