Sambal Anchovy Crepe
Makan Tengah Hari • Malaysia
How to Make Sambal Anchovy Crepe (Traditional & Healthy Version)
Sambal Anchovy Crepe is a creative fusion dish inspired by Malaysia’s vibrant multicultural cuisine. Combining the robust flavors of sambal ikan bilis (anchovy sambal) with light, airy crepes, this recipe is a modern twist on traditional Malaysian street food. The crepe serves as a delicate vessel for the spicy, umami-rich sambal, offering a balanced bite that celebrates local ingredients like pandan and lemongrass. This dish is perfect for lunch, providing a satisfying yet healthy meal that showcases the depth of Malaysian flavors without excess calories. Rooted in Malaysian culinary traditions, sambal is a beloved condiment found across homes and hawker stalls. The addition of anchovies (ikan bilis) brings a savory punch, commonly enjoyed in nasi lemak. By wrapping sambal in a soft crepe, this recipe honors Malaysia's adaptability and openness to fusion, making it suitable for health-conscious diners. It's a testament to Malaysia’s food heritage, blending Malay, Chinese, and Indian influences while using local staples like santan, shallots, and cili padi for authentic flavor. Ideal for those seeking a nutritious meal with a spicy kick, Sambal Anchovy Crepe is a celebration of Malaysian taste and culture.
Bahan-bahan(untuk 1 crepe with sambal filling)
- 1 cup Whole wheat flour (tepung gandum)
- 1 Egg (for crepe batter)
- 1/2 cup Low-fat santan (coconut milk) (santan)
- 1/2 cup Water (for crepe batter)
- 1/4 cup Ikan bilis (anchovies), cleaned (ikan bilis)
- 2 Shallots, finely chopped (bawang merah)
- 2 cloves Garlic, minced (bawang putih)
- 2 Cili padi (bird’s eye chili), sliced (cili padi)
- 1 Pandan leaf (daun pandan, tied into a knot) - pilihan
- 1 stalk Lemongrass (serai, crushed) - pilihan
- 1 tbsp Palm sugar (gula melaka)
- 1/2 tsp Salt (garam)
- 2 tsp Cooking oil (for sautéing)
Arahan
- 1
Prepare the crepe batter by whisking whole wheat flour, egg, low-fat santan, and water until smooth. Let it rest for 5 minutes.
5 minutes
Ensure batter is lump-free for thin crepes.
- 2
Heat a non-stick pan and lightly grease with oil. Pour a ladle of batter and swirl to coat the pan thinly. Cook each side for about 2 minutes until golden. Repeat for remaining batter.
8 minutes
Keep crepes warm by covering with a cloth.
- 3
To make sambal, heat oil in a pan. Sauté shallots, garlic, and cili padi until fragrant.
3 minutes
Low heat prevents burning, enhancing sambal aroma.
- 4
Add cleaned ikan bilis, pandan leaf, and lemongrass. Stir-fry until anchovies are crispy.
4 minutes
Remove pandan and lemongrass before serving for texture.
Kenapa hidangan ini sihat
By swapping refined flour for whole wheat and using low-fat santan, this recipe lowers calorie and fat content while boosting dietary fiber. Anchovies add lean protein without excessive fat, making the dish filling yet light. Local herbs and aromatics enhance flavor naturally, reducing the need for extra salt or oil. This health-conscious approach makes Sambal Anchovy Crepe suitable for calorie tracking, weight management, and balanced diets without compromising authentic Malaysian taste.
This Sambal Anchovy Crepe recipe uses whole wheat flour for added fiber and complex carbohydrates, supporting digestive health and sustained energy. Anchovies (ikan bilis) are a rich source of protein, calcium, and omega-3 fatty acids, promoting muscle repair and bone strength. The use of low-fat santan reduces saturated fat content, while shallots, garlic, cili padi, lemongrass, and pandan provide antioxidants and vitamins. Palm sugar is used minimally for a touch of sweetness and micronutrients. Overall, this dish offers balanced macros and essential nutrients.
Petua
- 💡Tip 1: For crispier crepes, add a teaspoon of oil to the batter.
- 💡Tip 2: Make sambal ahead of time for intensified flavor.
- 💡Tip 3: Use non-stick pans for easy crepe flipping.
Penyimpanan & hidangan
Store crepes and sambal separately in airtight containers in the fridge for up to 2 days. Reheat crepes on a pan and sambal in a microwave before assembling. Do not freeze as texture may be affected.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 200.0 kcal |
