- Remove heads and entrails from ikan bilis. Wash and soak for 10 minutes. Deep-fry until it becomes crisp.
- Blend 2 tablespoon of tempoyak and coconut milk together with the sambal ingredients.
- Heat oil in a pan and stir-fry the sambal ingredients and lemon grass until it becomes fragrant. Add the rest of tempoyak and boil gently over low heat until gravy is thickened.
- Add salt to taste. Serve with crisp ikan bilis, petai and rice.