Your dad use lot of classic and useful tips: • Crunchy ikan bilis need to fried first, and the fried oil is an additional taste to fry the sambal. • Chilli need to cook longer. As some family, they cook until it get a dark red color (or maybe brownish). • Burn the belacan block first is a thing that not many know. • Put a little bit if dried prawn give an umami taste without using salt. And yes, as you said, ikan bilis and belacan also give the umami and help for enhance the taste without using salt. • Using tamarind water only, not tamarind paste. And some family did not use tamarind water. Tamarind is good for sour taste. My family, my mom love to throw some petai in sambal ikan bilis. * Note, some chilli is spicy and the other are not. As same some petai is too bitter and the other are not. In market, they put a label which one spicy for chilli. But petai, we need to gamble on it. Lucky for us, pokok petai in our kebun has a good taste of petai.
Your dad has a classic Malaysian English teacher or general teacher way of speaking. "Once we put the belacan, we put the......" the occasional pause (expecting answer) to let the students engage. Ahh nostalgia 😄
Logesh Dad's Sambal Recipe : 1 bowl soaked dried chilli 1 bowl shallot 2 tbs belacan bakar 1 tbs pounded dried shrimp 5 tomatoes 1 tbs tamarind water 1 packet fried anchovies no salt! its one "ikea oftast 15cm rm3.90 bowl" of chilli & shallot is so malaysian measurement usually we malays tabur gula putih / merah in the oil during frying chilli so the color changes (caramelized nyum) to dark red. also makes it less spicy my mom usually fry it till bit garing so can keep longer / tahan lama. ill bring it to boarding school back then. now working away from home (diff state) also mom will show love by tapau some sambal for her kids. mom will always be mom, kan? marah bebel tapi anak nak jalan jauh for sure bagi tapau lauk bawak balik haha
Yeah I agree.. we usually add in some sugar or in my case, I add honey instead, just to make it a little bit healthier! Sambal ikan bilis is the BEST! And versatile as you can replace the ikan bilis with prawns, squid, boiled/fried eggs, just like your dad said. Well done Dad! 👏
"So much layers of flavours!" That's the secret of Malaysian cooking. Even the sambal ikan bilis has its cooking stages! I think the ratio is really important. Different ratio produces different sambal effect.
It is good to see Zae Zae siting on the floor watching Tata working with lesung batu....just like us those days watching our parents preparing the food...
Your dad remind me about my late dad.. he passed away 7 years ago. Looking at uncle.. his face.. how the wat he talked.. how he loves to cook.. so much love watching your family videos..
Every household in Malaysia, be it malay, Indian, Chinese we all loves our home cook sambal.. N have our recipe.. Thanks for sharing this.. I tot the ikan bilis was eat separately..
ohhhh never heard or seen the dish being ate seperately coz the name itself means the dish is combine and the anchovies is coated with sambal. If it is being ate seperately it'll be just sambal and ikan bilis
I'm almost cooking sambal same like that since my childhood with my grandma, for me one more Ingredient to add, it is Gula melaka. Yes, selain ikan bilis boleh ganti atau tambah dengan lain seperti telur, ayam , sotong, udang dan lain2.
Even tambah bawang yg dikisar, dipertengahan, still sambal tahan lama kan? Biasa sambal yg betul masak akan tahan seminggu.. even letak dekat suhu bilik kan
My family sambal style 1. Yes, we cook the chilies till it gets darkens 2. Yes, we burn the belacan, however not direct to the fire. Instead, we pound it first and "sangai" (fried in pan without using oil) till dried. My late mother always uses red block belacan from Penang. 3. Yes, we fried the anchovies. However, we separate it. Half goes to the sambal, another half keeps it, when we want to eat it. As the time goes, the anchovies will become softened, and no crunch at all. 4. The best ikan bilis (based on my preference) is ikan bilis mata biru. Normally buy at Shopee. Cheaper if you buy at Lumut or Pulau Pangkor. 5. We didn't use tomatoes, but uses blended holland onion instead. It will give the sweetness to the sambal. 6. We didn't use asam jawa, but uses asam keping instead. More easy to agak2, compare to the liquid form. 7. To make sure 100% no stomach ache, we used to boil the chilies before blend it. 8. My family always cook this dish on 5 pm, a day before we ate it. When, you reheat for eating, the taste more kaboom than ever. 9. My late mother always use to double up the sauce. Why? Using the leftover sauce you can add fried tuna, boil eggs, fried eggs, eggplant, fried chicken, or as a mi goreng sauce! The left over also can be the fillings of burger Malaysia (round doughnut, fried, make a slice in the middle, put sambal and a slice of cucumber) You should go through other comments too, read it for AWESOME sambal. Happy eating!
