Sambal Ikan Bilis Cheese Puffs

serves 2
30 - 40 mins


  • 1 Onion (dice)
  • 3 cloves of Garlic
  • 8-10 Dried Chilies (soaked and washed) 
  • 30g Belacan
  • 42g of Anchor Butter
  • 150g of Anchovies  (soaked and washed) 
  • 4 pieces of small Puff Pastry
  • 1 Egg Yolk
  • 200g Perfect Italiano Mozarella Grated Cheese
  • Sugar (to taste)
  • Salt (to taste)



  1. With a blender, blend the onion, garlic, dried chilies, belacan, melted butter and 250ml of  water.
  2. Stir fry the blended ingredients until oil separates.
  3. Season with sugar and salt.
  4. Add the anchovies and mix it until cooked.
  5. Prepare the puff pastry and put the sambal ikan bilis and some Grated Mozarella in it.
  6. Fold the puff pastry and seal it tight using a fork to press the opening. Brush a bit of egg yolk on top of the puff to give it that shiny look. 
  7. Bake it in the oven with 160C for 10-15 minutes until golden brown.


  • Make dry sambal ikan bilis to avoid excessive sauce in the puff.
  • Avoid from stuffing too much fillings into the puff pastry to avoid from being torn.