Spicy Potato Ikan Bilis
Spicy Potato Ikan Bilis
Try this quick and easy Ikan Bilis recipe by Ann Lian from Family Kitchen with Sherson.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 15 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
  • 250 grams Potatoes (peeled)
  • 50 grams Anchovies (rinse lightly)
  • 120 grams Onion (sliced)
  • 20 pieces Green Bird Eye Chilli (sliced thinly)
  • 2 Tomatoes (sliced thinly)
  • 3 tablespoons Soya Sauce
  • 1 teaspoon Sugar
  1. Cut potatoes horizontally into 2 and slice them thinly in equal thickness. Soak them in the water for 15 minutes
  2. Heat up with enough of oil for frying the potatoes.
  3. Fry the potatoes to ¾ cooked for the first round, and drain the oil
  4. For browning of potatoes, bring the temperature of the oil higher and double fry the potatoes for a quick 30 seconds. Set aside and drain the oil
  5. Reduce the temperature of the oil and fry the anchovies until it’s crispy
  6. Pour the excess oil and leave just enough to fry the bird eye chilli until it releases its flavour
  7. Add the onion and fry for a minute until it appears translucent
  8. Add sliced tomatoes & fry until it releases the juice (about 3-4 minutes)
  9. Add soya sauce and cook for 2 to 3 minutes.
  10. Add potatoes and sugar and give it a quick stir. Remove from griddle
  11. Lastly add the crispy anchovies, mix well and it’s ready to serve

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