Minyak Cili dengan Ikan Bilis
Makan Tengah Hari • Malaysia
How to Make Chili Oil with Anchovy (Traditional & Healthy Version)
Chili Oil with Anchovy, known locally as 'Minyak Cili Ikan Bilis', is a beloved condiment in Malaysian cuisine, celebrated for its bold flavors and versatility. This dish showcases the multicultural culinary heritage of Malaysia, combining spicy chili, aromatic local herbs like daun pandan and serai (lemongrass), and crispy ikan bilis (anchovy), which is a staple ingredient in Malay and Chinese kitchens. Traditionally enjoyed with nasi lemak, noodles, or as a dipping sauce, this chili oil brings together layers of umami, heat, and savory notes. Malaysia's diverse food culture is reflected in this recipe, with influences from Malay, Chinese, and Indian communities. The use of locally grown chilies, lemongrass, and pandan leaves highlights the country's rich agricultural produce. Chili Oil with Anchovy is not only a flavor enhancer but also adds texture and depth to any meal, making it a great choice for lunch or as a side to various dishes. Its authentic taste, healthy adaptation, and use of indigenous ingredients make it an excellent addition to the MalaysianCalorie app for anyone seeking nutritious, flavorful options.
Bahan-bahan(untuk 2 tablespoons per serving, suitable for pairing with Malaysian rice dishes or noodles)
- 1/3 cup Ikan bilis (anchovy) (small, cleaned and rinsed)
- 6 Fresh red chilies (deseeded, sliced)
- 1 stalk Serai (lemongrass) (bruised)
- 1 Daun pandan (pandan leaf) (tied into a knot) - pilihan
- 4 cloves Garlic (finely chopped)
- 2 Shallots (thinly sliced)
- 1 tablespoon Low-sodium soy sauce
- 1/4 cup Cooking oil (canola or sunflower) (heart-healthy option)
- 1/2 teaspoon Salt
- 1/2 teaspoon Sugar - pilihan
Arahan
- 1
Rinse ikan bilis thoroughly and pat dry. Heat 1 tablespoon of oil in a pan. Fry ikan bilis until golden and crispy. Remove and set aside.
5 minutes
Ensure anchovies are dry before frying for maximum crispiness.
- 2
In the same pan, add remaining oil. Sauté garlic, shallots, and lemongrass until fragrant.
5 minutes
Keep heat medium to avoid burning the aromatics.
- 3
Add sliced chilies and stir-fry until softened. Optionally, add pandan leaf for extra aroma.
4 minutes
Deseed chilies for a milder heat if preferred.
- 4
Stir in salt, sugar, and soy sauce. Cook for another 2 minutes, allowing flavors to meld.
2 minutes
Taste and adjust seasoning as desired.
Kenapa hidangan ini sihat
By frying anchovies in a minimal amount of healthy oil and using fresh aromatics, this recipe reduces saturated fat while boosting nutrient density. It avoids artificial additives and preservatives, focusing on natural ingredients that support balanced eating. The controlled use of salt and sugar makes it suitable for calorie-conscious individuals, and its high protein content helps keep you satiated, aiding in weight loss and muscle maintenance.
This Chili Oil with Anchovy recipe utilizes heart-healthy oils and incorporates protein-rich ikan bilis, making it a nutritious addition to your meal. Anchovies are a source of lean protein, calcium, and omega-3 fatty acids, while chilies provide vitamin C and antioxidants. Using lemongrass and pandan enhances flavor without extra calories, and low-sodium soy sauce keeps sodium levels in check. Shallots and garlic add anti-inflammatory properties, making this dish beneficial for overall health.
Petua
- 💡Tip 1: Fry ikan bilis separately to keep them crispy when mixed with chili oil.
- 💡Tip 2: Use fresh local chilies for the best flavor and heat.
- 💡Tip 3: Add pandan leaf for a unique Malaysian aroma that enhances the oil.
Penyimpanan & hidangan
Store in a sterilized airtight glass jar in the refrigerator for up to 2 weeks. Use clean utensils to avoid contamination and maintain freshness.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 80.0 kcal |