Saya pun suka masak masakan ini. Sambal Tumis Ikan Bilis. Beberapa hari seninggu bangun pagi terus masak. Pada asasnya sama dengan masakan ayah Logesh. Cuma tiada tomato dan saya letak sedikit gula. Apa cara masakan pun tetap sedap dgn rasa tersendiri.
Good to see your dad great in making the sambal belacan ikan bilies (As west Malaysian style). When ever I go back to Sabah from Australia, my dad and myself will always make a huge batch of sambal belacan ikan bilies and sambal belacan dried shrimp....its so so good.
I have been living here for years and there's still many of type of foods I haven't tried yet... your Dad sells it so well... he should start his own RU-vid Channel with Malaysian Foods 😄 I will not give up on my insistence to bring you to Melaka😄 Come to Melaka... lets have a dinner... 😄
😱….its uncle param….such a good man,passionate about sharing his knowledge with others. I can see so much of him in you 🥰.. really glad that i have the opportunity to learn from him when i start to work. Please send my regard to him..kudos to you n your family.
Omg I love Zayden. He’s such a nice boy, he always wants to help. Good parenting. And I love the sambal ikan bilis and that’s how we cook it. Throw in some more onions and petai. Love love it 😋😋😋 Good job to Logesh’s dad. 👍🏻👍🏻👍🏻
wow....what can i said is jangan pandang sebelah mata kalau org lelaki memasak. sekali masuk dapur dia punya masakan confirmed segala ilmu terpendam diluahkan melalui kasih sayang. superb uncle... i salute you.
Masak lama sikit dan simpan dalam botol kaca boleh tahan seminggu sambal tu. Resepi dah perfect tu Logesh. Kalau saya akan tambah gula anau/brown sugar sikit utk caramelized dan dpt kurangkan rasa pedas.
Grandpa's idea is so good , also it's a great method not gonna lie because this method gives you a ton of good flavouring and good texture , i give an applause to your dad .
Very well explained on the steps of preparing the ginger tea and sambal. Hope many new learner get the art and tactic of doing them. Zaden enjoy helping out. Great enjoy watching.
Sambal is one of dishes that looks soooo simple but sooo easy to get it wrong. Making sambal is a lot about technicalities like timing and patience. The ingredients are simple yet it takes a lot of practices to get it right. Side note : Uncle was wearing John Master shirt. So Malaysian uncle like! 😄
Thanks to your chef dad🥰 I am back in love with Sambal!! I was so jaded with sugar-laden sambal!! I almost lost faith but your dad made me fall in love all over with Sambal again. Kudos Chef Papa Kumaar!
Tumis cili kering hingga garing....msukkn bwg putih + bwg kecil, blacan yg tlh diblend....msk lm hingga garing...ltk sikit garam, gula, air asam jawa...bwg bsar yg diracik...petai.....sejukkn skjap...msukkn ikan bilis goreng ...spy ikn bolis ttp crunchy...
So good to watch your dad cook.... The tea looks delicious ! For the anchovies sambal, did he wash the anchovies first? he pronounce anchovies just like my mum !! i miss my dad now....
Awesome.. love to see Zae² doing his best to help grandpa/tati whenever he's allowed to, and Rachel going for that 2nd round of small helpings of sambal.. 😂 now, go cook it back in US... won't be as perfect, but we need a comparison video - "did son do it better?"
