Spicy Malaysian Anchovy Sambal
Ingredients
- Anchovies 1 cup (cleaned)
- Dried chilies 15-20 pieces
- Onions 5-7 bulbs
- Garlic 10 cloves
- Shrimp paste 2-3 cm (toasted briefly)
- Lemongrass 1 stalk (smashed)
- Pandan leaf 1 (knotted)
- Tamarind juice 3 tablespoons
- Sugar
- Palm sugar 2 tablespoons
- Seasoning powder (optional)
- Salt
- Cooking oil (as needed)
Preparation
Cut the dried chilies and boil until soft, then drain and rinse
Blend the prepared chilies with onions, garlic, and shrimp paste
Heat oil in a pan and add the blended mixture along with lemongrass and pandan leaf
Stir-fry until the oil separates and the mixture is dry, cooking on low heat for at least 1.5 to 2 hours
Add tamarind juice and stir well
Add sugar, palm sugar, seasoning powder if using, and salt, then mix thoroughly
Add anchovies and stir until they are cooked
Remove from heat and serve
Notes
Ensure the dried chilies are prepared by cutting and boiling as described for best results
