Mihun Sambal Ikan Bilis

How to cook a delicious mihun? What about Chinese style mihun where you put some pork into it with taucu, or mihun soup with prawn? I don’t want to cook prawn or pork because me and my husband ate dim sum the day before, so i just google the net and found this sambal ala melayu, so i just give it a try.  It’s simply delicious!


  • 300g Cili Giling
  • 150g dried *ikan bilis (*anchovies)
  • 1 brown onion – sliced thinly
  • 4 cloves of garlic – chopped finely
  • 1/2 tbsp ginger – chopped finely
  • 1 tbsp belachan paste
  • Handful of cili padi (i prefer more cili padi)
  • 3 pcs of fish cakes – sliced thinly
  • 150g cabbage – sliced thinly
  • 1/2 cup of water
  • 1-2 tbsp oil
  • 1 tsp sugar
  • 1/2 tsp salt

For garnishing

  • Omelette – sliced thinly
  • 1 red chilli – sliced diagonally

A few limau kasturi cut halves and squeeze onto mihun for taste


  1. Fry ikan bilis in oil until it turns brown and crispy – about 7 minutes on medium fire. Dish it out and leave aside.
  2. Fry onion and ginger until fragrant.
  3. Add belacan paste. Stir well for 4 minutes until fragrant.
  4. Add cili giling. Fry for 1 minute until fragrant.
  5. Add water and let it simmer for 3 minutes. If you like more gravy, you may add more water.
  6. Add ikan bilis that you have fry earlier,add salt and sugar to taste.
  7. Add the blanched mihun (rice vermicilli) into the mixture. Add the sugar to balance out the spiciness. Add salt to taste. Use a pair of chopsticks to blend the spicy ingredients into the noodles on low heat. (approximately 8-10 minutes)
  8. Dish out the noodles on a serving platter. Garnish with omellete, chillis.Serve immediately.

You can put in the fridge and steam it up for tomorrow and guess what, it taste even better, happy cooking!

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