叁巴辣炒马铃薯江鱼仔 Sambal Potato & Ikan Bilis

整理了我们家做叁巴酱的小细节，方便大家参考后就能随心应手调整食材，煮出自己喜好口味的叁巴酱。辣椒糊的辣椒可以用红辣椒，辣椒干或两者兼用。单用红辣椒炒的辣椒糊，会是少辣和颜色更亮红。而只是用辣椒干的话，炒好的辣椒糊会比较辣和暗红色。如果是两者兼用，颜色和辣度则适中。来到搅拌辣椒糊底料时，建议以油替代水。这样的辣椒糊，会比含水量高的辣椒糊更容易爆出红油。炒辣椒糊时全程须要用慢火，切勿待至油大滚锅冒烟时才下辣椒糊炒，即使之后转小火炒，辣椒糊也会是带苦味的。糖和啊叁膏是马来叁巴酱的主要调味料。至于蚝油酱油什么的，也可以随意自行加入。最后，加入配料炒匀，视频的是马铃薯和江鱼仔，你也可以把它换成tempeh，水煮蛋等等，叁巴辣炒小菜就做好啦。

分量：3-4人
准备时间：20分钟
煮时：30分钟

材料A：
5瓣 蒜头（去衣）
1粒 大葱头（去衣切小块）
8粒 红葱头（去衣）
1段/30克 姜（去皮切小块）
10条 辣椒干（泡软剪小段）
3条 红辣椒（切小段）
1汤匙 虾米（泡软）
1茶匙 巴拉煎粉
4汤匙 油

材料B：
4粒 马铃薯*（去皮切条）
1把/100克 江鱼仔* （洗净沥干）
1粒 大葱头（去衣切片）
2茶匙 糖
1茶匙 亚叁膏 （加2汤匙水搅匀）
2汤匙 油

准备功夫：
1. 把材料A，放入搅拌机搅幼
2. 把马铃薯炸至金黄色/熟，沥油待用，同样的油锅把江鱼仔炸至金黄色/脆，沥油待用

煮法：
1. 把材料B的油和搅幼的材料A加入锅，慢火伴炒至变色
2. 加入糖，继续慢炒至出辣椒油/油糊分明（10-15分钟）
3. 加入大葱头，伴炒片刻
4. 加入亚叁膏*，炒匀调味
5. 加入马铃薯和江鱼仔，炒匀
6. 熄火出锅，趁热享用

小提示*：
1. 马铃薯切条后泡水片刻，洗去淀粉，沥水才炸，炸薯条会比较脆口
2. 江鱼仔须快速冲洗沥水入油锅，才能炸得脆口。切勿洗后待至江鱼仔吸水和变软后才炸，这样的江鱼仔是很难炸脆的
3. 加入亚叁膏后，可以再加入糖或盐调至自己喜好的口味
Making the right sambal paste to your liking, making the ikan bilis (anchovies) and potato strips crispy is the essence of this dish.

Portion: 3 - 4 pax
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients A:
5 cloves garlic (skin off)
1 pc onion (skin off and slice)
8 pc shallot (skin off)
1 pc / 30 g ginger (skin off and cut)
10 pc dried chili (soak until soften and cut)
3 pc red chili (cut)
1 tbsp dried shrimp (soak until soften)
1 tsp belacan powder
4 tbsp cooking oil

Ingredients B:
4 pc potato* (peel skin and cut into strips)
100 g anchovies (wash & drain)
1 pc onion (skin off and slice)
2 tsp sugar
1 tsp asam paste (mix with 2 tbsp of water)
2 tbsp cooking oil

Preparations:
1. Use a blender to blend Ingredients A
2. Fry potato until golden brown / cooked, drain and set aside, with the same wok, fry the anchovies until golden brown or crispy, drain and set aside

Steps:
1. Add the blended Ingredients A and cooking oil from Ingredients B into the wok, stir fry with low heat until color changes
2. Add sugar, continue to stir fry with low heat until the chili oil is formed / oil and chili paste separated
3. Add onion, fry briefly
4. Add asam paste*, fry evenly and season
5. Add potato and anchovies, stir well
6. Turn off the gas and it’s done!

* Notes:
1. In order to make the potato crispy, soak the potato strips briefly to wash off the starch, and fry only after draining
2. In order to make the anchovies crispy, wash and drain the anchovies quickly before frying, otherwise it will be difficult to fry the anchovies if you leave them too long
3. You can season with sugar or salt to your liking after adding the asam paste
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