100g ikan bilis (Anchovy – washed and drain well and pound with grindstone – batu giling )
120g shallots (removed skin)
5 cloves garlic (removed skin)
10 dried chillies (soaked until soft and cut into pieces)
1 onion (removed skin and shredded – use extra if you like more)
2 tbsps tamarind pulp (mixed with 100ml water and squeezed out juice)
¼ tsp salt
1 tbsp sugar
1 tsp toasted belacan powder
Heat up oil till medium hot and leave about 3 tbsps oil in wok, saute pounded spices until fragrant.
Add in onion and stir-fry until soft. Put in ikan bilis (Anchovy) and stir-well.
Pour in tamarind juice and stir-fry until almost dry.
Add seasoning and stir-fry until well mixed.
Taste and dish up, serve with rice.
Good to eat with omellete.