Roti Sambal Ikan Bilis
Makan Tengah Hari • Malaysia
How to Make Anchovy Sambal Bun (Traditional & Healthy Version)
Anchovy Sambal Bun, known locally as Roti Sambal Ikan Bilis, is a beloved snack and lunch item in Malaysia, reflecting the country's multicultural food heritage. This savory bun is soft and fluffy, filled with spicy, aromatic sambal made from ikan bilis (anchovies), onions, and a medley of local spices like cili kering and serai (lemongrass). The fiery sambal contrasts beautifully with the slightly sweet, pillowy dough, creating a unique taste that Malaysians adore. Traditionally found in local bakeries and pasar malam (night markets), Anchovy Sambal Bun is a great way to experience Malaysian flavors in a convenient, handheld form. This healthier version uses less oil and whole wheat flour, making it a guilt-free option for those tracking calories or looking for a nutritious lunch. The interplay of umami-rich ikan bilis, the fragrance of pandan, and the gentle heat of sambal make this bun irresistible. Enjoying this bun is like taking a culinary journey through Malaysia’s rich food culture, where every bite tells a story.
Bahan-bahan(untuk 1 medium bun (approx. 80g))
- 1 cup Whole wheat flour (tepung gandum penuh)
- 1/2 packet (about 4g) Instant yeast (yis segera)
- 1/3 cup Warm water (air suam)
- 1 tbsp Olive oil (minyak zaitun)
- 1/2 tbsp Fine sugar (gula halus)
- 1/4 tsp Salt (garam)
- 1/4 cup Ikan bilis (anchovies), cleaned and rinsed (ikan bilis tanpa kepala)
- 1/4 cup Red onions, finely sliced (bawang merah)
- 2 pieces Dried chilies, soaked and blended (cili kering)
- 1 clove, minced Garlic (bawang putih)
- 1 stalk, white part only, minced Lemongrass (serai) - pilihan
- 1 small piece, knotted Pandan leaf (daun pandan) - pilihan
- 2 tbsp Low-fat milk (susu rendah lemak, for dough) - pilihan
Arahan
- 1
Prepare the dough: Combine whole wheat flour, instant yeast, sugar, salt, olive oil, and warm water (plus milk if using). Knead until a soft, elastic dough forms. Cover and let rise for 1 hour until doubled in size.
10 minutes (plus 1 hour rise)
Knead until dough is smooth for a fluffier bun.
- 2
Prepare the sambal: In a non-stick pan, dry-toast the ikan bilis until crispy. Remove and set aside. Using the same pan, add a touch of olive oil, sauté onions, garlic, lemongrass, and blended dried chilies until fragrant.
5 minutes
Toast ikan bilis on low heat to avoid burning and preserve nutrients.
- 3
Add toasted ikan bilis back into the pan, stir well, and cook sambal until slightly thickened. Add a knotted pandan leaf for aroma, then remove from heat and let cool.
5 minutes
Pandan leaf adds a distinct Malaysian aroma—don’t skip if available.
- 4
Divide risen dough into two equal portions. Flatten each ball and spoon a generous amount of cooled sambal filling into the center. Seal edges and shape into a bun.
5 minutes
Pinch dough edges tightly to prevent sambal from leaking during baking.
Kenapa hidangan ini sihat
This healthy Malaysian Anchovy Sambal Bun is baked, not fried, uses whole grain flour for extra fiber, and keeps oil to a minimum. The filling is rich in protein and micronutrients, making it satisfying and suitable for calorie-conscious eaters. By using local, fresh ingredients and reducing sugar, it’s a balanced meal option that fits well into a healthy lifestyle.
This Anchovy Sambal Bun recipe is packed with protein from ikan bilis and fiber from whole wheat flour, making it a nutritious choice for sustained energy. Ikan bilis is rich in calcium, iron, and essential omega-3 fatty acids, supporting bone health and heart health. Lemongrass and onions provide antioxidants and support digestion. Using less oil and opting for low-fat milk keeps the saturated fat content low, while the spicy sambal may help boost metabolism.
Petua
- 💡Tip 1: Use freshly cleaned ikan bilis for maximum flavor and reduced salt content.
- 💡Tip 2: For a softer bun, add a little extra milk or water to the dough if it feels dry.
- 💡Tip 3: Let the sambal filling cool completely before stuffing to prevent soggy dough.
Penyimpanan & hidangan
Store cooled buns in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a toaster oven for best texture. Avoid microwaving for extended periods to prevent sogginess.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 210.0 kcal |
