Sambals are used like chutneys in Indian cuisine and Nam Phriks in Thai cuisine. They are a flavoursome, generally quite spicy, accompaniments to rice based dishes. They have a consistency of a semi dry sauce and best served hot.


  • 100g ikan bilis (dry anchovies), soaked and washed
  • 3 tbsp oil
  • 1 Bombay onion, sliced
  • 2 tbsp chilli paste
  • 5 shallots
  • 2 cloves garlic
  • 1 stalk lemon grass, thinly sliced
  • 1/2 tsp belacan (dry shrimps) granules
  • 1/2 tsp ikan bilis (dry anchovies) granules
  • 1 tsp sugar or to taste
  • 2 tbsp lime juice
  • 2 tbsp water
  1. Heat oil in a wok, saute pounded ingredients, chilli paste and belacan until fragrant.
  2. Add ikan bilis and big onions and stir-fry well.Mix in lime juice, water and seasoning ingredients. Mix well. Dish out and serve.