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Indonesian - (Ikan Bilis dan Petai)

Favourite Dishes from the Tunku's Kitchen
by Y.T.M. Dato' Tunku Mukminah Tunku Mohd Jiwa

Serves 4-6


    • Cooking oil - 50 ml
    • Shallots - 6, peeled and sliced
    • Chilli paste - 2 Tbsp
    • Shrimp paste (belacan) - 4-cm, roasted & ground
    • Tamarind pulp (asam jawa) - 30 g, mixed with 100 ml water, squeezed and strained
    • Salt - to taste
    • Sugar - to taste
    • Petai - 80 g, peeled
    • Anchovies (ikan bilis) - 200 g, deep fried


• Heat cooking oil in a frying pan (skillet).

• Add shallots, chilli paste and shrimp paste. Stir-fry until fragrant.

• Add tamarind juice, salt and sugar to taste.

• When  gravy is slightly thickened, add petai and anchovies.

• Cook for another 3 minutes.

• Dish out onto a serving plate.




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