Sambal ikan billis - By Fiona Lau

Sambal ikan billis - By Fiona Lau
Ingredients; Into the blender;
150g dried chilies
300g shallots
20g ginger
15g galangal (blue ginger),
50g garlic
50g toasted belacan (shrimp paste)
1/2 cup water

During cooking process;
1 cup cooking oil
80g tamarind pulp soaked in 1/2 cup
water, break it up with your hands,
strain the pulp and seeds
100g sugar or palm sugar (gula Melaka)
1 teaspoon salt

80g ikan billis (dried Anchovies) fried and slightly pound coarsely
150g big onion, chopped roughly

1. Use a scissor to discard the dried chilli’s stems and cut into 2-3 pieces and boil in hot water for 3 mins until they’re soft. Drain and discard the chilli seeds. if you want less spicy
2. Toast belacan in a dry frying pan, chopping and break it up till powdery and aromatic.
3. Blend dried chillies, fresh chillies, bird’s eye chillies, peeled shallots, garlic, ginger, galangal and toasted belacan with 1/2 cup of water to a smooth paste. Because it is packed full in the blender, you might have to press with it down with a chopstick and stir it around to get everything to blend together. Be careful you don’t blend the chopsticks in!
4. Pour chili paste into a big wok, stir fry for 30 mins over medium low heat until you achieve a slightly dried paste and can see oil appear out from the paste then add in the ikan billis and onion , and cook for another 15 min
this is my yummy sambal chillies always the best xoxo

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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