Roti Ikan Bilis Pedas
Makan Tengah Hari • Malaysia
How to Make Spicy Anchovy Bun (Traditional & Healthy Version)
Spicy Anchovy Bun, known locally as 'Roti Ikan Bilis Pedas', is a beloved lunch treat across Malaysia. This bun features a soft, fluffy bread encasing a spicy sambal ikan bilis (anchovy sambal) filling. Drawing from Malaysia’s diverse culinary heritage, it blends flavours from Malay, Chinese, and Indian influences, using local ingredients such as pandan leaves for aroma and lemongrass for depth. The sambal filling is crafted with ikan bilis (anchovies), onions, chilies, and a touch of belacan for that unmistakable umami kick. Traditionally found in kopitiams and local bakeries, Spicy Anchovy Bun is both comfort food and a celebration of Malaysia’s multicultural palate. This healthy version of Spicy Anchovy Bun uses whole wheat flour, minimal oil, and reduced sugar, making it suitable for calorie-conscious eaters. The anchovy filling, rich in protein and minerals, is balanced by aromatic herbs and spices grown in Malaysian soil. Whether enjoyed as a light lunch or mid-morning snack, this bun offers the best of Malaysian street food in a nutritious, home-cooked form.
Bahan-bahan(untuk 1 medium bun per person)
- 1 cup Whole wheat flour (tepung gandum)
- 1 teaspoon Instant yeast (yis segera)
- 1/3 cup Warm water (air suam)
- 1 tablespoon Brown sugar (gula perang)
- 1 tablespoon Extra virgin olive oil (minyak zaitun)
- 1/2 teaspoon Salt (garam)
- 1/4 cup Dried anchovies (ikan bilis)
- 1/2 medium Red onion (bawang merah)
- 1 Fresh red chili (cili merah)
- 1 stalk Lemongrass (serai, finely chopped)
- 1 small Pandan leaf (daun pandan, for aroma) - pilihan
- 1/2 teaspoon Belacan (shrimp paste) - pilihan
- 2 tablespoons Santan (coconut milk) (for sambal richness) - pilihan
Arahan
- 1
Prepare the dough by mixing whole wheat flour, instant yeast, warm water, brown sugar, olive oil, and salt. Knead until smooth and elastic.
5 minutes
Cover dough and let it rest for 10 minutes for easier shaping.
- 2
While dough rests, rinse dried anchovies (ikan bilis) to reduce saltiness. Pat dry and lightly toast in a dry pan until crisp.
5 minutes
Toasting enhances umami and reduces excess oil needed later.
- 3
Blend red onion, chili, lemongrass, and belacan into a coarse paste. Sauté with minimal oil in a pan until fragrant.
5 minutes
Add pandan leaf to release aroma during sautéing.
- 4
Add toasted anchovies and santan to the pan. Stir-fry until sambal thickens and anchovies are coated.
3 minutes
Simmer on low heat to preserve nutrients and prevent burning.
Kenapa hidangan ini sihat
By using whole wheat flour and minimal oil, Spicy Anchovy Bun delivers complex carbohydrates and healthy fats, reducing refined sugars and saturated fats. The anchovy sambal brings high-quality protein and essential minerals, which are vital for muscle growth and energy. The aromatic herbs and spices promote anti-inflammatory benefits and add rich flavour without excessive salt or additives. This wholesome recipe fits well into calorie-controlled meal plans and offers a nutritious twist on a Malaysian classic.
This Spicy Anchovy Bun is high in protein from ikan bilis, and whole wheat flour adds dietary fiber for digestive health. The filling uses natural aromatics like lemongrass and pandan, which are rich in antioxidants. Anchovies supply calcium, iron, and omega-3 fatty acids, supporting bone and heart health. Minimal oil and sugar keep calories in check, making it suitable for balanced diets. Coconut milk offers healthy fats, while the use of fresh herbs enhances vitamin A and C content.
Petua
- 💡Tip 1: Use fresh pandan leaves for authentic aroma.
- 💡Tip 2: Toast ikan bilis before adding to sambal for extra crispiness.
- 💡Tip 3: Let dough rest after kneading to ensure soft buns.
Penyimpanan & hidangan
Store cooled buns in an airtight container for up to 2 days. Reheat in oven or air fryer for best texture. Do not refrigerate as bread may harden.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 215.0 kcal |
