Sambal Ikan Bilis Bao Sandwich

Daniel
Aug 21, 2021
3 min read

Updated: May 22

This recipe is featured in my ECookbook:

Foodnotes - Sambal

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For as long as I can remember, I made this recipe after my tiny food tour in Bukit Bintang before Covid19. Yes, BC! This recipe is kinda a throwback.

Other than the famous Ramly Burger, the Sambal Ikan Bilis sandwich is also another famous sandwich in Malaysia. Disappointedly, I didn't have the chance to taste it. My tummy just couldn't take in anymore after all the other yummilicious food. You can check out my food tour here. Since I couldn't taste the burger, I decided to make it.

In case you didn't know, Sambal Ikan Bilis is a Malay term for stir fried dried anchovies with chili sauce. The Sambal Ikan Bilis sandwich in Malaysia is a very simple sandwich consist of just Ikan Bilis and a few slices of cucumber. I decided to tweet a few elements with some of my touches.

I am using a fold-over bao rather than the usual burger buns. Yes! I live for them grill marks. I am also using a simple Greek style yogurt sauce to sorta cool down the spiciness and to cut thru' all that seafoody spicy richness as well. And so here it is my take on the Sambal Ikan Bilis sandwich. Hope you will enjoy making this sandwich as much as I do.

Ingredients:

(Make 4 bao sandwiches)

Sambal Ikan Bilis:
Dried Scallops, 1 TBSP
Dried Shrimps, 1 TBSP
Dried Anchovies aka Ikan Bilis, 2 TBSP
Shallots, 4
Garlic, 3 Cloves
Red Onion Coarsely Chopped, 1
Ginger, 1/2"
Galangal, 1/2"
Tomato Puree, 1 TBSP
Belachan / Fermented Shrimp Paste, 1 TBSP
Sambal Homemade, 3 TBSP
Grapeseed / Peanut / Sunflower / Canola Oil, For Frying
Gula Melaka, 2 TBSP Adjust To Preference
Dried Mushroom Powder, Pinch
Tamarind Juice, 1 TBSP
Peanut Butter Preferably Pic's, 1 TBSP
Yogurt Sauce:
Cucumber Peeled Shredded, 1/2
Coconut Vinegar / Apple Cider Vinegar, 2 TBSP
Greek Yogurt, 75g
Dried Coriander, Pinch
Black Pepper. Pinch
Sea Salt, Pinch
Bao Sandwich:
Homemade Turn Over Bao Homemade, 4

Equipment:

Cast Iron Skillet / Pan
Blender / Food Processor

Directions:

Please visit my "How To Make Bao / Turnover Bao / Mantou" page for the recipe.
Please visit my "How To Make Sambal" page for the recipe.
Prepare the Sambal Ikan Bilis
Soak dried scallops, shrimps, and anchovies in warm water for 30 minutes.
Drain and reserve the soaking water.
Blend shallots, garlic, onion, ginger, galangal, tomato puree, belachan, sambal, and ¼ cup reserved seafood water until smooth. Set aside.
In a skillet, heat 1" of oil over medium heat.
Fry the drained seafood carefully (it will splatter) until anchovies are golden and crispy.
Remove and drain, reserving 2 TBSP of oil in the skillet.
Add sambal blend to the skillet.
Add another ¼ cup seafood water to the blender to rinse it, then pour into the skillet.
Add gula melaka and sauté until the sambal darkens in color.
Stir in mushroom powder and tamarind juice.
Add fried seafood and mix to combine.
Stir in peanut butter until fully incorporated.
No salt added as the seafood is already salty—season to taste if needed.
Remove from heat and set aside.
Prepare the Yogurt Sauce
Place shredded cucumber in a sieve over a bowl.
Add 1 TBSP coconut vinegar and a pinch of salt. Stir and let sit for 30 minutes.
Transfer cucumber to a lint-free towel and squeeze out all excess liquid.
In a mixing bowl, combine cucumber, yogurt, remaining 1 TBSP coconut vinegar, coriander, pepper, and salt.
Stir until fully mixed.
Taste and adjust seasoning.
Chill until ready to use.
Assemble the Bao Sandwiches
Grill turnover bao on a hot griddle until light grill marks appear.
Gently open each bao.
Spread a layer of yogurt sauce inside.
Fill with a generous scoop of sambal ikan bilis.
Repeat for remaining bao.
Serve immediately while warm.