Ikan Bilis What??

What should I call this dish ah? Or does it have a name?

Mom used to prepare this dish with crispy lard, anchovies, some lean pork, green chillies and fermented bean paste (taucu) but I omitted the bean paste since I didn’t stock it in my fridge.



  • 300 grams white anchovies, head/innards removed, cleaned and dried
  • 150 grams lean pork, sliced thinly and marinated with oyster sauce
  • 3 green chillies, sliced and seeds removed
  • 1 medium onion, coarsely sliced
  • 1 red chilli, seeds removed and chopped
  • 2 cloves garlic, crushed
  • sugar and salt to taste
  1. Heat oil in wok, shallow fry the anchovies till golden and crisp. Remove from wok and set aside.
  2. Heat oil again, add garlic and pork. Flip and stir fry pork in medium heat till thoroughly cooked.
  3. Add in the green chillies, red chillies, anchovies and salt. Mix well. Add in sugar and stir to mix till the sugar slightly caramelized.
  4. Add in onion lastly and dish up. Serve hot with rice.

So, shall I called it Ikan Bilis Cili?

24 thoughts on “Ikan Bilis What??

  1. oh, i seriously in love with this. my mum used to cook with sweet and fresh onion, ikan bilis and dried chillies. simple yet delicious!

    used to call it ‘gong yu chai lat jiu’ in cantonese πŸ™‚

  2. Ai Wei,
    Haha, then it’s ikan bilis cili!

    Oh thanks, will remember to add peanuts next time πŸ˜€

    Not sure about kept it refrigerated as we finished it in less than 10 minutes!

    Little Inbox,
    Can cook a bit to “tipu makan”. Hehe.. yeah, please do try to cook it and let me know if there’s anything I can improve on it.

  3. its called tumis jawa πŸ™‚ granda make this all the time….but since I am a muslim…none porky version….

    Try adding in a little belacan….you can actually add in like petola and egg plant….

    my favorite is adding in some chicken liver

  4. Sufino,
    Thanks for the info on the name. Tumis Jawa… sounds not bad. I bit of belacan sure will add more flavour to the dish. Thanks again!

    Try to get the uncleaned anchovies. Pre-cleaned ones usually costs more.

  5. HI…greetings from IPOH… this dish is very hoi wai,..can eat more rice with this..my mum cook this with lard, bean paste and thinly sliced pork with more sugar.. hmmmm… i can imagine the taste.. tomorrow must cook!! but now seeing ikan bilis, i will add it too.. hahhaa…

  6. Claire,
    Hello! Yes, ikan bilis is a MUST ingredient, as well as the green chillies. πŸ™‚

    NomadGourmand & KampungBoyCityGal,
    I’m feeling like cooking that again. Hehe.

    Love it too!

    Precious Pea,
    PP! How are you doing there??? *waves
    Ikan Bilis Luscious Lips! LOL!! Good name, maybe I should call it that!


  7. Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”

    Best regards,


  8. DearSister,
    Hey, at least it looks almost the same!

    Babe KL,
    Oh same same!

    Not masterpiece-lah. πŸ™‚

    Hello. Maybe this dish is not popular in KL? Please try it!

  9. JasonC,
    Try cooking as normal but add a dash of limau kasturi (kat zai) juice will also add the kick to the ikan bilis…tried that before.
    Add the limau only after u have dish them out on the plate, not during cooking, otherwise it will turn bitter.

    Really nice and very appetizing to go with rice.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s