Petai Sambal with Ikan Bilis

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Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 15 g dried anchovies (ikan bilis)15g

Vegetables· 2

  • 50 g petai (halved)50g
  • 45 g onion (sliced)45g

Sauces· 3

  • 22 g chili paste (cili boh)22g
  • 15 g tomato purée15g
  • 5 g tamarind paste (dissolved)5g

Spices· 2

  • 2 g sugar (a pinch)(staple)2g
  • pinch of salt (to taste)(staple)1g

Fats & oils· 1

  • 6 g cooking oil (just over 1 tsp)6g

  1. Rinse the ikan bilis quickly and pat dry, split the petai in half and slice the onion.

    Why? A quick rinse washes off excess salt, and drying is what lets the anchovies toast up crisp — damp ones just go soggy in the pan.

    Tip: Splitting the petai helps it cook evenly and take on the sambal; soak it in cold water 5 min first if you find the smell strong.

    Next up:In a dry non-stick pan, toast the ikan bilis over medium-low heat 3–4 min until golden and crisp; set aside.

  2. 4 min · hands-free

    In a dry non-stick pan, toast the ikan bilis over medium-low heat 3–4 min until golden and crisp; set aside.

    Why? The original deep-fries the anchovies, and even a handful drinks up plenty of oil. Dry-toasting gets them just as crisp while keeping their salty umami — the key oil-saver here.
    Watch out: Keep the heat modest — anchovies are thin and scorch bitter the moment you look away.
    03:30

    Next up:In the same pan, heat the oil and soften the onion, then add the cili boh and tomato purée and fry 3 min until the oil reddens.

  3. In the same pan, heat the oil and soften the onion, then add the cili boh and tomato purée and fry 3 min until the oil reddens.

    Why? Frying the cili boh until the oil reddens turns the sambal deep and rounded rather than raw, and the tomato purée's sweet-tang means less sugar.

    Tip: Add a splash of water if the pan dries so the sambal doesn't scorch.

    Next up:Add the tamarind water, sugar and 3 tbsp water, simmer into a thick sambal, stir in the petai for 2 min, then fold in the ikan bilis, taste and turn off the heat.

  4. Add the tamarind water, sugar and 3 tbsp water, simmer into a thick sambal, stir in the petai for 2 min, then fold in the ikan bilis, taste and turn off the heat.

    Why? The anchovies are salty on their own, so adding them last keeps them crisp and lets you season at the end without the whole dish turning too salty.

    Tip: Petai and anchovy umami amplify each other — with half a bowl of brown rice it's a full meal.