Remember those tiny dried anchovies here? Their bigger "cousins" are more commonly known as ikan bilis in Singapore.
Toasting dried anchovies on the cast iron pan is one of the easiest way to recreate this Asian snack that sometimes double up as a side-dish/condiment in main dish Nasi Lemak. Toasted dried anchovies has many uses too, such as garnish/toppings on a simple vegetable dish (e.g Spicy Okra), congee, soups (including noodle soups), and rice! Toasted or non-toasted, they are also very useful when making a tasty broth/stock.
Toasted Dried Anchovies (Ikan Bilis) and Peanuts
The dried anchovies, together with peanuts (bought from the bulk section in the grocery store) were toasted on the cast iron pan. Sprinkle some brown sugar and continue toasting till the dried anchovies and peanuts are lightly browned and golden.
I cannot resist snacking on them after cooking, and supply was running low even before having a chance to sprinkle some over rice porridge/congee :O
Anchovies and/or Ikan Bilis is high in calcium. So, if you are not into dairy products such as milk and cheese, try anchovies as a source of calcium.
Tag: ikan bilis, anchovies
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