Petai Sambal with Ikan Bilis

Name: 臭豆江鱼仔参巴（Petai Sambal Ikan Bilis）
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Cuisine: malaysian
Ingredients: 50 g petai (halved); 15 g dried anchovies (ikan bilis); 22 g chili paste (cili boh); 45 g onion (sliced); 15 g tomato purée; 5 g tamarind paste (dissolved); 6 g cooking oil (just over 1 tsp); 2 g sugar (a pinch); pinch of salt (to taste)

A leaner petai sambal: the ikan bilis is dry-toasted instead of deep-fried, and the natural umami of petai and anchovies lets you halve the oil — a fiery sambal that still eats like a feast over rice.

240 kcal15g ProteinOne pan

240 kcal↓ saves ~ 120 kcal

Traditional deep-fried petai sambal ikan bilis≈360 kcal

MakanFit240 kcal

P 15gC 28gF 8gFib 4g