Showing posts sorted by date for query fried rice. Sort by relevance Show all posts

Spicy Malaysian dried anchovy egg scramble served on an orange platter, showing crispy fried local anchovies, soft turmeric scrambled eggs and sliced red bird's eye chillies. — Malaysian Spicy Egg Scramble with Ikan Bilis

Spicy Malaysian Dried Anchovy Egg Scramble: A Local Kitchen Secret

If you are looking for a quick side dish for breakfast or a lunch with a proper kick, this Malaysian Ikan Bilis Telur is exactly what you need. It is a brilliant, budget friendly way to turn humble eggs and pantry staples into a tasty savoury side dish in under twenty minutes. By pairing soft eggs with crispy, salty Malaysian anchovies and fiery bird's eye chillies, you get a simple dish that is absolutely packed with flavour. It is incredibly easy to put together and easily customisable to suit your own tolerance for heat.

↓ JUMP TO RECIPE

Egg Scramble with Ikan Bilis

If you love a good egg scramble but want something with a bit more depth and crunch, this local Malaysian creation is about to become your new favourite. It takes everyday ingredients like onions and turmeric and gives them a fantastic lift with the addition of crispy ikan bilis (dried anchovies).

The contrast between the soft eggs and the crunchy little fish is brilliant. It is quick, bold, and tastes wonderful with hot rice or a slice of buttered toast.

History and Origin

This dish is a lovely example of how different cultures blend in a Malaysian kitchen. While cooking eggs with onions and chillies is familiar to anyone who loves Indian home cooking, throwing fried local anchovies into the mix is a distinctly Malaysian touch.

In this part of the world, ikan bilis are an absolute staple, most famous for giving Nasi Lemak its signature savoury crunch. This particular scramble is a quiet favourite tucked away in local Malaysian-Indian homes.

While some local variations across the country might use a spoonful of sambal paste as the base, this version keeps things simply straightforward. It relies on hot oil, red onions, and fresh chillies to enhance the natural flavours.

Close-up of crispy golden-brown dried anchovies resting over soft turmeric scrambled eggs with red bird's eye chilli slices. — Spicy Malaysian Ikan Bilis Telur: Quick Dried Anchovy Egg Scramble

My Nostalgia and Memory

When my husband and I first moved to Malaysia, our culinary bravery was close to zero. We were sceptical about the local food, and whenever friends invited us to seafood hubs or local restaurants, it felt more like an evening of polite endurance than a treat.

We became experts at staging a little performance: smiling through the meal, pretending we were having the time of our lives, then quietly slipping back home to cook a proper comfort meal in our own kitchen.

Eventually, my husband took matters into his own hands and became our official food scout. He would memorise the names of dishes during his office lunches or client meetings, and on the weekend, he would confidently take us out to try his discoveries.

Want to explore another brilliant Malaysian favourite? Check out my step-by-step guide on making an authentic Sambal Tumis right at home!

Through this weekend routine, our hesitation completely vanished, and we fell head over heels for the local cuisine. Living here for eighteen long years has completely changed our pantry and how we cook.

This recipe came home with my husband after one of his weekend gatherings with his office mates. A neighbour had whipped it up to go with a few drinks, and the very next day, he was in our kitchen determined to try making it himself.

Now, I have to confess that I am really not a fan of ikan bilis myself, so I happily leave the eating of this one to the rest of the house. But my husband and daughter absolutely adore it, and it has been a regular fixture on our table ever since.

Why You Will Love This Recipe

Great Texture: The combination of soft, seasoned eggs and crispy, salty anchovies is incredibly satisfying to eat.
Incredibly Fast: Made entirely with everyday ingredients, this whole meal comes together in just about 15–20 minutes.
Authentic Home Cooking: It is a genuine piece of Malaysian home style that you rarely find in standard cookbooks.

