Sambal Ikan Bilis is a chilli sambal made with anchovies and candlenuts (also known as Kemiri) It's one of the classic sambal recipes and important when making Nasi Lemak, a famous Malay coconut rice dish. If you're lucky enough to own a copy of Ping Coombes book Malaysia her recipe for Nasi Lemak - Malaysian Spicy Coconut Rice - calls for this funky little ingredient.
This sambal will really enhance your rice dishes but can also be used as a dip or simply as a condiment.
Made in Singapore, Woh Hup is one of the best loved brands in South East Asia, their sauces are used by some of the regions best restaurants. Singapore cuisine is a melting pot of flavours, with Malay, Chinese and Indian influences. It has some of the most exciting street food and in 2016, two hawker stalls were actually awarded Michelin stars.
Allergens: FISH, SOY, NUTS, CRUSTACEANS
Ingredients: Onion, water, anchovies (14.1%), soybean oil, chilli (7.1%), sugar, tamarind, garlic, flavour enhancer (E621), salt, candlenut, shrimp paste (shrimp, salt, water), thickener (E1422), acidity regulator (E270, E330), preservative (E211).
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