How to Make Stir-Fried Vegetables with Anchovy Chili Oil (Traditional & Healthy Version)
Stir-Fried Vegetables with Anchovy Chili Oil is an iconic Malaysian lunch dish that beautifully showcases the country’s multicultural cuisine. Bursting with vibrant colors and bold flavors, this dish highlights the use of local greens such as sawi (mustard greens), carrots, and capsicum, paired with a spicy, aromatic anchovy chili oil that is a staple in many Malaysian households. The anchovy chili oil, known locally as minyak cili ikan bilis, brings a delightful umami punch and a gentle heat, making every bite memorable. Rooted in the everyday kitchens of Malaysia, this stir-fry is both homely and celebratory, often served during family gatherings or as a nutritious weekday meal. It draws on influences from the Malay, Chinese, and Nyonya communities, using ingredients like bawang putih (garlic), cili merah (red chili), and ikan bilis (anchovies), all of which are easily found in wet markets across the nation. This dish is not only a treat for the taste buds but also a smart choice for those seeking a balanced, health-conscious meal that doesn’t compromise on authentic Malaysian flavor.
Bahan
Arahan langkah demi langkah
Step 1 · Prepare all vegetables by washing and slicing as described
Prepare all vegetables by washing and slicing as described. Mince the bawang putih and slice the cili merah if using.
Step 2 · Heat a non-stick wok over medium heat
Heat a non-stick wok over medium heat. Add 2 tablespoons of minyak cili ikan bilis and sauté the minced garlic until fragrant.
Step 3 · Add the bruised lemongrass and sliced red chili
Add the bruised lemongrass and sliced red chili. Stir-fry for 1 minute until aromatic.
Step 4 · Add the carrots
Add the carrots, baby corn, and capsicum. Stir-fry for 2–3 minutes until slightly tender but still crisp.
Step 5 · Add the sawi and 2 tablespoons of water
Add the sawi and 2 tablespoons of water. Stir-fry quickly until the greens are wilted but still bright green.
Step 6 · Season with low-sodium soy sauce
Season with low-sodium soy sauce, a pinch of salt, and white pepper. Mix well to combine the flavors.
Step 7 · Remove the lemongrass stalk
Remove the lemongrass stalk. Serve hot, garnished with extra anchovy chili oil if desired.
Mengapa resipi ini sihat
This dish prioritizes whole, fresh vegetables and uses a flavorful anchovy chili oil in moderation, offering big taste without excess calories. The use of local greens and minimal refined ingredients maximizes nutrients and supports sustainable eating. It’s perfect for those tracking calories or seeking to add more vegetables and lean protein to their meals, while still enjoying authentic Malaysian flavors.
Nota tentang tradisi
Stir-fried vegetables with anchovy chili oil is deeply rooted in everyday Malaysian home cooking, influenced by both Malay and Chinese traditions. Ikan bilis is a beloved ingredient across the country, especially in the kampung (village) kitchens of Selangor and Johor. This dish is often prepared for lunch or as a side at family dinners, and is commonly enjoyed during fasting months or as a nutritious meal during busy weekdays.