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Receta Sambal Tempeh Ikan Bilis Masin (Fermented Soybean And Salted Anchovies In Chili Gravy)
Add a photoThis spicy, salty and tangy dish is a true essence of a typical Malaysian dish.
Ingredientes
- 1 packet tempeh - cut into long pieces
- 1/2 cup ikan bilis masin/salted anchovies - soaked and drain out excess water
- 1 large onion - sliced
- 1/2 tbsp lime juice
- 3 sprigs basil leaves (can replace with coriander leaves or leave it out)
- Oil as needed
- Salt for taste (only if needed)
- For the sambal/chili gravy
- 7 dried red chilies
- 4 garlic
- 1/2 inch belacan/shrimp paste (optional)
- 1 tomato
- blend/ground
Direcciones
- Fry tempeh till crispy and brown in color.
- Remove and keep aside.
- Do the same to bilis/anchovies.
- Remove excess oil and leave about 3 tbsp.
- Sauté onion and add chili paste.
- Fry till aromatic and oil splits.
- Add all the rest of the ingredients.
- Stir into the chili gravy and remove.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 4 servings | |
| Calories 70 | |
| Calories from Fat 21 | 30% |
| Total Fat 2.3g | 3% |
| Saturated Fat 1.36g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 50mg | 2% |
| Potassium 301mg | 9% |
| Total Carbs 10.33g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.91g | 3% |
| Protein 3.51g | 6% |
