Sambal Tempoyak (Anchovies with Fermented Durian Chili Paste)
Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon Grass | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100 g ikan bilis (dried anchovies )
- 3 tbsp tempoyak
- 2 tbsp coconut milk
- 1 pinch of salt
- 10 bird's eye chillis ( chilli padi )
- 2 tbsp chili paste
- 2 cm piece fresh turmeric root
- 10 petai seeds, skin removed
- 2 tbsp oil
- 2 stalks lemon grass , smashed
Directions
Remove heads and entrails from ikan bilis. Wash and soak for 10 minutes. Deep-fry until crisp.
Combine 2 tbsp of tempoyak, coconut milk, salt, chilis, chili paste, turmeric root, and petai seeds. Grind to make a paste.
Heat oil in a pan and stir-fry the sambal paste with lemon grass until it becomes fragrant.
Add the rest of tempoyak and boil gently over low heat until gravy is thickened.
Add salt to taste. Serve with crisp ikan bilis, petai and rice.