The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Ikan bilis with peanuts

You'll need

180 gm (2 cups) ikan bilis (see note) Vegetable oil for deep-frying, plus 2 tbsp extra 140 gm (1 cup) raw peanuts 1 onion, coarsely chopped 2 long red chillies, coarsely chopped 2 tsp sugar


  • 01
  • Preheat oven to 100C. Rinse ikan bilis under cold water, drain, spread on an oven tray and roast until dry and crisp (8-10 minutes).
  • 02
  • Preheat oil in a deep-fryer or deep-sided saucepan to 140C. Deep-fry ikan bilis in batches, stirring frequently, until crisp and golden (3-4 minutes). Drain on absorbent paper, set aside.
  • 03
  • Add peanuts to oil and cook until golden and crisp (4-5 minutes), drain on absorbent paper and set aside.
  • 04
  • Process onion and chilli in a food processor to a smooth paste. Heat extra oil in a frying pan over medium-high heat, add onion paste, stir occasionally until fragrant (4-5 minutes). Add ikan bilis, peanuts and sugar, season to taste with sea salt. Cook for another minute, cool to room temperature and serve.

Note Ikan bilis (dried anchovies) are available from Asian supermarkets. Use medium ikan bilis in this recipe.

"This immensely popular snack was served in many bars in Malaysia and Singapore on a complimentary basis until ikan bilis (dried anchovies) became too expensive. Nowadays, it is still offered in upmarket cocktail bars as a menu item. It's easy to make; some cooks add a splash of sambal, others sprinkle crisp shallots, and others scatter just salt and pepper."

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Jan 2010

You might also like...

Malay-style beehoon noodles with John Dory


Malaysian chicken curry

Black pepper crab


Beef rendang

Tony Tan's Malaysian-style roast turkey with cucumber acar


Tony Tan: pineapple and rum glazed Christmas ham with tomato sambal



conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.