Malaysian Anchovy Sambal with Fermented Durian
Ingredients
- Anchovies
- Bird's eye chilies
- Shallots
- Garlic
- Petai
- Onion
- 2-3 tablespoons tempoyak
- Tamarind slices
- Oyster sauce
- Salt
Preparation
Pound the bird's eye chilies, shallots, garlic, and salt together.
Prepare the anchovies by washing, frying until crispy, and pounding them.
Sauté the pounded chili mixture in a pan.
Add oyster sauce and tamarind slices, then stir well.
Incorporate petai and onion, and fry for a few minutes.
Add tempoyak, stir briefly, and adjust salt to taste.
Finally, add the prepared anchovies and mix until combined, then serve.
