Ingredients

  • Serves 3-4 people
  • 250g potatoes, peeled

    50g dried anchovies

    120g red onion, thinly sliced

    20 pc green bird’s eye chilies, thinly sliced

    2 large red tomatoes, thinly sliced

    2 tbsp soy sauce

    1 tsp sugar

    500ml vegetable oil for frying

Spicy Potato Ikan Bilis
Recipe Courtesy of
Ann Lian

Spicy Potato Ikan Bilis

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A dish that saw my family through the good and bad times, Spicy Potato Ikan Bilis means a lot to us and has now become a staple on our dining table. I came up with this recipe when we barely had any food in the freezer. I simply threw together what I had in the kitchen at the time, and was very thankful that they enjoyed the result. Potatoes and anchovies fried with onions and chilies, this humble yet flavorful dish never fails to remind us to be grateful and appreciative of what we have.
  • Easy
  • 15 min
  • 50 min
  • 15 min
  • 3 steps
  • 8 Ingredients
  • Easy
  • 3 steps
  • 8 Ingredients
  • 15 min
  • 50 min
  • 15 min

Instructions

  1. Prepare the potato

    • Slice the potato thinly in equal thickness. This ensures they take the same amount of time to fry later.
    • Soak the potato slices in water for about 15min to remove the starch.
    • In a hot pan heat the vegetable oil and fry the sliced potatoes until they are almost cooked, then remove them from heat to cool.
    • Raise the temperature of the oil to high and fry the potatoes a second time, for about 30 seconds. 
    • Remove the potato slices from heat and set them on a paper towel to absorb excess oil.


  2. Fry the anchovies

    • Lightly rinse the dried anchovies in water to remove some of the salt.
    • In the same pan, reduce the temperature of the oil and fry the anchovies until they are crispy.
    • Remove the anchovies from heat and set them on a paper towel to absorb excess oil


  3. Complete the dish

    • Pour out the oil, leaving about 100ml left in the pan.
    • When the oil is hot, fry the sliced green bird’s eye chilies until fragrant.
    • Add the sliced onions and fry until they become translucent, or about a minute.
    • Add the sliced tomatoes and fry until the juices are released, or about 3 to 4 min.
    • Add the soy sauce and cook for another 2 to 3 min.
    • Stir in the fried potatoes and remove the pan from the heat.
    • Lastly, stir in the fried anchovies. Mix well and the dish is ready to be served!

    The fried anchovies are added last to maintain their crispy texture.



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    Ingredients
    • Serves 3-4 people
    • 250g potatoes, peeled

      50g dried anchovies

      120g red onion, thinly sliced

      20 pc green bird’s eye chilies, thinly sliced

      2 large red tomatoes, thinly sliced

      2 tbsp soy sauce

      1 tsp sugar

      500ml vegetable oil for frying

    Nutrition
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