Comments on: Sambal Ikan Bilis with Tang Hoon

By: oliver

oliver — Thu, 29 Jan 2009 05:53:36 +0000

i thought of trying this dish, but don’t like tang hoon.

By: Hochiak! Delicious Asian Food » Blog Archive » The Best of Delicious Asian Food 2007

Mon, 31 Dec 2007 02:17:12 +0000

[...] Sambal Ikan Bilis with Tang Hoon [...]

By: pablopabla

pablopabla — Thu, 25 Jan 2007 06:42:38 +0000

babe_kl : My mum is the one who’s terror! I learnt from her one ler…

By: babe_kl

babe_kl — Thu, 25 Jan 2007 06:40:40 +0000

me so sua koo leh, never eaten with tang hoon like this! u really terror lah

By: pablopabla

pablopabla — Thu, 18 Jan 2007 10:00:03 +0000

tummythoz : To get crispy ikan bilis, I usually just rinse the ikan bilis (not soaking them) to get rid of dust or dirt. Heat up wok till smoking, add oil (make sure it is really hot) and fry the ikan bilis till golden brown. It almost always turn out crispy. I find that if I soak the ikan bilis too long, it does not always turn out crispy.

I only toast kacang (before grinding them) so far. Never tried frying them. Not really a fan of kacang though…

By: Tummythoz

Tummythoz — Thu, 18 Jan 2007 09:02:35 +0000

Any ‘petua’ to share on frying anchovies? My attempts have resulted in either burnt or limp ones. My fried kacang (should be peanuts or groundnuts?) also big failure. =

By: pablopabla

pablopabla — Thu, 18 Jan 2007 05:43:14 +0000

meltingwok : This one mummy teach one

It’s not to be eaten as a main dish itself, though. More a condiment

By: MeltingWok

MeltingWok — Thu, 18 Jan 2007 05:39:48 +0000

Hi Pablo, very creative arh u, glass noodles and anchovies, yumssss I did one glass noodles recipe with fish fillet onlyy, nothing spectacular like yours hehe, next time