In the Kitchen

Sambal Tempoyak

Sambal Tempoyak

Ingredients

    • 100g ikan bilis
    • 3 tbsp fermented durian (tempoyak)
    • 2 tbsp oil

    Ground ingredients:

    • 10 cilipadi
    • 2 tbsp chilli paste
    • 2cm piece fresh turmeric root
    • 2 stalks lemon grass, smashed
    • 2 tbsp pati santan
    • 10 pieces petai seeds, peel off hard skin

    Seasoning:

    • half tsp salt or to taste

Method

    Remove heads and entrails from ikan bilis. Wash and soak for 10 minutes. Deep-fry until crisp. Drain and set aside.

    Blend 2 tbsp fermented durian and pati santan together with the ground ingredients in a liquidiser.

    Heat oil in a wok and stir-fry ground ingredients and lemon grass until fragrant. Add the rest of the fermented durian and bring to a gentle boil over low heat until gravy is thick.

    Add salt to taste. Dish out and serve with crisp ikan bilis, petai and rice.

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