Crunchy Potato and Anchovy Sambal - a forgotten old-school favourite!
a dish to make the makciks call you 'sayangggggg'
when the ladies from MakcikAlertSG requested for me to make this for them, it instantly brought me back to my childhood memories of eating homecooked food prepared by the ladies of the household. while it can still be easily found being sold as a side dish at local Nasi Campur / Nasi Padang stalls, it is a food that I often overlook and it is something that I have rarely have prepared by myself.
the best version of Sambal Tempeh Ikan Bilis in memory was the one made by my former Indonesian helper who hails from Central Java. after all, this dish is known to be Javanese of origin where dishes tend to be on the sweeter side. it has an almost candy-like sweetness and is crunchy and mildly hot. This dish makes for a delectable textural contrast when paired with a plate of steamed rice. when prepared well, this condiment can be stored for a long time. other than being a side dish, it is also enjoyable as a TV snack - I can personally finish a bowl of these in one sitting!
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Crunchy Potato and Anchovy Sambal with Tempeh (Sambal Tempeh Ikan Bilis)
200g ikan bilis (dried anchovies), rinsed and drained
300 g tempeh, thinly
2 medium potatoes, halved lengthwise and thinly sliced
1/2 cup peanuts
Oil, for deep frying
sambal paste:
10-15 dried chillies, soaked in hot water for 20 minutes
3 fresh red chillies
6 shallots
2 cloves garlic
1 thumb-sized galangal
1 tablespoon belachan (shrimp paste), lightly toasted
2 tablespoons tamarind pulp
3 tablespoons light brown sugar / gula melaka
Salt, to taste
1/4 cup oil
directions:
in a pot of hot oil on medium heat, separately deep-fry the ikan bills, tempeh, potato and peanuts until crisp and golden. drain on paper towels until cooled and set aside.
combine softened dried chillies, chillies, shallots, garlic and galangal in a blender and puree until smooth, using water if needed.
in a pan, heat oil and sauté the paste, constantly stirring until the sambal paste is thoroughly cooked and the oil starts to separate. stir in the belachan and tamarind until fully dissolved. simmer until the sambal resembles a dry paste. add sugar and salt and stir well to dissolve.
fold in the peanuts and ikan bilis first and mix until well combined. then, fold in the potato and tempeh, tossing well and making sure that they are being crushed into smaller pieces.
fry the sambal until it becomes dry and tacky. transfer to a shallow plate/tray to let it cool down completely before storing in an airtight container.
the sambal keeps well in an airtight environment for up to a month at room temperature. best served with rice as a side condiment.
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