Ikan Bilis, A truly Malaysian product. The Malaysian uses anchovies in many ways including in Nasi Lemak or Fried and eat as snacks. For its small size it will not taste that bad like the bigger ones. This is mostly gutted and scaled and cleaned. Try it and you will love it. Only at Malaysian Food Supermarket United Kingdom.
Ready to Eat
Ingredients:Anchovy (85%)(Fish), Salt (15%)
Allergy Advice: For allergens see ingredients in bold.
Net Weight: 200g
Product of: Vietnam (Near Malaysia)
Keep sealed once open
An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water and some in South America are restricted to fresh water.
The more than 140 species are placed in 17 genera; they are found in the Atlantic, Indian and Pacific Oceans, and in the Black Sea and the Mediterranean Sea. Anchovies are usually classified as oily fish.
In Malaysia, it is widely used in many dishes and the most famous ones are “Sambal Nasi Lemak”.
Some also eat them as a snack. I also read an article recently that you can simmer them in water for about 15 min. to make a quick stock that serves as the base for a lot of Korean soups and stews.
Sambal Nasi Lemak
15-20 dried chillies*
2-3 tbsp oil
1 big onion, sliced thinly
200g peeled ikan bilis, soak in water and drain
1 tbsp tamarind, soaked in ½ cup water to extract the juice
Salt and sugar, to taste
Blend the shallots and dried chillies finely.
Heat up the oil, and fry the blended ingredients over low heat, stirring from time to time until fragrant and the oil floats to the top.
Add the sliced onion, and fry for about three minutes.
Add the ikan bilis and increase the heat to medium.
Fry for another three minutes to mix the ikan bilis and sambal.
Add tamarind juice, and bring to a simmer. Then, lower the heat and cook till the oil floats to the top.
Cook it to the consistency you like – if you want a dry sambal, cook it longer.
Season. Add salt sparingly as the ikan bilis is salty. If you like your sambal sweet, use more sugar.
Serve with rice, or use as sandwich filling.
* To remove the seeds, snip the dried chillies into small pieces and sieve out the seeds in a colander. Then, soak the dried chillies in hot water. The remaining seeds will sink to the bottom of the bowl and the chillies will float to the surface. Use a slotted spoon to remove the chillies.
Additional info: Better double layer packing and can be stored longer in dry and cool place.
||18 × 15 × 4 cm