Recipe Overview

Cuisine: Malaysian-Indian Fusion
Recipe Type: Breakfast, Side Dish, Quick Snack
Yields: 1 Medium Plate
Servings: 2–3 Portions
Difficulty: Easy / Beginner-Friendly
Author: SM @ Essence of Life - Food

Time Estimate

Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Soaking Time: 5 Minutes (for prepping the anchovies)
Total Time: 25 Minutes

How to Cook Spicy Malaysian Dried Anchovy Egg Scramble: Step-by-Step Guide

Overhead view of Malaysian egg scramble with dried anchovies, showing soft turmeric scrambled eggs mixed with chopped red onions and red and green bird's eye chillies. — How to Cook Egg Scramble with Dried Anchovies

Ingredient List

For the Anchovy Base:

½ cup Ikan Bilis (dried Malaysian anchovies, rinsed and dried well)
3 tbsp Vegetable oil (for shallow frying)

For the Egg Scramble:

4 large Eggs (whisked lightly with a tiny pinch of salt)
1 large Red onion (cut into rough 1cm square pieces)
3 small Bird's eye chillies (sliced; use a mix of red and green for colour)
¼ tsp Turmeric powder
½ tsp Salt (adjust to taste, but go easy as the fish are already salty)
1 tbsp Fresh coriander leaves (finely chopped, optional for garnish)

Method - Detailed Cooking Instructions

Step 1: Fry the Ikan Bilis

Soak the dried anchovies in lukewarm water for five minutes, then clean them by pinching off the heads and discarding the dark bits inside.
Rinse them thoroughly in cold water, then pat them completely dry with a kitchen towel so they do not splatter in the pan.
Heat the vegetable oil in a pan over medium heat, add the anchovies, and fry for three to four minutes until they turn golden brown and completely crisp.
Remove them with a slotted spoon, drain on a paper towel, and set them aside.

Pro Tip: Do not throw away that frying oil! It is now packed with the savoury flavour of the anchovies, and using it to cook the rest of the dish makes all the difference.

Step 2: Sauté the Aromatics

Leave about two tablespoons of the anchovy-infused oil in the pan over medium heat.
Toss in the roughly chopped red onions and sliced bird's eye chillies, cooking them until the onions turn translucent but still have a bit of bite.
Add the turmeric powder and give everything a quick stir for about ten seconds to clear the raw spice smell.

Step 3: Scramble and Finish

Lower the heat, pour in the whisked eggs, and let them sit for just a few seconds to start setting. Stir gently to form soft, scrambled folds rather than a dry mince.
Taste and add salt as needed, keeping the eggs moving until they are just cooked through.
Add the crispy fried anchovies back into the pan, give it one quick turn to mix them in, and take it off the fire immediately.
Garnish with the fresh coriander over the top if you are using it, and serve straight away.

Pro Tips and Notes

Do Not Chop the Onions Too Fine: Cutting the onions into slightly larger, one-centimetre squares gives you a nice, juicy sweetness and crunchiness that balances the salty fish perfectly.
Watch the Salt: Dried anchovies carry a lot of native saltiness. Be very careful when salting your eggs early on, otherwise the final dish will end up too salty once the fish goes back in.
Add the Fish at the Very End: To keep that lovely crispiness, never let the fried anchovies sit in the damp eggs for too long. Mix them in right before you plate it up.

Serving Suggestions

This scramble needs to be served hot right off the stove. It is fantastic served alongside a big bowl of plain jasmine rice and a simple Dal for lunch, or stuffed between two heavily buttered slices of white toast for a breakfast sandwich.

Close-up of Telur Hancur Ikan Bilis Pedas showing golden turmeric eggs, translucent sautéed red onions, fresh red bird's eye chilli, and crispy fried Malaysian dried anchovies. — Telur Hancur dengan Ikan Bilis

Storage Suggestions

Best Eaten Fresh: This scramble is at its absolute best straight off the stove, while the anchovies are still crisp, so cook only what you plan to finish in one sitting.
Refrigeration: If leftovers are unavoidable, store them in an airtight container in the fridge for up to two days.
Reheating: Warm gently in a dry frying pan over low heat. The anchovies will lose some crunch during storage, but the savoury flavour will still be excellent.

