Dried Anchovy Sambal – Spicy Chilli Jam
What is sambal? [WIKIPEDIA]
Sambal is a chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loan-word of Javanese and Sundanese origin (sambel).[1][3] It originated from the culinary traditions of Indonesia, and is also an integral part of the cuisines of Malaysia, Sri Lanka, Brunei and Singapore.[4] It has also spread through overseas Indonesian populations to the Netherlands and Suriname.
What are dried anchovies? [WIKIPEDIA]
In Southeast Asian countries, anchovies are known as ikan teri in Indonesia, ikan bilis or setipinna taty in Malaysia (ikan being the Malay word for fish); and dilis, gurayan, monamon, guno or bolinaw in the Philippines. They are usually sold dried, but are also popularly used in fermented condiments like the Philippine bagoong and Malaysian budu. Ikan bilis is normally used in a similar way to dried shrimp in Malaysian cuisine. In Indonesia, Malaysia, the Philippines and Singapore anchovies are commonly used to make fish stock or are deep fried. Anchovies are also popular ingredients for the traditional Javanese 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!