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Ricetta Sambal Tempeh Ikan Bilis Masin (Fermented Soybean And Salted Anchovies In Chili Gravy)

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This spicy, salty and tangy dish is a true essence of a typical Malaysian dish.

Tempo Preparazione:
Tempo di cottura:
Porzioni: 4 person
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Cost per serving $0.71 vedi dettagli
  • 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


  1. Fry tempeh till crispy and brown in color.
  2. Remove and keep aside.
  3. Do the same to bilis/anchovies.
  4. Remove excess oil and leave about 3 tbsp.
  5. Sauté onion and add chili paste.
  6. Fry till aromatic and oil splits.
  7. Add all the rest of the ingredients.
  8. Stir into the chili gravy and remove.


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%
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