FAQ

Can I use any dried anchovies if I cannot find Malaysian ikan bilis?
Yes, any small dried anchovies from an Asian or international grocer will do nicely, as long as you clean them well and fry them until crisp.

How can I tone down the heat without losing the flavour?
Simply slice the bird's eye chillies open and scrape out the seeds before frying, or use standard, milder green chillies instead.

Can I substitute the fresh chillies and onions with traditional Malaysian sambal?
Absolutely. If you have ready-made sambal tumis in your fridge, you can skip the turmeric and fresh chillies entirely, sauté a tablespoon of the sambal with the onions, and then proceed with scrambling your eggs.

Why did my anchovies turn out chewy instead of crunchy?
This usually happens if the fish were still a bit damp when you put them in the oil, or if your pan wasn't hot enough. Make sure they are completely dry before frying.

Is this Malaysian egg scramble gluten-free and dairy-free?
Yes, this recipe is naturally gluten-free and dairy-free, making it an excellent high-protein meal for anyone with those dietary restrictions.

Recipes You Might Like

Potato and Ikan Bilis Sambal — A classic Malaysian side dish that pairs crispy potatoes and anchovies in a rich chilli paste.
Petai Fried Rice — A pungent and authentic Malaysian fried rice with stinky beans and local aromatics.
Nasi Lemak — Malaysia's beloved coconut rice, served the traditional way with all its classic accompaniments.

A Simple & Easy Egg Recipe

And there you have it: a simple, rustic piece of our Malaysian kitchen history that has become an absolute staple for my family. It is funny how the very flavours we used to run away from are now the ones we look forward to.

Give this straightforward scramble a go, and I hope it brings a lovely bit of warmth to your table!

VIETNAMESE FRESH SPRING ROLLS - Gỏi Cuốn

Vietnamese Fresh Spring Rolls – we might have come across those crispy deep-fried spring rolls with a variety of fillings, but these Fresh Spring Rolls are the ones made with Rice Paper and are served fresh, i.e. not much of cooking is involved in this recipe.

Vietnamese Fresh Spring Rolls are called "Gỏi Cuốn", which means “Salad Rolls.” Rice Paper (Bánh Tráng) are slightly dipped in water to make it soft. Then these Vietnamese Spring Rolls are typically filled with Shrimp, Pork, Chicken, Vegetables like Carrots, Cucumber, Mushrooms, some greens like Lettuce, Cabbage, and Rice/Glass Noodles. And mainly it is not cooked. Most of the ingredients inside the Fresh Spring Roll except Shrimps/Mushrooms/Chicken and Rice Noodles, all the other ingredients including the Rice Paper are used fresh/raw.

VIETNAMESE FRESH SPRING ROLLS - Gỏi Cuốn

I usually make this Vietnamese Spring Rolls with Shrimps and Vegetables. But, when I made this batch I just had a few vegetables in hand and thus this turned out to be a Vegetarian version of Vietnamese Fresh Spring Roll. Get your hands with preferred ingredients while making this Fresh Spring Rolls. Vietnamese spring rolls are traditionally served with Nước chấm (a dip made of fish sauce), but they’re great with Peanut Sauce as well.

Well, let's see what goes inside this Vietnamese Fresh Spring Roll:

RICE PAPER (Bánh Tráng)

I often buy the large circular rice papers, as they are easy to fold and also holds more fillings. Smaller rice papers also suits well for the recipe, but your spring rolls will be much smaller and if you are a beginner, it might turn out to be tough to wrap them up.

SPRING ROLL FILLING

VIETNAMESE FRESH SPRING ROLLS - Gỏi Cuốn

VEGETABLES:

I like the combination of Vegetables like Carrot, Cucumber & Cabbage. The Vegetables add the needed crunchiness in this Spring Roll. I have also added a few pieces of sliced Button Mushrooms instead of Shrimps in this recipe. I have briefly cooked the Mushrooms with a pinch of Salt.

Vietnamese spring roll recipes use lettuce leaves, as they turn out to be helpful during the rolling process. When you nestle the noodles, vegetables, and shrimps inside the lettuce leaf, the filling won’t spread out everywhere as you roll up the spring roll. The lettuce adds a nice colour contrast along with the shrimps.