Seeing your dad making sambal reminded me of my late mom’s sambal bilis + petai (sometimes sotong or shrimps). Grilled belacan and tamarind-squeezed juice is a must. Plus an assam keping for added kick. Happy to see Rachel loving sambal as most westerners are not into spicy and hot stuff.
My husband loves sambal tumis ikan bilis & I cook this dish for him every week. But I also add blended ginger & garlic too which is different fr Tata's. And I grill my belacan too & use tamarind paste. But I wil definitely try Tata's recipe as his looks super good. Tq Kumaae & your dad.
Love the sambal bilis with nasi lemak, roti canai etc.😋amazing Zae Zae so helpful n willing to learn anything not impossible to him at such a young age! Love the family connection. Logesh, Rachel loving every moment too. Time flies so fast when there is so much to do. Take care n stay safe Kumaar family wherever you are. Miss yr time here in Msia😰🥰
Your wife use her hands and eat the sambal with rice is really brave. Looks like she has adapted to Malaysian culinary.Say thanks to your father for the cooking demonstrations.Bye from Singapore.
Dah ramai komen pasal sambal, sy pulak nak komen pasal air halia la ye sbb baru cuba buat tadi hehe.. memang terbaiklah 👍👍 tak sangka letak buah pelaga lagi sedap rasanya tq ye uncle dan kumar family share resepi ❤️
I totally agree with your esteemed old man. Goes well with hard boiled eggs, 'mata kerbau'. Sauteed chilli/sambal tumis is a versatile condiment. I may be weird but i would have it with roti prata, white bread, French loaf toast, fried nuggets, fried chicken, or even crushed Hup Seng cream crackers. The pairing is off the chain imo.
I love the method of making ikan bilis sambal by Appa. I m going to follow his method of cooking. Looks very delicious and tempting. Thank you so much appa for sharing. Love all of you
Wowwww....prtama Kali tgok teh tarik taruk buah pelaga....mcm best je rasanya...mesti try....pnah buat teh tarik jnis masak cmni tp xde ltak pelaga..mngkin lbih "kick" rasanye bila ltak plaga tu... excited nk try... Tmksih utk ayah kumaar....ur dad is awesome 💕👍😎
Yo Prince !!! heheheehe...... Welcome home, Kumar!.....love your channel coz its sooo Malaysian...full of Bahasa malaysia, Tamil etc....not forgetting the beautiful presentation of Malaysian food and cultures!!...KUDOS and enjoy your holiday !!!
Agreed to your dad Logesh. Sambal goes with anything. You can eat it with plain bread, roti canai, of course nasi lemak, mee goreng, even it'll taste delicious with pisang goreng and ect. And the sambal will be a lot better if you add petai into it. Damn. There goes my saliva. Mmmmm. You got me crazy with sambal dude.
Tu dia minah salleh makan nasi sambal ikan bilis dgn tangan :) kerlazzz doh ! Zazay is a filial grandson, always wanting to help his grandpa. good memories for Zazay for sure !
I've never see any minah saleh makan with tangan , 😅but Rechel..wauuuuu so impress..watching this video make me want to masak sambal bilis. Thanks Kumar Family for the resepi.
One of the video I will comeback to watch anytime I forgot the recipe or the stages of way cooking the sambal. The tea halia recipe is new for me. Thanks for sharing Tata secret recipes 😁
Never ever seen sambal ikan bilis cooked this way especially with the amount of belacan .... will definitely give it a go when i am able to get some udang kering ... good job 👏👏👏👌👌👌💯✔️
Wow that's really cool when it comes to family cooking...I just enjoy watching them doing it together and giving credits to uncle for coming up something really nice..
Wow. Beats any Michelin chef and overhyped celebrity chef. A humble man who has a heart of gold. Sharing your fabulous receipe and the great tips which i NEVER KNEW. Thanks so much Uncle. God bless you and your beautiful family.
Your dad reminds me so much of my father in law who loves to cook . My inlaws are coming in august to the states and im gonna make him cook ,,lol .. his fried chicken (Indian style) and mutton curry is to die for .kuddos to yr dad . Ive written his recipe and will follow coz every time I make sambal ikon bills , it turns out so bad .
