The soul of nasi lemak is the sambal. Nasi lemak is never served without the emblematic sambal chili sauce that divinely completes this no less emblematic dish. Four other ingredients are essential to serve nasi lemak: ikan bilis, crispy fried anchovies such as Filipino dilis, roasted peanuts such as Filipino adobong mani, eggs and cucumber Heat a tablespoon of vegetable oil in a non-stick fry pan over medium heat. Place tempeh in a single layer and fry each side for about 4 minutes. Remove and set aside. Add another tablespoon of vegetable oil. Fry ikan bilis for about 5 to 6 minutes until golden brown. Remove and set aside. This sambal tofu bun recipe is my vegan take on the Malaysian sambal ikan bilis (anchovies in Malay) bun. I used tofu strips, homemade sambal, and red onion to create a slightly sweet filling that's enough to tame down the sambal's spiciness. One of my most missed food has always been sambal. In Malaysia, sambal is a short word for cooked Cara-cara: 1. Kisar cili kering, bawang besar dan bawang putih. 2. Panaskan minyak, masukkan cili yang sudah dikisar dengan bawang tadi. 3. Bila dah pecah minyak, masukkan 1 sudu gula. Lebihkan kalau suka manis. 4. Set aside. Clean the small fish, cut them into half and season with salt. Deep fry. Cut the cucumber into slices and then quartered into four small pieces. Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice. Serve with fried fish, cucumber slices, and hard-boiled eggs. hc0FVR.

what is sambal ikan bilis