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The Sambal Ikan Bilis Melt

Updated: Oct 7, 2023

This recipe is featured in my ECookbook:

This marks the end of this collaboration. I thought of finishing it with a bang but chose a subtle route instead. A quiet closing to be exact. Anyway, if you are a Singaporean, you probably heard of the Canadian Pizza secret menu. One of the items is Sambal Ikan Bilis pizza!

Yes! Back in those days when Canadian Pizza was at its peak, they had loads of secret menu items. It is sad that they had taken down their secret menu entirely. Fret not, cos I got you covered. Whenever I am craving that pizza and I want a quick bite, I would make this grilled sandwich. Every bite is nostalgic. I am not gonna lie as I'd heard it from somewhere that peanut butter is also added to that pizza.

Ikan Bilis is actually dried anchovies. If you can't get your hands on any, any dried fish would work. You can also use different types of good melting cheese. I am just keeping it simple with mozzarella and parmigiano reggiano. In closing, I hope you will give this sandwich a try.



(Serve 2)

  • Ikan Bilis / Dried Anchovies, 200g

  • Canola / Sunflower / Grapeseed / Peanut Oil, For Sauté

  • Onion Finely Sliced, 1

  • Sea Salt, Pinch

  • Gula Melaka, Pinch

  • Garlic Thinly Sliced, 3 Cloves

  • Sambal Homemade, 3 TBSP (Adjust To Preference)

  • Crunchy Peanut Butter Preferably Pic's, 2 TBSP

  • Scallions Finely Chopped, A Handful

  • Kewpie Mayo, 4 Spread

  • Shokupan Homemade / White Sandwich Bread, 4 Slices

  • Parmigiano Reggiano, For Grating

  • Mozzarella Cheese, A Handful Of Slices



  • Cast Iron Skillet / Pan



  1. Please visit my "How To Make Sambal" page for the recipe.

  2. Please visit my "How To Make Shokupan" page for the recipe.

  3. Soak the ikan bilis in warm water for 1 hour.

  4. In a skillet or pan over medium heat, add in oil.

  5. Once the oil is heated up, add in the onion.

  6. Season with salt and gula melaka.

  7. Sauté until lightly caramelized.

  8. Add in garlic, ikan bills & sambal.

  9. Sauté until well combined.

  10. Add in peanut butter & scallions.

  11. Sauté until well combined.

  12. Remove from heat.

  13. Spread mayo on 1 side of each bread.

  14. Without any heat & using the same skillet & pan, grate in some Parmigiano roughly to the size of your bread.

  15. Bring the heat up to low.

  16. Place a slice of bread onto the grated Parmigiano, mayo side down.

  17. Place a few slices of mozzarella on the bread, follow by the sambal ikan bilis.

  18. Top with a few more slices of mozzarella.

  19. Lastly, bread, mayo side up.

  20. Using a spatula, gently press the sandwich.

  21. Cover & cook for about 1 to 2 mins or until the bottom is crisp-browned.

  22. Remove the sandwich with a spatula.

  23. Off the heat & grate in some Parmigiano.

  24. Swiftly, flip the sandwich onto the Parmigiano.

  25. Cover & cook for about 1 min or until the bottom is crisp-browned.

  26. Remove from heat & repeat the step for the remaining sandwich.

  27. Serve immediately.

How's my cheese pull?


Recipe Video:


This recipe is featured in my ECookbook:

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