SHRIMPS/PRAWNS:

If you are adding Shrimps/Prawns in this fresh spring rolls, then use medium-sized Shrimps. Make sure to de-shell, devein and clean the Shrimps/Prawns and then pre-cook them in salted water for a few minutes. Shrimp/Prawns turn out to be vibrant when cooked, which looks good through the transparent rice paper. Let the cooked Shrimp/Prawns cool down before placing them in the Rice Paper.

CHICKEN/PORK:

You can also, substitute Shrimps with chicken or pork. Use small pre-cooked Chicken/Pork pieces.

GLASS/RICE NOODLES:

Some recipes call for adding Glass Noodles or Rice Noodles. Pre-cook the type of Noodles you are adding in as per the instruction and allow them to cool down before lining it up inside the Rice Paper.

ROLLING THE SPRING ROLL

VIETNAMESE FRESH SPRING ROLLS - Gỏi Cuốn

ADD THE FILLING:

Lay a piece of rice paper. Then, place lettuce, noodles, & vegetables. Next, neatly line the shrimps about an inch above the lower edge of the rice paper. I have substituted Shrimp with Button Mushrooms in this recipe. By leaving a gap between the Shrimp/Mushroom and vegetables, the shrimp will look more vibrant in the final roll because they will be covered by only one layer of rice paper. I usually roll spring rolls on top of a chopping board or over a plate. To prevent the rice paper from sticking to the board, I quickly wet the board by brushing water over it with my hand. After every two spring rolls or so, I will wet the board again.

THE FINAL ROLLING:

When you are ready to roll the spring roll, hold the lower edge of the rice paper with your thumbs and pointer fingers, lift, and roll up the spring roll. Use your other fingers to hold the filling together. Continue rolling the spring roll until you reach the shrimp portion. Then, fold the left and right sides of the spring roll toward the centre. Finally, roll the spring roll all the way to the end.

DIPPING SAUCES

PEANUT SAUCE

Vietnamese Fresh Spring Rolls are served with Peanut Sauce, Nước Chấm (a spicy fish sauce based condiment).

Peanut Sauce:

Ingredients:

Peanut Butter - 1/2 Cup

Warm Water - 1/2 Cup

Coarsely Ground Peanuts - 1/4 Cup

Rice Wine Vinegar - 2 Tablespoons

Light Soy Sauce - 2 Tablespoons

Peanut Oil - 1 Teaspoon

Brown Sugar - 1–2 Tablespoons

Salt - To Taste

Method:

First slightly heat the Peanut Oil and keep it aside.
Mix all the ingredients mentioned above until well combined.
Finally, pour in the heated Peanut Oil and give a quick stir.
Peanut Sauce is ready to be served with Vietnamese Fresh Spring Rolls.

Nước Chấm:

Ingredients:

Garlic - 1–2 Cloves

Red Bird's Eye Chillies - 1 No.

Fish Sauce - 2 Tablespoons

Lime Juice - 1 Tablespoon

Sweet Chilli Sauce - 2 Tablespoons (Optional)

Sugar - 1 Tablespoon

Warm Water - 1/4 Cup

Method:

Finely chop the Garlic Clove and Red Bird's eye Chilli.
Add the above ingredients along with the Sauces, Lime Juice & Sugar.
Pour in the warm water and mix well until the Sugar dissolves.

HOW TO MAKE VIETNAMESE FRESH SPRING ROLLS - Gỏi Cuốn

VIETNAMESE FRESH SPRING ROLLS - Gỏi Cuốn

INGREDIENTS:

For Fresh Spring Roll:

Rice Paper (Bánh Tráng) - 12 Sheets

Warm Water - as required

For the Filling:

Shrimps - 36 Pieces

Button Mushrooms - a few

Carrot - 1 Large

Cucumber -1 Medium

Cabbage - 1/2 Cup

Butter head Lettuce - 12 Leaves

Rice/Glass Noodles - a handful