Ikan bilis as is known in Bahasa Malaysia is none other than dried anchovies.
It is found in most grocers and markets in Malaysia and Singapore in varying degrees of freshness.You must be wondering, "freshness" for dried anchovies? Oh yes, it makes a big difference in terms of texture, smell and taste.
When buying ikan bilis, ensure that the colour isn't dull and most importantly, it doesn't have a fishy smell!
Deep fried ikan bilis is versatile as it can be treated as a snack (seasoned with sugar when frying), as a condiment with porridge, rice or noodles and also in sambal (chili based) dishes.
Ikan Bilis, remove head and stomach
1. Ikan Bilis, quick rinse and dry.
2. Heat wok, add Oil, suffient to cover the Ikan Bilis.
3. Once oil is hot, add Ikan Bilis. Stir the Ikan Bilis over medium high heat.
4. Once Ikan Bilis starts to turn light golden brown, remove Ikan Bilis from wok and allow to drain on kitchen towel.
5. Once cooled, store in an airtight container.