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Indonesia / Sauces & condiments
Wikibooks
Sambal Tempoyak (Anchovies with Fermented Durian Chili Paste)
Ingredients
ScaleNo serving count in the source — scale by factor
- dried anchovy, ikan bilis100 g
- tempoyak3 tbsp
- coconut milk2 tbsp
- salt1 pinch
- birds-eye chillies, chilli padi10
- chili paste2 tbsp
- turmeric root, fresh piece2 cm
- petai seed, skin removed10
- oil2 tbsp
- lemongrass, smashed2 stalk
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Remove heads and entrails from ikan bilis. Wash and soak for 10 minutes. Deep-fry until crisp.
Combine 2 tbsp of tempoyak, coconut milk, salt, chilis, chili paste, turmeric root, and petai seeds. Grind to make a paste.
Heat oil in a pan and stir-fry the sambal paste with lemon grass until it becomes fragrant.
Add the rest of tempoyak and boil gently over low heat until gravy is thickened.
Add salt to taste. Serve with crisp ikan bilis, petai and rice.
