参峇江鱼仔炒马来豆干Sambal Ikan Bilis With Tempe And Potato Fritters

用热油以中火分别把马铃薯片、马来豆干及江鱼仔炸至金黄色。Slice potato with a shredder into paper thin slices. Pat thoroughly dry and deep-fry in hot oil over medium heat until golden and crispy. With remaining oil deep-fry tempe pieces until golden and crispy. Remove and put aside. Add ikan bilis into the hot oil and fry until golden and crispy. Dish out and set aside.

留3-4汤匙炸油在锅里，把参峇材料爆香，然后加入调味料。Leave about 3-4tbsp oil in the saucepan and fry blended sambal ingredients until fragrant. Add in seasoning to taste.

加入炸好的马来豆干、江鱼仔及炒花生，拌均盛碟，撒上马铃薯片趁热吃。Put in ikan bilis, tempe and roasted peanuts to mix. Dish out and top up with pre-fried potato crispies before serving.