Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, sambal bilis puff. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Sambal Bilis Puff is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Sambal Bilis Puff is something which I have loved my entire life. They’re fine and they look wonderful.

Sambal Ikan Bilis is a fiery spicy sauce that is as a side dish for various Asian foods, popular in many countries including Indonesia, Malaysia and Sri Lanka. There a literally hundreds of different. View Recipe Details Below 'Ikan Bilis sambal' is anchovy sambal.

To get started with this recipe, we have to prepare a few components. You can cook sambal bilis puff using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Sambal Bilis Puff:

1. Make ready For the pastry puff
2. Prepare 2 cups all-purpose flour (cold)
3. Make ready 1 stick butter, grated (cold)
4. Prepare 1 pinch salt
5. Take 8-10 tbsp water (cold)
6. Get For the Sambal Bilis
7. Get Anchovies
8. Get 2 tbsp dried chilli paste
9. Take 1 onion
10. Prepare 5 cloves garlic
11. Take 1 tbsp sugar
12. Prepare 1/4 tbsp salt
13. Take Water or tamarind juice

I don't need much persuasion to eat sambal ikan bilis. Salty little fishies and deep-fried peanuts make a perfect ménage à trois with sweet and spicy. Isian curry puff-nya penuh dan mewakili komposisi nasi lemak. Diantaranya potongan ayam, ikan bilis, kacang tanah, telur rebus dan tentu saja sambal.

Instructions to make Sambal Bilis Puff:

1. For the pastry puff, mix flour, salt and butter in a big bowl until well combined. Then pour the water bit by bit and mix the mixture with spatula until you get a crumbly texture. Use your hand and mix the mixture to form a dough.
2. Shape the dough like a "brick" and wrap it with plastic and chill it in the refrigerator for at least 1 hour.
3. Then, dust your table/counter top with flour, roll the chilled dough into a rectangular shape. Fold the dough about 1/3 from the right side and 1/3 from left side. Turn the dough 90 deg, and roll it again into a rectangular share and fold it again. Repeat these steps until you get 4 Turns (1 Turn = 1 step of rolling and folding).
4. After you completed 4 Turns, chill the dough in the refrigerator or you can freeze it for about 2-3 months.
5. For the sambal bilis, fry the anchovies until golden brown or crispy. Then, put it aside in a bowl.
6. Stir fry the onions and garlic until soft. Next, u add the dried chilli paste. Make sure to stir it occasionally so the chilli paste mixture won't get burned and until it is properly cooked.
7. Then, add a little bit of water or tamarind juice, salt and sugar.
8. When the chilli is cooked, add the fried anchovies and mix until the chilli paste is properly distributed.
9. To make the sambal bilis puff, take out the pastry puff from the refrigerator, roll it until you get the desired thickness. Cut into a small squares (about 2"x 2"), put the sambal bilis on the square dough, brush the sides with egg wash and fold it into a triangle. Then brush the surface of the pastry with egg wash again and bake it in the oven.

Malaysian Sambal Ikan Bilis(Anchovies in Hot Sauce). As a vital accompaniment to Nasi Lemak (spicy). Sambal is an Indonesian chili sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar. Sebut sahaja sambal pasti ramai terbayang kesedapan sambal ikan bilis betul tak? Lebih-lebih lagi jika dimakan bersama nasi lemak, lempeng dan roti.

So that is going to wrap it up for this special food sambal bilis puff recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!