Dried Anchovy Sambal – Spicy Chilli Jam
What is sambal? [WIKIPEDIA]
SambalĀ is aĀ chilli sauceĀ orĀ paste, typically made from a mixture of a variety ofĀ chilli peppersĀ with secondary ingredients such asĀ shrimp paste, garlic,Ā ginger,Ā shallot,Ā scallion,Ā palm sugar, andĀ lime juice.Ā SambalĀ is anĀ IndonesianĀ loan-wordĀ ofĀ JavaneseĀ andĀ SundaneseĀ origin (sambel).[1][3]Ā It originated fromĀ the culinary traditions of Indonesia, and is also an integral part of the cuisines ofĀ Malaysia,Ā Sri Lanka,Ā BruneiĀ andĀ Singapore.[4]Ā It has also spread throughĀ overseas Indonesian populationsĀ to theĀ NetherlandsĀ andĀ Suriname.
What are dried anchovies? [WIKIPEDIA]
In Southeast Asian countries, anchovies are known asĀ ikan teriĀ in Indonesia,Ā ikan bilisĀ orĀ setipinna tatyĀ in Malaysia (ikanĀ being theĀ MalayĀ word for fish); andĀ dilis,Ā gurayan,Ā monamon,Ā gunoĀ orĀ bolinawĀ in the Philippines. They are usually sold dried, but are also popularly used in fermented condiments like the PhilippineĀ bagoongĀ and MalaysianĀ budu.Ā Ikan bilisĀ is normally used in a similar way toĀ dried shrimpĀ inĀ Malaysian cuisine. In Indonesia, Malaysia, the Philippines and Singapore anchovies are commonly used to makeĀ fish stockĀ or are deep fried. Anchovies are also popular ingredients for the traditional JavaneseĀ sambal.
Dried Anchovy Sambal – Spicy Chilli Jam
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Cathryn Ibtihaj –
Tried this sambal and really enjoyed it. Not too spicy and not too sweet. Highly recommended for sambal in the UK!