Malaysian
Ikan Bilis Sambal (Crispy Anchovies in Sambal)
Crunchy fried anchovies and peanuts tossed in a sweet-spicy sambal — the addictive nasi lemak topping, on its own in 20 minutes.
About this recipe
Ikan Bilis Sambal (Crispy Anchovies in Sambal) is a malaysian lunch for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot., and it takes around 20 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 1, sliced onion
- 2 cloves garlic
- 1 tbsp sugar
- 1 cup dried anchovies (ikan bilis) buy
- 2 tbsp sambal oelek buy
- 1 tsp tamarind buy
- 1/2 cup peanuts buy
Equipment
Method
- 1
Fry the ikan bilis and peanuts in oil until crisp; drain and set aside.
~6 min
- 2
Fry the onion and garlic, then stir in the sambal, tamarind and sugar; cook to a thick paste, 5 min.
~7 min
- 3
Toss the crispy anchovies and peanuts through the sambal off the heat.
~2 min
Smart swaps
Out of something? Try one of these.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Sambal
- sriracha or any chilli-garlic sauce.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
Storage & leftovers
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
Frequently asked
How long does Ikan Bilis Sambal (Crispy Anchovies in Sambal) take to make? +
Around 20 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, frying pan / wok. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Garlic → garlic powder (¼ tsp per clove) at a push; Sambal → sriracha or any chilli-garlic sauce. See the full list of smart swaps above.
Can I make Ikan Bilis Sambal (Crispy Anchovies in Sambal) ahead of time? +
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
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