Sambal Kentang dan Ikan Bilis / Potatoes and Anchovy Sambal

My favorite dish ever! The crispy texture of the ikan bilis and the tender potatoes, cooked in a flavorful and spicy sambal, pairs perfectly with a fried egg with a runny yolk. And, of course, it's best enjoyed with nasi (rice) and a drizzle of Kicap Manis Cap Kipas Udang (I won't look for any other, loyal until the end). There are so many ways to make Sambal; you can use dried chili, green/red chili, bird's eye chili, or basically anything spicy. Or you can add fried peanuts, fried tempe, fried tauhu, you name it - it's up to you.

2 potatoes - Peel and slice to your desired thickness.
2 shallots
3 cloves of garlic
1 onion
3 green/red chilli
5 bird's eye chili - adjust the spiciness level to your preference.
1/2 tsp tamarind paste / 1 small tamarind slices
Lime or calamansi for garnish (optional)
Cooking oil

  1. Fry the anchovies until crispy, drain the oil, and set them aside.
  2. Fry the potatoes until they're cooked and golden brown, drain the oil, and set them aside.
  3. Sauté shallots, garlic, and bird's eye chilies until they are cooked and fragrant.
  4. Mix in a little tamarind juice from earlier. Let it simmer a bit.
  5. Season to taste with salt and sugar (and MSG!)
  6. Add the fried potatoes and anchovies and mix well.
  7. The dish is ready to be served.
Here's how I make my Sambal Kentang dan Ikan Bilis. Remember, you can add whatever you like to make it your own.


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