How to Make Sambal Anchovy Filled Bun (Traditional & Healthy Version)
Sambal Anchovy Filled Bun, or Roti Sambal Ikan Bilis, is an iconic Malaysian bakery delight that weaves together the vibrant flavors of sambal with the soft, pillowy texture of homemade buns. Hailing from local bakeries and pasar malam (night markets), this bun is a testament to Malaysia's multicultural food scene and inventive use of local ingredients like ikan bilis (anchovies), cili padi (bird’s eye chili), and fresh pandan leaves. While traditionally enjoyed as a quick lunch or savory snack, our healthy take uses less oil and whole wheat flour, making it perfect for calorie-conscious eaters. The heart of this bun is the spicy, aromatic sambal filling, made with a blend of onions, garlic, and local cili padi, balanced by the salty umami of ikan bilis. Wrapped in a soft, enriched dough that’s subtly scented with pandan, this bun delivers a satisfying contrast of flavors and textures. With the growing trend of health awareness in Malaysia, this recipe showcases how traditional favorites can be made lighter without sacrificing authentic taste. It’s a flavorful, protein-rich option suited for busy Malaysians seeking a wholesome meal on the go.
Bahan
Arahan langkah demi langkah
Step 1 · Prepare the dough: In a large bowl
Prepare the dough: In a large bowl, combine whole wheat flour, instant yeast, and a pinch of salt. Add warm water, low-fat milk, and olive oil. Mix until a soft dough forms. Knead for 5 minutes until smooth.
Step 2 · Rest the dough: Cover with a damp cloth and let it rise in a warm s...
Rest the dough: Cover with a damp cloth and let it rise in a warm spot for 30 minutes, or until doubled in size.
Step 3 · Make the sambal filling: Dry-fry ikan bilis in a pan over low heat ...
Make the sambal filling: Dry-fry ikan bilis in a pan over low heat until crispy. Remove and set aside. In the same pan, add sliced onion, garlic, cili padi, and lemongrass. Sauté until fragrant.
Step 4 · Blend the sambal: Using a mortar and pestle or blender
Blend the sambal: Using a mortar and pestle or blender, grind the sautéed mixture with palm sugar and salt until a coarse paste forms. Stir in the crispy ikan bilis.
Step 5 · Shape the buns: Divide the risen dough into 2 portions
Shape the buns: Divide the risen dough into 2 portions. Flatten each, place a generous spoonful of sambal filling in the center, and pinch to seal. Shape into smooth balls.
Step 6 · Second rise: Place filled buns on a baking tray lined with parchment
Second rise: Place filled buns on a baking tray lined with parchment. Cover and let rise for another 15 minutes.
Step 7 · Bake: Preheat oven to 180°C (350°F)
Bake: Preheat oven to 180°C (350°F). Bake buns for 15–18 minutes until golden brown. For extra fragrance, place a knotted pandan leaf on the tray during baking.
Mengapa resipi ini sihat
By using whole wheat flour instead of refined flour, you increase fiber content, which aids digestion and promotes satiety, making it ideal for weight management. The reduced oil and the inclusion of nutrient-dense ikan bilis make this bun a low-calorie, high-protein option compared to standard bakery buns. This recipe is crafted with Malaysian health-conscious eaters in mind, focusing on wholesome, local ingredients and lighter cooking methods.
Nota tentang tradisi
Sambal Anchovy Filled Bun is a beloved treat in Malaysia, commonly found in local bakeries and at festive bazaars. Its origins lie in the country’s creative fusion of traditional sambal with Western-style bread, reflecting Malaysia’s multicultural influences. Often enjoyed as a quick lunch or snack, especially during Ramadan bazaars or Hari Raya, this bun is a nostalgic favorite for many Malaysians across generations.