Ikan bilis with peanut by Janice Looi

Ikan bilis (w/out bones) 200g
Peanut: one dollar
Sugar: adjust to your taste
A tablespoon of finely minced garlic
Homemade belacan chilli

  1. Wash ikan bilis n let dry, set aside.
  2. Toast peanut in oven for 15 mins ( depends on individual temp), I prefer to peel away skin but is optional.
  3. Shallow fry ikan bilis till crispy n set aside.
  4. Use the ikan bilis oil to fry garlic, add the fried ikan bilis n toasted peanuts, sprinkle sugar and toss to coat evenly, then add the belacan chilli and mix thoroughly. Adjust taste to your liking.
  5. Store in airtight container