Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sambal bilis puff. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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.
Sambal Bilis Puff is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Sambal Bilis Puff is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook sambal bilis puff using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Sambal Bilis Puff:
- Make ready For the pastry puff
- Make ready 2 cups all-purpose flour (cold)
- Take 1 stick butter, grated (cold)
- Take 1 pinch salt
- Take 8-10 tbsp water (cold)
- Prepare For the Sambal Bilis
- Take Anchovies
- Take 2 tbsp dried chilli paste
- Prepare 1 onion
- Make ready 5 cloves garlic
- Prepare 1 tbsp sugar
- Prepare 1/4 tbsp salt
- Get Water or tamarind juice
Sambal ikan bilis bawang memang sedap dimakan dengan nasi. Jom kita pelajari cara membuat Hairul.com: Terima kasih kepada Kak Raja kerana sudi berkongsi resipi sambal ikan bilis bawang. Sambal ikan bilis is a Malay dish in Singapore. I don't need much persuasion to eat sambal ikan bilis.
Instructions to make Sambal Bilis Puff:
- 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.
- Shape the dough like a "brick" and wrap it with plastic and chill it in the refrigerator for at least 1 hour.
- 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).
- After you completed 4 Turns, chill the dough in the refrigerator or you can freeze it for about 2-3 months.
- For the sambal bilis, fry the anchovies until golden brown or crispy. Then, put it aside in a bowl.
- 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.
- Then, add a little bit of water or tamarind juice, salt and sugar.
- When the chilli is cooked, add the fried anchovies and mix until the chilli paste is properly distributed.
- 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.
Salty little fishies and deep-fried peanuts make a perfect ménage à trois with sweet and spicy. Hari ni sediakan Nasi Lemak , sebenarnya dah banyak kali rasanya ita kongsikan resepi nasi lemak dalam blog ita ni. Hari ni ita sediakan nasi lemak yang simple bersama sambal ikan bilis dan telur. Try this Sambal mentah ikan bilis recipe, or contribute your own. Resipi rahsia bonda sambal bilis untuk jualan nasi lemak ini dikongsi oleh Nursyafiqah Nadiah Abdullah.
So that’s going to wrap it up with this special food sambal bilis puff recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
