Kerabu Taugeh Ikan Bilis

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 12 g dried anchovies (ikan bilis)12g

Vegetables· 4

  • 80 g bean sprouts (tails trimmed)80g
  • 20 g shallots (thinly sliced)20g
  • 8 g red chili (julienned)8g
  • 10 g spring onion (cut into lengths)10g

Spices· 2

  • 2 g sugar (½ tsp)(staple)2g
  • a pinch of salt(staple)1g

Fruit· 2

  • juice of ~½ lime (12 g)12g
  • 1 calamansi (juiced)5g
  1. 3 min · hands-free

    In a dry non-stick pan over medium-low heat, toast the anchovies for about 3 min, tossing constantly until golden and crisp, then set aside to cool.

    Why? The traditional version deep-fries the anchovies, which soak up a lot of oil. Toasting them dry brings out the same aroma and crunch with almost no added fat — the key fat-loss swap in this dish.
    Watch out: Anchovies scorch fast — keep the heat low, toss the whole time, and pull them off the moment they smell fragrant and turn golden.
    03:00

    Next up:Trim the tails off the bean sprouts, rinse quickly in cool water, drain well, and put them in a large bowl.

  2. Trim the tails off the bean sprouts, rinse quickly in cool water, drain well, and put them in a large bowl.

    Why? Keeping the sprouts raw and crisp is the soul of this kerabu — no blanching or frying, so you keep that fresh crunch along with the nutrients and moisture.

    Tip: Drain thoroughly — wet sprouts water down the dressing and dull the flavour.

    Next up:Add the sliced shallots, chili and spring onion to the bowl, squeeze in the lime and calamansi juice, and add the sugar and a pinch of salt.

  3. Add the sliced shallots, chili and spring onion to the bowl, squeeze in the lime and calamansi juice, and add the sugar and a pinch of salt.

    Why? The double citrus of lime and calamansi replaces mayo — fresh and fat-free; a touch of sugar balances the sourness and salt lifts it all, that signature kerabu sour-spicy-sweet.

    Tip: Deseed the chili for less heat, or slice it in whole if you like it fiery.

    Next up:Toss the toasted anchovies through only just before serving, mix quickly, and enjoy.

  4. Toss the toasted anchovies through only just before serving, mix quickly, and enjoy.

    Why? Adding the anchovies last keeps them crisp — mix them in too early and the dressing softens them. This locks in the crunch and spreads the savoury note through every bite.

    Tip: Great as a refreshing side or a light bite; add a small portion of brown rice for a complete low-fat meal.