马来食摊一道常见的下饭菜，叫 ikan bilis masak kicap
分量： 2人份
需时： 15分钟
材料：
去骨江鱼仔 – 200 克
大葱头 – 1粒，切片
小辣椒 – 6条，切粒
红辣椒 – 1条，切片
酱油 – 2汤匙
油 – 5汤匙
准备功夫：
1. 把去骨江鱼仔洗净晒干待用
煮法：
1. 烧热锅倒入油，下江鱼仔炒至金黄色, 捞上待用
2. 原先的油，下大葱头至香
3. 加入小辣椒，炒均
4. 下炸脆江鱼仔，炒均
5. 下酱油，炒均，熄火，上菜
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Ikan Bilis Masak Kicap 香辣脆江鱼仔
Course: MainCuisine: malayServings
2
servingsCooking time
15
minutesa.k.a. ikan bilis cili padi, definitely one of our favs from the Malay stalls
Ingredients
200g boneless anchovies (ikan bilis)
1 big onion (cut it)
6 cili padi (cut it)
1 red chilli (cut it)
2 tbsp of soy sauce
5 tbsp of oil
Instructions
- Preparations:
- Wash the boneless anchovies and dry it first
- Steps:
- Heat the wok with oil, add in anchovies and fry until golden brown, set aside first once it’s done
- Reuse the oil, add in big onion, saute it
- Add in cili padi, fry evenly
- Add in crispy anchovies, fry evenly
- Add in soy sauce, fry evenly, turn off the gas and it’s done!
Recipe Video
厨房摄影棚 Kitchen Studio For Rent
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