Ingredients with Measurements:
- 200g dried salted fish (ikan kering)
- 1 cup tempoyak (fermented durian paste)
- 10 red chili peppers, seeded and sliced
- 5 bird's eye chili peppers, sliced
- 5 shallots, sliced
- 3 cloves garlic, minced
- 2 tablespoons tamarind paste
- 1 tablespoon palm sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. Soak the dried salted fish in water for 30 minutes to remove excess salt. Drain and pat dry with a paper towel.
2. In a mortar and pestle or food processor, grind the red chili peppers, bird's eye chili peppers, shallots, and garlic into a paste.
3. In a pan, heat the vegetable oil over medium heat. Add the chili paste and stir-fry for 2-3 minutes until fragrant.
4. Add the tempoyak, tamarind paste, palm sugar, and salt to the pan. Stir well and cook for another 5 minutes until the sauce thickens.
5. Add the dried salted fish to the pan and stir gently to coat with the sauce. Cook for another 5-10 minutes until the fish is heated through.
6. Serve hot with steamed rice.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 15g
- Protein: 25g
Substitutions for ingredients:
- Tempoyak can be substituted with fermented shrimp paste (belacan).
- Red chili peppers can be substituted with any other spicy chili peppers.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add sliced onions and tomatoes to the sauce for a more complex flavor.
- Use fresh fish instead of dried salted fish for a different texture.
Tips and tricks:
- Soaking the dried salted fish in water before cooking helps to remove excess salt and soften the fish.
- Adjust the amount of chili peppers according to your preference for spiciness.
- Stir the sauce gently to avoid breaking the fish into small pieces.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sambal tempoyak ikan kering in a pan over low heat until heated through.
Presentation ideas:
- Serve the sambal tempoyak ikan kering in a bowl with steamed rice and garnish with sliced red chili peppers and cilantro.
Garnishes:
- Sliced red chili peppers and cilantro.
Pairings:
- Steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried vegetables such as bok choy or green beans.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to soak the dried salted fish in water to remove excess salt before cooking.
Food history:
- Sambal tempoyak ikan kering is a traditional Malay dish that originated in Malaysia and Indonesia.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with steamed rice and a side of stir-fried vegetables.
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Region: Malaysian